He's the former top hotel head chef who once appeared at the World Youth Olympics and is now winning awards as he delights diners at a luxury care home.
Clifford McCrea, Head Chef at Templeton Place Care Home in Nursling, talks representing his country and slow cooking blade of beef for residents in our meet the chef column.
What first inspired you to become a chef?
"I started working in hotels when I was 12, doing a little bit of prep when they were short-staffed and got fixated with how all these different ingredients came together to make a dish."
What was the first meal you cooked for someone else?
"It was a quail breast stuffed with white mushroom risotto, and I didn’t have a clue what I was doing! It was the end of the season at the hotel, the chef got sick, and I was the only person there to fill in. Somehow it came together and was thoroughly enjoyed by the guests."
Tell us a bit about your career so far…?
"After catering college, I had a year-long placement at The Grey Door in Dublin, a Michelin-starred restaurant, before working in four and five-star hotels for most of my career. I was Executive Head Chef at the former De Vere Hotel, in Southampton. After Covid, I decided to take on a new challenge as I’d done big hotels, big banquets and cooking for celebrities. I also wanted to work more sociable hours! That led me to look for a role in the care sector, and I became Head Chef at Templeton Place Care Home in 2024."
What is your proudest career moment to date?
"It has to be representing my country as part of the Irish Culinary Team. There’s nothing like wearing the flag on your chest to compete; it’s no different to how a footballer feels when they play for their country. I competed in events including the World Youth Olympics in Norway. I was lucky to win various medals. I have a box of them in the loft from back then, but I feel like I’m too old to be hanging them around the house these days."
What is your signature dish?
"It’s pan-fried seabass with fennel puree, black olive mash and a choron sauce, served with deep-fried samphire. It’s not something I cook often because, unlike most chefs, our diners are here 365 days a year, eating the dishes we prepare, so we don’t serve the same dishes that often. I did cook it for the residents, who are very direct with their feedback, and they were very complimentary, which was great to hear."
What is your favourite dish currently on your menu?
"One of the most popular dishes is a blade of beef with caramelised onions, champ mashed potatoes and red wine gravy. I slow cook it for five-and-a-half hours, so it melts like butter when you chew it. It’s the sort of dish that is very easy to eat, which is great for the residents, and they really enjoy it."
Where is your favourite place to eat in Hampshire?
I love Hartnett Holder & Co at Lime Wood. Italian food is one of my favourites, although I love eating all different types of international cuisine. When we go on holiday, my wife and I often eat separately because I want to try all kinds of different local dishes, whereas she’s not quite as adventurous."
What is your favourite meal to cook at home?
"My son has quite a few allergies, so I have to bear that in mind. My favourite is homemade pasta with pan-fried scallops, lemon, ginger and coriander. You can’t go wrong with that combination."
What do you like to drink with dinner?
"I’m a big fan of red wine, particularly a nice Chilean Merlot."
What is your culinary guilty pleasure?
"It has to be a humble plate of beans on toast, but I jazz it up by adding a dash of Worcestershire sauce."
Which key ingredient is always in your fridge?
"Garlic. You can put it in almost anything and improve the taste."
What is your favourite Hampshire ingredient?
"New Forest strawberries, for sure. They are absolutely incredible when in season. I use them in many dishes, especially in our Wimbledon-themed desserts."
Which chef do you most admire?
"Marco Pierre White and Keith Floyd. Marco for his incredible Michelin-starred dishes, and Keith for his old-school approach. I think Keith might be responsible for my love of red wine!"
What’s your career ambition?
"I’m lucky to have done a lot during my career, so at this stage my ambition is to keep the residents at Templeton Place well-fed with delicious and nutritious food. There’s something really special about serving a dish to a resident that brings back a wave of nostalgia for their childhood or another moment from their life. Helping to recreate those memories is special and makes the work very meaningful to me."
What do you think will be the next big restaurant trend?
"I think it’ll be around exploring Asian-fusion cuisine. There are so many spices, ingredients and flavours to use to create all kinds of exciting and imaginative dishes."
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