Cooking up success with Craig’s top chef

Like many in the hospitality industry, the head chef at Craig’s Royal Hotel has worked hard to find the sliver lining during the pandemic.

ON the first day of the COVID lockdown, Scott Alsop recalls almost losing his drive to survive.

“The first thing I noticed was the emptiness. Waking up and not having a purpose,” he said.

Not wanting to lose momentum, Alsop started cooking from home and re-producing recipes for the Craig’s Facebook and Instagram pages.

“The main challenge from a professional front was having to tell the staff we were closing and not being able to give them any reassurances or answers at the time,” Alsop said.

“But as with every challenge, you need to think positive and take what you can out of a very bad situation.

“It gave us the opportunity to develop and tweak the different food outlets of the hotel and the kitchen staff had a bit of time to recharge their batteries so when the doors opened, we were ready to go, re-focused and more determined than ever.

“We have a fantastic following from the Ballarat community and surrounds and we are so grateful for the amazing support we have had since we reopened.”

Throughout his childhood, Alsop had many different ideas as to what he would do when he grew up – from a lorry driver to selling papers in the town centre.

“Football was my main passion,” the English-born chef said. “I had success at an early age with Aston Villa and England, but the desire and commitment wasn’t always there.”

Alsop didn’t realise it at the time, but food had always played a big role in his life.

“I would cook with my mum every night, and myself, my three sisters, mum and dad would always sit down at the table to eat as a family,” he said.

It wasn’t until his sister started courting a young chef, that he became fully intrigued by the hospitality life – the hard work, pressures, dedication and the ability to be creative with food.

Jump forward and now he’s been working in hospitality for more than 30 years and was sponsored by Craig’s owner John Finning to move to Australia.

“I will be eternally grateful to John for giving me the opportunity and also helping me get my permanent residency,” Alsop said.

“The staff at Craig’s, past and present, make it such a special place to work and working alongside Ian Curley has been an interesting journey. His knowledge and guidance has been invaluable. And what are the chances of moving half way around the world to work with someone from your home town?”

Having learnt from some of the best chefs through his three-decade career, he said his cooking is influenced by everything from experience to everyday life, social media to his children as well as the region’s plentiful local produce.

“I have always said Ballarat is spoilt,” Alsop said. “We have some fantastic producers on our doorstep who really care about what they do.

“I am proud to be able to use and support local, just like local has supported Craig’s over this crazy time.”