Getting to know Damian Broom, head chef at the luxurious Seaham Hall.
A very simple love for food… inspired me to become a chef.
I had a part-time job… washing up in a local pub when I was at school. One weekend, a chef didn’t turn up so I got chucked in at the deep end doing salads and starters. I loved it and carried on. After six months, I decided this was what I wanted to do, so I started an apprenticeship.
Before coming to Seaham Hall… I worked as the executive head chef at The Oakley Court in Windsor, The Idle Rocks Hotel in Cornwall, as the head chef at Danesfield House Hotel and Spa in Buckinghamshire and at The Old Vicarage Hotel & Restaurant in Worfield.
Seaham Hall is such a… North East iconic property. I had zero hesitation about coming here and taking on the head chef position in March 2017.
What I love most about my job is that… I get to cook every day with the most amazing ingredients, and work in a place that I feel very privileged to be in.
At The Dining Room restaurant within Seaham Hall you’ll find… ingredient-led, regional plates of food with an emphasis on flavour.
Our menu changes… most days as we only buy the best produce that’s available, the menu is always evolving.
I want The Dining Room to be known for… giving our guests a fantastic experience whether that’s for afternoon tea, Sunday lunch, a quick bite to eat or a special occasion.
We are working with two local colleges… to provide an apprenticeship scheme at Seaham Hall. It’s important because the simple fact is there are fewer people coming into the industry. We need to grow our own and nurture the younger people, we need to change the perception of the industry.
The best restaurant I’ve ever eaten in is… Maaemo in Oslo.
I like to buy… really good coffee from Flat Caps Coffee in Newcastle.
To find out more about Damian’s menu, or to book, visit seaham-hall.co.uk
Images by Sean Elliott Photography.