Tim Delaney
OUR GOODMAN FAMILY
Meet Tim, our Goodman Executive Chef
Tim Delaney is the executive chef of Goodman (and, for that matter, Beast and Zelman Meats). Partial to a cigar – “I really got into them during the pandemic” – Tim loves eating the Prawn Tempura (“but I hate cooking it”) and, perhaps controversially, doesn’t order chips with his steak. Despite that, we still like him...
“What did I do before Goodman? That was a long time ago...” Tim Delaney has a point. Like many of the Goodman Family, he’s been here a while. “It’s about 12 years now. Before this, I was head chef in a fish restaurant. I did the Michelin thing a while, restaurants in Kent, in London, five star hotel... Mostly though I was at the Royal Automobile Club."
“My love of cooking started at school, and I’d try all these recipes on my family, I’d cook for parties, I was making whole dressed salmons at 15! My dad worked for the RAC and got me work experience there. And then they offered me an apprenticeship.”
Flash forward a few years and Tim is delighted to have joined Goodman. “Before I came here, I was working every weekend, every Christmas. Now I have a life outside of the kitchen! We still put in the hard work, and get the results, but Goodman is very much a family-based company and, post Covid, I think we’ve rediscovered that. It’s really all about the people.”
And so to that controversial Goodman order…
“Prawn Tempura – although the Beef Tartare is up there. The 400g US ribeye was always my favourite but I’d put the Australian ribeye 400g above that now. Mac and cheese. The cheesecake. In that order. Nothing else. No. Not even chips or bread.”
And what’s next? “The main biggest focus of what I do is Quality and Consistency. That's what Goodman is all about!!! Along with searching extensively for the next Amazing Beef this world has to offer, to hopefully join our amazing Beef selection we currently have. Also I am pushing hard on the Food Development for Goodman and our other Brands. To increase more menu changes, obviously not to change the Classics! And to become more seasonal and substainable at the same time. It's exciting times and since last year, some of the new dishes, are already becoming Goodman classics, ie Beef Tartare and Crab on Toast."
Credits
Interview by Neil Davey
Photography by Tom Bowles
