My 2014 exploits

 First thing first Merry Christmas people and Happy New Year! Thank you all for reading my last blog. I felt very accomplished writing my first ever blog post and it felt great to have my story off my chest. However, there is still SO much I haven't told you about. I still cannot believe I have time to write this. December and the New Year period is always the busiest part of the year for any chef. A lot of things take a back seat - why would that be any different in Lanzarote? People see the need to dine out more, relax and take the festive period as an excuse to see their loved ones and most of all make time for one another. Great! It makes me a lot busier doing private dinners, tasting menus, food festivals and doing a kitchen service with the team I've built around me.

 Since writing the last blog I've had the chance to produce some great food with members of my team. I've had the opportunity to challenge myself during a 10 course Vegan Tasting menu (staying away from butter was testing!).

Secret garden salad

Curried cauliflower, onion, spinach bhaji, apricot, bitter chocolate

Poached king oyster mushroom, pomme puree, burnt gem lettuce, spiced ketchup, crispy crumb

Aubergine schnitzel, ragu of tomatoes, sweet potato crisps

Working alongside chef and vegan Dennis

 I also tried to impress restaurant bloggers and chefs on the island at my latest Made for Trade Tasting evening. This night was the first time I have been able to cook my own nostalgic style of food for a very important man in my cooking career. Paul Campbell, my old boss and now great friend, is responsible for my direction in the culinary world having taught me the trade 10 years ago. This gave me the opportunity to cook in the style he loves and to give him the chance to enjoy the flavours and techniques he taught me. He paid me a great compliment and when looking into his eyes I could see how proud he was of me and just what the evening meant to him. I felt relieved that he enjoyed it and even though there were 20 other guests to impress none of them really mattered as I desperately only wanted his approval. 

Homemade bread and butters; Brioche, soured flat bread, wholemeal loaf, lightly whipped virgin butter, citrus butter, soured milk cream, bacon jam

Foie gros, bresola duck, black gold, pickles

Octopus, avocado, caviar, basil snow micro salad

Burnt onion, quail egg, celeriac, mushroom

Mulled cider fizz, crispy chicken skin sandwich

Braised short rib of beef, blue cheese, pressed root vegetable caramel fondant

Lemon posset, lime granita, pink grapefruit curd, popping candy

Christmas pudding, warm chocolate, yoghurt, pineapple, nuts

Me (right) with my 'apprentice' and helper Sam

 Both of these challenges gave me the opportunity to learn new tricks as well as teach some of mine to the guys helping me. I have also enjoyed offering this exclusive style of dining within people's homes this month for that extra special occasion.

In house pre main; Wild mushroom risotto

In house vegetarian main course; Textures of beetroot, asparagus

In house main; Slow braised belly of pork, texture of beetroot, barbecued vegetables

On top of all of this I had the pleasure of showcasing some quality Lanzarote cooking at the biggest food festival in Lanzarote in Teguise. Here I worked hard at a stall with La Cantina and played hard by tasting some of the amazing food and wine available on this island. It's very hard to put all of what I have been doing into words, so I'm going to bombard you with pictures to try and do it justice!

La Cantina's Hummus tapas

La Cantina's Roast beef tapas

La Cantina's cheese & chutney tapas

La Cantina's cheese and chutney tapas

Chorizo sausages smoked and cooked the Argentinian way

Getting a beer at the Los Aljibes brewery stall - amazing!

Another selection of tapas at a stall

ICE CREAM

 Right, I'm going to leave the food behind and bring you in on maybe just on of the biggest things that has happened to me in the past 6 months. You may, or may not know, but I have met a smart, beautiful, passionate and fun girl, Hollie Cradduck, who is now my girlfriend.

She is a massive driving force behind me and my current happiness as well as my writing (trust me this writing thing does not come naturally to me whatsoever!).

Hollie and I post swim 

My miracle wetsuit!

 Hollie has not only helped me personally, she has also aided me in quite a few aspects in my pursuit of Ironman glory being a three time Ironman herself and having her own inspirational story which can be read on her blog here. Also when I say Ironman glory I mean just finishing! The biggest impact she has had is on my swimming. This is my Achilles heel and I know I'm not the only one that has had this battle and fear of drowning! However, slowly after snippets of advice from some great people and the persistence of Hollie pushing me in the pool (not literally) I feel stronger every time I go. Another big influence in my swim technique was the wise words of a ex-pro turned coach, Bella Bayliss, who lives onsite at Sands Beach Resort in Costa Teguise. She did this by simply telling me to swim when training as I would in a race by breathing every second stroke so I'm not starving my lungs of any oxygen. Since getting used to this technique my swimming has dramatically improved. Another factor that has helped is my lovely new wetsuit which has given me more confidence so much so that I now feel at home in the sea.
 After my first sea swim with Hollie 2 weeks ago I felt for the first time I could complete the Ironman swim and maybe, just maybe, actually become an Ironman! This was a euphoric and liberating feeling for me and was shortly followed by a celebratory glass of bubbles in the Lanzarote sunshine! (After all I am living on a beautiful island and life is all about balance and reward).

Enjoying the sunshine and lifestyle

 The one thing I've really noticed about writing this blog is the freedom it has given me and the peace I have felt when everything is off my chest. I take a lot of criticism for most of my choices and find my life is talked about a lot more than I would like to think it is (Lanzarote is a small island and that is expected to some degree). Some people can let this get to them, however, I use their negativity as my motivation so I am successful in everything I chose to do. I use it as my fuel.
 My journey in triathlon has only just begun and I have no expectations and no boundaries. I am quite aware that in this sport you only get out what you put in! Not everyone has the chance to train in world class facilities or train at a time that suits them with like minded people around them like I do and I am trying to utilise this. There is one thing I feel very strongly about and that is, if you have made your choice to do something then do it and enjoy it because life really is too short.

 As I write this I have just got back from a bike ride where I faced the feared winds of Lanzarote. Just reflecting on what an ideal place this is for me and my training is amazing. However, I also have to look at what I have had to go through in life in order to get here. It really puts life into perspective. I know in myself however, when it comes to May and I'm standing on the start line in Puerto del Carmen I am going to embrace the experience and smile at everyone around me. I know that everyone would have been on their own journey just to get there! If have to use all 17 hours to become an Ironman I will and the only person I'll be up against on the day will be the person in my head. 

A friendly ride in lovely scenery with Hollie and Bart

Happy 2015 all, I have a good feeling about it!

Who is Nathan Holmes? How I ended up in Lanzarote

  We all know the best place to start is at the beginning. As my first blog post here is my attempt at explaining how I became a chef and how I ended up trying to make my culinary and triathlon mark on the island of Lanzarote...  

Becoming a chef
  Since I was a young lad I was inspired to become a chef after spending 3 years working in a traditional greengrocers in the town of Canterbury. It was here where I first learnt about the quality and consistency of ingredients. I was surrounded by a variety of products from Asian cuisine to the more traditional English fruit and veg. This sparked an interest in me and I was curious to explore just what you can do with these ingredients.   

 At the age of 14 I decided to pursue this curiosity in food and began working in the kitchen washing dishes. I thrived off the excitement of working in a kitchen. I started to watch the chefs working and helped wherever I could, whether that be simple vegetable preparation to putting a classic banana split together. The thrill of being in a kitchen was enthralling and I loved the hard work involved. This experience showed me that cheffing is a labour of love and passion. From that moment on I never looked back.
 
  I picked up more of my basic skills and craftsmanship from one of my early jobs in a beautiful Georgian pub called 'The Chapter Arms' where I spent 2 years listening and learning. At the age of 20 I was then taken to my first trip to Lanzarote where I joined up with my brother and Paul Campbell at restaurant 'Casa Teygoyo'. This is the oldest building on the island, etched in history and built in the beautiful hills of Conil. My passion excelled here - the fresh ingredients that were available was truly amazing and it was also here I learned to forage flowers and fruit which I experimented with. 

The man who helped me learn - Paul Campbell and I recently in his current restaurant Barstro in Nazaret

  After that I went on a sharp learning curve and took on my own kitchen in La Santa village where spent a year learning about my own style whilst always being aware I needed to learn a lot more. After 2 and a half years in Lanzarote I went back to the UK to start on my quest for culinary knowledge. Whilst there I had the privilege to work alongside a list of Michelin stared chefs which gave me the chance to train my ability and home my skills.
 
All time low
  So the big question on everyone's lips is why did I take myself out of the big smoke where chefs are always in the limelight and in high demand and relocate to Lanzarote where the food is very simple and some would say backward?
 Well it's a combination of a couple of things but the biggest one was my marriage breakdown. I'd like to say I saw it coming but in fact I was so caught up in the progression of my own career I did not. As you can imagine it knocked me off my feet. I felt as if my whole world had ended. I can't really say much more than that and in fact I didn't really have the time or want to take it all in myself as I just started the most exciting job of my career which was a concept called 'Stripped Back' with John Salt in London. However even given the excitement of this, the hours and emotional strain eventually took it's toll on my health and positive outlook on life.
 
 It all came to head on the 24th December 2012 after moving back in with my dad at the age of 29. I felt like I hit an all time low. I needed a way to get out. Luckily I still had friends on the island of Lanzarote (where I mentioned I had worked before and learnt my trade). I made a couple of phone calls and sent a few messages and waited...
 On Christmas Day 2012 I was sat alone watching a movie severely undernourished with a bucket of KFC. This is a true reflection of an all time low. However I received the best Christmas present that year...I was offered a job in Lanzarote! In that very moment I booked a one way ticket for the 3rd January 2013. It was going to be my fresh start and my much needed new beginning. With hindsight I now know how much I actually needed that change to happen in my life...
 
  On the 3rd January I packed what I could carry and got on the plane. The job that bought me back (maybe even say saved me) was with someone who gave me the opportunity to run her kitchen when I was still a young lad and only just finding my way with food 9 years before. However, this time round things had changed on the island and I was playing second fiddle. Another blessing was that, Debbie Jones (the owner) was a great triathlete, some would say one of the originals. She therefore had quite a following and support from the Tri community in Lanzarote. This gave me the kick in the arse I needed to get back in shape. So, I started running again.
  On the food side of things, us chefs get itchy feet and feel like we should be running the show, I'll admit it's an egotistical thing. It didn't take long for people to notice the change in quality. The main fan I got was Lee Holdaway, who resides part of the year in Lanzarote and owns TLSPORT in the UK. He was to then have a huge influence on my life. He made me understand the importance of work and life balance and how to get a good quality of life when you don't put all the emphasis on work. These two people made me realise that you can have two passions; triathlon and cooking are now equal passions of mine. This blog will show the struggle and success in both fields.
 
The Now
 Fast forward to the present. I have moved from my original position with Debbie but still owe her for giving me a second shot at cheffing in Lanzarote and in life. I have slowly made my mark on the island and after nearly 2 years of being here I have a solid direction in the food I am producing. I am currently working in a creative role with Benn and Zoe, the owners of La Cantina in Teguise and Tabla in Arrecife.

A sample of La Cantina's food - Deli Platter

The two restaurants are great and also very different so I am still being challenged and learning. La Cantina boasts traditional Canarian produce and Tabla is in theme with the street food movement and offers quality burgers. As well as creating new menus and an identity for both I am also working on a new style of dining in Lanzarote. I am creating themed tasting evenings every 3 weeks at La Cantina's 'Secret Garden' which we have suitably named 'The Supper Club'. This is in it's fourth event now and includes a 10 course themed menu with an exclusive atmosphere (I will talk more about these in my upcoming blogs as as much stress as they bring me it is what I love to do). This allows me to indulge my ego and has enabled me to push my style, creativity and learning of new foods as well as still get the buzz of working in a top restaurant in London. Slowly I am building a platform and clientele that could eventually lead me on to a new venture on the island which I hope will combine food and triathlon. Right now however, I have the perfect mix.

Me in action at a Tasting night

One of the dishes from my first tasting night; Wild Rabbit Terrine

A selection of my Italian themed Tasting Menu; Secret Salad, Tri Colour Gnocchi, Venetian White Wine Sardines, Truffle Mushroom Gorgonzola Risotto

 In my spare time triathlon is my passion. I get my life balance by training when I am not working hard in the kitchen. That fix, that release, that is what is required when working in such an environment raises the blood pressure and stress levels. I am fortunate to be able to jump on my bike and ride some of the most sought after cycle routes. I am able to swim in some of the worlds best facilities or swim in the sea with the sun beating down. I can even just go running around the ever changing picturesque landscape of Lanzarote. I need that release, yet I never knew it before. I would let the pressures of every day life build up. Now I realise that the simple things in life really are for free and they also are some of the best things.
 

Cycling with friends in the sunshine

One of the best facilities in the world to swim - perfection

Post evening swim with friends

Me in my Trisuit outside the much loved ProBike

 My journey in Lanzarote is really only just beginning. I have an exciting role within food and amazing people supporting me on my goals. I have one of the worlds best training grounds for triathlon on my doorstep. Considering I am doing Ironman Lanzarote next May I need this and will use being on the course to my advantage. In my personal life, I have some great friends out here who have welcomed and support me in Lanzarote and in many ways become my Lanza family. Life is finally looking good and there is light at the end of the tunnel, to quote "Star's can't shine without darkness". I feel like now I am on the path I was destined to be on and that is an exciting revelation in itself. I cannot wait to see where it takes me. Lanzarote, and the world, is my oyster. Yes, I really did need this change, much more than I ever knew!