Chef Profile - Steve Williams celebrates ten years at Mellor’s Stanley House Hotel and Spa

PUBLISHED: 00:08 18 June 2013

Steve Williams, left, with Andrew Parker

Steve Williams, left, with Andrew Parker

Not Archant

The chef at one of our top establishments celebrates a special anniversary.


Being a chef often requires being prepared to pack your pots and pans at short notice to ply your trade in another kitchen in some distant part of the country.

Well-known Lancashire chef Steve Williams has managed to avoid the culinary merry-go-round. He is celebrating a decade of service at Mellor’s Stanley House Hotel and Spa.

He did his travelling during the early part of his career. The 48-year-old from Leyland enjoyed roles at some of the country’s top establishments, including Le Gavroche in London and at Raymond Blanc’s two Michelin starred Le Manoir aux Quat’Saisons in Oxfordshire.

He switched to Stanley House as executive chef after moving back north to the Devonshire Arms at Bolton Abbey.

When Steve was first appointed, the estate was full of builders and landscapers as the family-owned business continued to transform the ruins of a Grade II listed building.

In the last ten years, Steve has helped to launch two restaurants, assisted the venue to win a host of dining awards – including the Lancashire Life Food & Drink Awards. and has seen the business grow into a national destination of choice. ‘When I first heard there was a position at Stanley House, I embraced the opportunity to stamp my personality on a new venture but I don’t think I realised how much it would grow.’

Steve first developed a love of food at Lostock Hall High School near Preston where one of his options was ‘cookery for boys’. It soon became apparent that he was better than most in the class and so continued to study at WR Tuson College in Winckley Square, Preston.

‘While I have many years under my belt, I am still enthused and inspired. I’m the type of person that jumps out of bed in a morning to get to work because I enjoy it.

‘Not only am I challenged with delivering new menus to keep diners coming back, I also enjoy watching our staff develop as talented individuals. There’s a great deal of mentoring which goes on behind the scenes. It’s a very professional kitchen so we have seen many trainees grow in confidence and skill.’

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