AS part of our Meet the Chef series, we’re talking to some of Cumbria’s finest about their lives in and out of the kitchen. This week, it’s the turn of Simon Grundy of The Round in Keswick
What is your current role and what does it involve?My current role is head chef at The Round, a lively and bustling burger restaurant that embodies the energetic spirit of the Lake District. Located at the foot of the iconic Bob Graham Round, our focus is on fell running. My role involves leading a talented kitchen team and driving food quality and consistency through our menu. We bring in our creative side with innovative monthly specials that change with the seasons and events going on locally and internationally. Such a great way to keep things fresh!
How long have you been a chef and how did you first get into cooking?I’ve been a chef for over a decade, getting into cooking at an early age. I grew up in a hotel, surrounded by the buzz of kitchens and the smell of amazing food. My mum was at the centre of it all, she’s an incredible cook and taught me so much by letting me watch and help. She made it look effortless, and I guess that’s where my passion began.
Where did you learn your craft and what was your first job in hospitality?After a short stint in engineering, I realised it just wasn’t for me. That’s when I decided to dive headfirst into the fast-paced, chaotic world of kitchens! My dad’s a keen biker so he helped me land a job at his regular spot, The Filling Station in Keswick. It was there, under the guidance of a head chef, that I discovered the freedom to learn, grow, and hone my skills. That’s where my obsession with cooking truly began.
(Image: The Round)
What is your signature dish?It’s tough to choose just one signature dish, it’s like asking someone to pick a favourite child! I always seem to turn to home comforts – a hearty meal, full of flavour and some clever garnishes. I’m especially drawn to Asian-inspired dishes, like a rich madras or a fragrant Thai curry.
What’s been your worst cooking disaster?Let’s just say I’ve mastered the art of braised pilau rice, thanks to a big mishap at a private event for 30-plus people. Minutes before service, I discovered my rice had transformed into one massive, gluey blob in the pan. My first thought? Can I pass this off as sticky rice? Spoiler: I couldn’t. Options were limited, but the lesson stuck, like the rice, which shouldn’t have!
What do you like to eat?I’m always up for trying something new and different. If there’s a chef’s special on the menu, that’s probably what I’m ordering. That said, some nights you just can’t beat a good Chinese or Indian takeaway. My local Chinese spot is the only place I’ve found that serves an incredible Mongolian lamb, it’s become a bit of a guilty pleasure! Beyond eating, I’m passionate about experimenting with new recipes and techniques, especially with dishes I’ve never tried before. I’m also fascinated by how different kitchens operate.
How do you achieve a work/life balance?Finding a good work/life balance can be a challenge, but living in the Lake District definitely helps. Being surrounded by such stunning scenery makes it easier to unwind. For me, exercise is a big part of that, whether that’s running on the fells, cycling along the roads, or swimming in the lake, it’s the perfect way to recharge. I also dream about playing a full season for my local cricket team one day.