Originally from Anglesey, Executive Head Chef Jake Parry is bringing a passion for creating inventive dishes to Voyagers in the iconic Ropewalks district of Liverpool. This 70-seater restaurant and 100-seater bar offer a mix of globally inspired dishes with a local twist. Head Chef Jake Parry takes the helm in an open kitchen setting, so we wanted to find out what it takes to devise Voyager’s unique menu and how his journey into the kitchen began.
What did you particularly want to consider when creating the new Voyagers menu?
When creating the new Voyagers menu, my primary considerations were authenticity, seasonal availability and a balance of innovation and comfort. I wanted the menu to reflect the local culture and culinary heritage while also incorporating global influences to offer something unique. Using seasonal, British ingredients was very important to my team and I. I aimed to create a menu that offers a variety of options, from familiar favourites to more adventurous dishes, catering to diverse tastes and dietary preferences. This approach helps us provide a memorable dining experience for all our guests.
Was it easy to marry the balance of global accents with British ingredients?
I would say it was quite a challenge but equally an exciting process. British produce is incredibly diverse and high in quality, which provides a robust foundation for incorporating global flavours. By focusing on the natural strengths of British ingredients—like fresh seafood, seasonal vegetables, and artisanal cheeses—we can pair them with spices, techniques, and culinary traditions from around the world. This fusion not only celebrates British ingredients, but also introduces our guests to new and exciting flavour combinations.
How do you describe your cooking style?
Contemporary and globally inspired, with a deep respect for British ingredients. ingredients. I love to blend classic techniques with innovative approaches, creating dishes that are both familiar and surprising. My focus is on enhancing the natural flavours of each ingredient while introducing elements from various culinary traditions around the world. This results in a menu that is diverse yet cohesive, offering a unique and memorable dining experience. Sustainability and seasonality also play crucial roles in my cooking, ensuring that each dish is fresh, vibrant, and environmentally conscious.
We’ve seen some amazing sneak peeks of your dishes, including Chargrilled Octopus, Chalk Stream Trout, and Burrata Caponata. What’s your favourite dish, and how long did it take to perfect?
One of my favourite dishes on the menu is the Chargrilled Octopus. It’s a dish that truly embodies the essence of our culinary philosophy combining high-quality ingredients with global culinary techniques. Perfecting this dish took some time to get right, with plenty of experimentation and refinement! The key to the dish is achieving the perfect balance of tenderness and char. We start by sourcing the freshest octopus and then employ a multi-step cooking process, beginning with a 5-hour braise to tenderize the meat; then in service, this is followed by a quick chargrill to impart a smoky, slightly crisp exterior. The accompanying elements, a simple avocado puree with coriander and lime, and a pepper picada made simply with peppers, shallots, also really good quality olive oil and sherry vinegar, are carefully chosen to complement the octopus’s flavour and texture. This dish not only represents a technical achievement, but it is also a personal favourite of mine.
The Voyagers has an open kitchen and chef’s table. How easy is it to cook with a guest audience?
Cooking with an audience at Voyagers, especially with an open kitchen and chef’s table, is as equally challenging as it is rewarding. While it presents unique challenges, such as maintaining composure and precision under constant observation, it also offers an opportunity to engage directly with our customers. The key is preparation and organization. Ensuring that every station is well-prepped and that the team communicates effectively allows us to perform seamlessly, even with everyone watching. It also encourages a higher level of attention to detail, knowing that diners are experiencing not just the final dish but the entire process. Moreover, cooking in front of an audience allows for a deeper connection with our guests. They get to see the passion and craftsmanship that goes into each dish, which enhances their dining experience. It’s a chance to share the story behind the food, explain our techniques, and even get immediate feedback. This interaction makes the dining experience more personal and memorable for both the customers and the kitchen team.
You started your career at The Bulkeley Hotel in Beaumaris on Anglesey. What made you take a step into a job within the hospitality sector? Did you always want to be a chef?
Like a lot of chefs, I actually fell into the industry, then very quickly realised this was what I wanted to pursue a career in. Just by chance, for my final GCSE subject, I was faced with a choice of Religious Education, or Catering. I ended up choosing Catering, and because of this I had to complete a week’s work experience in a hospitality setting. The Bulkeley Hotel was a 5-minute drive from my parents’ house, and my parents knew Martin Owen, the General Manager at the time, so we went from there. I went for a week’s work experience and ended up staying for 7 years, working my way up to Sous Chef and also meeting my now fiancé, who was a receptionist, in the process!
Who has been your most significant influence?
I would say there are three who come to mind, and they are all from my first job at The Bulkeley Hotel. I’d say back then, Martin Owen and Mark Owen, my first General Manager and Head Chef, taught me a lot about work ethic and leading a team. Neither of them were afraid to get stuck in, nothing was ‘beneath’ them, and they would never expect anyone to do something which they wouldn’t do themselves. The third is Hugh Jones, who was Sous Chef when I started, he then moved up to Head Chef and I became his Sous Chef. He taught me a lot about respecting produce, both from an environmental and financial point of view. Some 15 years after I started working at The Bulkeley, we all still chat regularly, and all three of them have visited Voyagers in recent weeks, which was really nice.
When you’re not cooking fabulous dishes at Voyagers, what is your go-to dish for unwinding at home?
I can’t falsify anything here, or I’ll be in trouble with April-Faith, my fiancé, and will also get a good ribbing from my friends! I don’t really cook at home, I’m on first name terms with my local Chinese takeaway! If my landlord will let me build an extension onto the back of our kitchen to allow space for some of the equipment we have in the Voyagers kitchen, and a section to move our amazing Kitchen Porter team in, maybe things will change.
What advice would you give anyone looking to join you within the culinary sector?
The advice I’d give is pretty similar to a lot of chefs really. Always listen to everyone, not just those higher up on the ladder or those with more experience, not one chef on this planet knows everything about everything, there is always something to be learned. Treat all ingredients with care and respect, whether you’re grating a block of cheddar or fresh black truffle, the care and respect you put into the preparation of any ingredient, is always reflected in the final dish received by the guest.
voyagersliverpool.com 38 Parr St, Liverpool, L1 4JN
