Chef Dave Critchley Executive Chef at Lu Ban , Liverpool , is cooking for this week’s Foodie Book Clubs Lockdown Lunches, so a great big thanks to him.

Before you go on to the recipe, have a read of just some of the things Dave’s culinary journey he taken him on to up to on the road

Born in Childwall, Dave originally studied art with an emphasis on illustration and graphics degree in North Wales, but his love of food was such that he used to travel home each weekend to work in the local pub.

He decided to change his career trajectory to work in a small hotel, staying for a year and absorbing everything he could before moving to a nearby Bistro called the Neighbourhood which is where he gathered all of the necessary qualifications.

It was only at age 23 that Dave became head chef at 52 Lark Lane, a Mediterranean inspired restaurant. Even though he learnt a lot, the pressure was so intense Dave tells the tale of only having 1 day off in four months, and that day was Christmas day.

Around this time, Dave was offered a role as junior sous chef at Alma De Cuba giving him the opportunity to step back and cook. It wasn’t long before a new restaurant opened, The Noble House, an American themed restaurant with dishes such as chowders, fresh fish and great steaks. Staying with the organisation for seven years, it gave him the opportunity to open new restaurants and run them, but ever looking for new challenges, he looked around for new opportunities.

Never one to not go after what he wants, Dave set his sights on The London Carriage Works under then with head chef Paul Askew. After rigorous interview process, Dave took over as head chef and worked hard with his team to maintain and many accolades including rosettes for culinary excellence.

In 2017, Dave moved to Manchester to become operations chef for Australasia, the Living Ventures Group and in 2019, after being approached by the team behind Lu Ban, Dave became Executive head chef at Lu Ban Bar and restaurant in Liverpool.

“I love it. It’s fantastic cooking for local, tourists and celebrities alike” Chef Dave Critchley

2020 was an incredible year with Chef Dave becoming the first ever international apprentice to China’s top Masterchef.

Undergoing a symbolic tea ritual with Mentor Mr Zhengxi Wu, a national level Master Chef of China, via a video-link as part of his induction, as well as receiving an official chef’s hat.

What does this mean for our chef? He will now follow a defined path, overseen by Mr Wu, in enhancing his skills in Chinese culinary arts to reach Master Chef status from the famed Tianjin School of Cuisine. Not a small thing by any means.

What for Chef Dave Critchley now and in the future?

Well, you can see him on the new season of Great British Menu, and of course he’s a supporter of Foodie Book Club with his cook live for us. If you miss it, don’t worry! Find it to watch again on Foodie Book Club YouTube channel.

Dave loves Liverpool and isn’t planning on leaving any time soon. In fact, he’s celebrating Liverpool cooking and all the fresh produce with Global Scouse day organised by him and others in the Liverpool food scene.

I do know that the more I find out about Chef Dave Critchley, the more I admire his work and his foodie ethos, and of course his talent.

The lovely Mr G and I are adding Lu Ban to our list of places to eat and definitely Lizzie from Peachy Digital (co-founder of Lockdown Lunches) and I want to stop there on or Foodie Book Club road trip – watch this space for that!

That’s a little about this week’s Lockdown Lunches chef, now, onto the food itself.

Egg Fried Rice

Crispy bits and rice that is separated with tons of flavour

Dave has cooked up for us a dish of Egg Fried Rice , something that most of us have tried at some point in our cookery lives and a great way of using up so many things that are left in our fridges and pantries.

Dave sent me the recipes in a pretty format , and i thought I’d post them just as i received them.