The Transformation of Cambridge’s Fitzbillies
By Stevie Parle | Published on 11 January 2019
As a chef and restaurateur, I know all about transformation. Transforming some cupboard stapes into a suitable supper, a crop of seasonal vegetables into a crowd-pleasing plate or left overs into the main event of a new main course. As part of my job I’m also always out and about – meeting suppliers, trying new restaurants, tasting new flavours. It’s vital I regularly get out of the kitchen to get inspired and continue my own journey of discovery as a chef.
So when Great Northern approached me to be part of their Line Residencies campaign, celebrating transformational journeys up and down their network, I knew I would relish the opportunity to get out of London and visit some people and places who have experienced some incredible stories of transformation.
More about Stevie
Stevie is chef-owner of Rotorino, Craft London and Palatino, and is both partner at Sardine and an advisor to London Union. In 2017 Stevie opened Pastaio, a fresh pasta no-reservations restaurant in Soho. A pop-up Pastaio also opened in Canary Wharf in November 2018.
In 2010 Stevie was named Young Chef of the Year and in 2014 formed Stevie Parle Restaurants with business partner Liam Nelson. Together they now run four sites, working alongside passionate and highly talented people at both back and front of house, and have plans for future world domination.
Stevie has mentored chefs into high positions in many of London’s restaurants, and has seen Richard Blackwell, Luke Frankie and Anna Garcia Cortes all progress to Head Chef positions within his own restaurants. Stevie lives in Kent with his wife and three young sons, and a collection of pigs, chickens, bees, cats and dogs.