From washing the dishes to making the dishes!

He might be a Head chef at the Trinity Arms pub in Brixton, but who would’ve thought this young Irish chap, Cormac McLaughlin, a 24-year old who moved to Brixton in 2015, was meeting, greeting and dining, with Michelin starred chef Mark Sargeant earlier this week.

Cormac Mclaughlin with Michellin star chef Mark Sargeant.

Cormac started off as a kitchen porter back in his hometown, Castle Durrow, at the age of 15, and shortly after three months he got promoted.

However, the Irish born believes there is a stigma around pub food as the majority of people tend to think that it’s “easy and greasy” but according to him, things have started to change slightly and pub food has stepped up the game. “Some of it will be crap and some of it will be mediocre but some of it is really good and actually really nice,” he said.

Trinity Arms is part of the Young’s and Co Brewery which has over 182 pubs across the capital. Every year, a Head Chef from each area is nominated and chosen to go on a trip as part of the “Compliments to the Chef” programme.

This year it was Mr McLaughlin’s turn for the incentive, out of 12 other chefs in the South West area. In recognition for his hard work, he got to spend a day out in Surrey, where he and the other lucky winners got to experience a cooking demonstration followed by a Q&A session with one of Gordon Ramsay's previous Head Chefs at the fine dining restaurant Claridge's, in Mayfair.

According to Cormac, Mark Sargeant surprised them with a delicious crab and salmon roll which he then made the guests replicate, picking the finest out of them all. A pork chop dish with caramelised apples and chicory was also amongst the treats.

Even though he’s got a few bonuses as he lives rent free above the pub and doesn’t have to pay utility bills, Cormac still manages to work between 55 and 90 hours a week. “My dream job is to not work in a kitchen but still do it,” he admits.

Trinity Arms’ Head Chef plans on becoming an Executive Chef “the ones that oversee everything in the business but don’t actually have to be in the kitchen working, cooking and sweating, ”he goes on to add.

“I want to be in my 40’s, late 30’s relaxing, at my own pace doing whatever I want. Not having to answer to anybody,” says Cormac.

“Just sitting there doing paperwork, chilling out and looking after staff, hiring and firing and that’s it. Nothing else...I think that's what all chefs want to do”.

Sid O’Hara, 22, from Ladbroke Grove, who has been working behind the bar at Trinity Arms since September thinks Cormac’s the perfect boss. “He’s a very good Head Chef, he’s got his team in check but he can also have banter with them so he is a friendly chef. His food is really delicious, really homey. It’s definitely heart-warming food”.

Whenever in Brixton make sure you pay a visit to the Trinity arms located just by Trinity Gardens and try the Classic burger which is 100% British beef and comes with homemade caramelised onions and shredded iceberg for £14 or for those of you who prefer pork, grab a pulled pork burger for £16.