VIVA Presents An Exclusive Interview With Quill Head Chef Curtis Stewart

So it’s fair to say, of all the restaurant openings this year Quill was definitely the one that had me the most excited; being a bit of a sucker for some old school fine dining. The kitchen is headed up by twenty-nine-year old, Bury-born Curtis Stewart. I was lucky enough to be invited to interview him after lunching on a rather intriguing six courses.

VIVA Yvonne: Hi Curtis, I have to say your menu at Quill has a sophistication far surpassing your twenty-nine years but what are your earliest food memories?

Curtis: My roots are half Jamaican and half English so, growing up, I was lucky to have two strong cultural references. I would spend a lot of time with my Grandma in the kitchen and she loved to bake bread and cakes. Her cooking was very traditional English and then, visiting family in Jamaica, we ate the most colourful Caribbean food; goat curry, jerk chicken, rice and peas. I think both have influenced me greatly in my approach to food.

VIVA Yvonne: When did you first realise food could be a possible career for you?

Curtis: As a teenage kitchen porter, I immediately felt comfortable in a kitchen environment and enjoyed the pressure and teamwork involved. By the time I finished school, I was pretty much decided on a career in catering and enrolled at catering college in Wigan.

VIVA Yvonne: Tell me about your culinary journey into fine dining.

Curtis: At The Vineyard in Newbury I had the defining moment. Being part of that kitchen when they received their second Michelin star was incredible. Things stepped up as senior sous chef at The Feathered Nest where my role was more of a manager for the first time and then my first head chef position at Cotswolds 88. It’s been an incredible journey.

VIVA Yvonne: So what brought you back to Manchester?

Curtis: On The Wall approached me. Until then I had honestly never considered a return to Manchester.

VIVA Yvonne: Your menu is very minimal, why is that?

Curtis: Because I don’t want to influence my diners. I give them just enough information so they have an idea what’s in the dish but I want them to form their own opinions. I like to surprise them as well.

VIVA Yvonne: Why do you make a point of visiting every table?

Curtis: Quill is an interactive restaurant. I like to touch base with every customer at least once; it’s interesting for me to hear their feedback. This isn’t a formal or stuffy fine-dining affair, it’s an experience I hope is approachable to anyone. My team put everything into every single dish and I want our customers to really feel that.

VIVA Yvonne: Tell me your favourite chefs and restaurants?

Curtis: Wow, that’s hard. In the past, Thomas Keller, Gordon Ramsay and Raymond Blanc. Now is a great time for young chefs as well, Tom Sellers and Gareth Ward. Restaurants, I would say The Square in London is where I have eaten probably my best ever meal. I also really admire the brothers at Casamia in Bristol and what they are doing.

VIVA Yvonne: And finally, on a rare night off, where do you head to in Manchester?

Curtis: I’m at the restaurant for every service so it’s not that often I get out! On those rare occasions, obviously Manchester House or The French for food or, if I just fancy a drink, I quite like The Botanist and the vibe in there.

VIVA Yvonne: Thanks for your time Curtis, I look forward to my next food journey with you at Quill!

To make a reservation, visit the Quill website or contact them at:

reservations@quillmcr.co.uk or 0161 832 7355