Our healthy and sustainable catering is one of the main things our clients love most about Spaces at The Spine and as a chef de partie, Dylan McLoughlin helps create dishes for our catering menus and our adjoining cafe, The Base. 

With International Chef’s Day on October 20, we asked 24-year-old Dylan to tell us more about his job and why he loves working here… 

What’s the most unique aspect of working at Spaces at The Spine?

I’m originally from Ireland and I trained at my dad’s restaurant there when I was 17 years old before coming to Liverpool to continue my training. I started with fine dining and events catering, then I found Spaces at The Spine and I’ve been here since. You rarely see sunlight when you’re a chef, but we must have one of the best views of any kitchen in the UK. We’re on the 13th floor and every day you get to see the sunrise or the sunset over Liverpool, which is amazing while you’re prepping.

What do you enjoy most about your role as chef de partie?

When you’re catering for such large numbers, and the menus are regularly changing, you’re always learning and there’s always something different to look forward to. One day it could be a function for 50 and another it could be 350, so I like that variety. This job combines my previous experience in fine dining and catering, and I enjoy working as part of a smaller team. 

Have you learned any new skills since joining the Spaces at The Spine team?

It’s not so much about adding a specific skill, but more about improving my creativity. Our head chef, Gareth asks for my input on new menus, and The Base especially allows us to be creative because we can see what the best ingredients are on any particular day and make something from them. In restaurants, you don’t have that opportunity or independence. 

Tell us your favourite dish to make and why… 

I much prefer savoury over sweet - if I had to pick one dish I’d choose Moussaka. It’s a simple one, I send it down to The Base whenever I get the chance, but every time I try to add something different to see how it can be improved.

As an adopted Scouser, what’s your favourite place to visit in Liverpool?

I think most Scousers originate from Ireland so we’re closely related! I’d say my favourite place is Royal Albert Dock because it’s great to stroll around and has some great restaurants and coffee shops.