Behind the Apron with Lewis O’Carroll

The Compleat Food Group is home to a list of talented development chefs. As part of our series, Behind the Apron, we’re catching up with our culinary team about what inspires them.

This month, we’d like to introduce you to Lewis O’Carroll, who has been with us since 2022. Lewis is a development chef at Palethorpe’s Bakery who creates specialist pastry products.

Tell us about your journey to become a chef.

It all started with my Nan and her home cooking. I remember being fascinated watching her mix a range of ingredients, not knowing the outcome, but excited to see what she’d make. Her creativity inspired me into wanting to know more and I became captivated by food – not only with what it does to the senses, but the sciences behind what makes food work.

This led me to my first job at 14, which was as a trainee chef at a local high street deli. Here, I learnt to make different fresh produce and the basics of how to make simple sauces, knife skills and the importance of seasoning food correctly. The deli has a sister restaurant with 2 Rosette, and I was promoted to Commis Chef there. I was blown away by how different food could look and taste from what I’d been used to.

A year later, I was promoted to Chef de Partie and later, Junior Sous Chef, which gave me the confidence to apply to competitions. I won Staffordshire & Shropshire Young Chef of the Year in 2015 and was promoted to Senior Sous Chef, where my love of menu development really took off.

After 10 years with the company, I looked for new opportunities which led me into honing my pastry skills and even menu development involving British cuisine with a foraging and fermenting twist. Then, an old college lecturer of mine got in touch with an offer I couldn’t refuse, developing and manufacturing bespoke products at The Compleat Food Group. Here, I was able to take my creativity to the next level, the sky really was the limit.

What attracted you to taking on a development chef role?

Previous job roles always gave a small insight into the beauty behind development, but I was eager to learn more. How can one small idea created in a kitchen become tens of thousands of products on the shop floor, to becoming a household family favourite?

Being an experimental chef, I’ve always loved the thought of food being picked in the morning and on your plate in the afternoon but replicating that in mass production was a whole new test. I’d always enjoyed problem solving and thrived at the thought of a challenge, which ultimately led me to my role in development.

Can you tell us about your latest trawls?

I’ve been lucky enough at Compleat to be given the opportunity to visit a multitude of places! The latest were in London and Edinburgh. The capital cities were sure to provide a range of new discoveries and neither disappointed.

In Edinburgh, I was particularly impressed by Lannan, a bespoke bakery with all handmade produce that played with the idea of sweet style pastries with a savoury twist. The standout being Nduja honey bun, a whipped nduja garlic fermented honey and Murcia al vino in croissant pastry.

There was also Baba, a contemporary Mediterranean tapas restaurant where we shared cauliflower shawarma, ras el hanout, tahini and rose with each bringing unique flavours that balanced each other perfectly.

In London, Bao Borough, a Taiwanese street food stall inspired naturally by Asian flavours, stood out for its hand shaped chicken dumplings and grilled beef tongue which boasted sweet floral and acidic flavours.

What is your favourite Compleat product that you’ve developed or created and why?

It is a Beef and Camembert Pie concept I made for Asda. Around a year into my role at Compleat, my favourite recipe was born. A fabulous culmination of a rich and indulgent steak filling wrapped in an all-butter pastry with a whole camembert as a lid – tell me that doesn’t sound incredible?

What is your favourite Compleat product to use in recipes and why? Is there a surprising way to serve it?

Vadasz kimchi. The tangy, spicy, and slightly sour taste works perfectly with lots of different styles of food but my personal favourite way to use this is in a croissant with a fried egg and cheese, pan fried until golden which helps to cut through the fattiness of the butter and cheese which gives it a rich umami flavour.

What’s your favourite thing about working for The Compleat Food Group?

Without a doubt, the opportunities. In my time at The Compleat Food Group, I have been fortunate to explore new places with rich cultures and different foods which has helped me progress as a chef.

The company is highly focussed on constantly improving by branching out into new ventures by obtaining new sites in different locations which is exciting as an employee. The integrity and structure of the company enthuses us to strive to be better and seek new opportunities meaning the possibilities are endless.