Driving Force
Junior Sous Chef Freddy Larbey is a key member of The Kennels' kitchen team, but he has a second passion in his life that makes Goodwood the perfect place for him to work.
What's your background?
I started my working life at The Kennels in 2009, aged 17. After two years working behind the bar, and despite having no cooking experience, I moved into the kitchen where executive chef Tim Powell and head chef Richard Judd took me under their wing. I completed a politics and history degree whilst cooking at The Kennels three days a week, before moving on to the Goodwood Hotel. It was here that I first met Dan Turner, the current Kennels Head Chef. Dan and I seemed to be on the same wave length, and we have remained cooking together for 7 years so far. It helps that we have the same ethos and approach to cooking, and we work well together.
What aspects of your work do you particularly enjoy?
The most gratifying thing about my job is passing on the knowledge and experience I have gained throughout my career so far to the young chefs in our team. I really enjoy watching them learn and evolve, as I did. I also feel lucky to work with the amazing produce we have on our doorstep, such as meat from Home Farm, local fish caught off Brighton every day and the ingredients that we forage for ourselves, such as samphire and wild garlic.
What do you love best about Goodwood?
Of all the Goodwood events, the Festival of Speed is my favourite. To be involved in such a massive global event every year is always mind blowing, but it’s particularly special for me as my dad takes part on the forest rally stage with his two cars. Rally driving is one of my hobbies when I’m not working: I’ve co-driven with Dad in over 35 rallies so far, including here at Goodwood.
Who are your heroes?
My biggest hero has always been my dad. It might sound clichéd, but he always stood by my decisions and supported me throughout my career whilst teaching me the importance of hard work. Also, being a rally driver is pretty amazing and I hope one day to follow in his footsteps (if I could ever afford it).
In terms of cooking heroes, fine dining chefs have never really interested me. Of course I have a lot of respect for what they do, but tweezers, potions and powders have never been my thing. The old-school guys like Rick Stein have always appealed to me because of the simplicity of their approach: just good, honest, tasty food, made with exceptional ingredients; much like what we do here at Goodwood.
The Kennels' Restaurant is open Tuesday-Sunday, offering a wide range of lunch and dinner options. To book your table, please contact us on 01243 755132 or email us at thekennels.reservations@goodwood.com.