Joe Walker has experienced both sides of life in the restaurant trade.

The former Guiseley School pupil started in front-of-house, working behind the bar at the-then Clark’s in Highgate, near his Heaton home.

“I liked the atmosphere and the banter – we always had fun, and I got to meet some really nice people,” he says. He later moved to join the team of chefs in the kitchen and decided that catering was for him.

Joe’s career developed from there and, at 22, he is one of a three-strong team wowing diners with imaginatively thought-out fare at Foundry Hill Bar & Lounge in Bingley.

“I went back into the kitchen eight months ago and love it,” he says, “It is lively and I like the pressure when we are really busy.” Main, bistro-style meals at the recently-refurbished and extended eaterie include deep-fried brie with lemon mayonnaise and salad; poached salmon stuffed with mascarpone and basil and rump steak with chunky chips. A variety of pasta dishes, fish of the day and a range of flatbreads – soft, floury naan-style bread made with a different key ingredient – are also on the menu.

Green considerations are paramount in the kitchen, with produce sourced locally where possible.

“Meat, fish and cheese are from local suppliers, and we have a long-standing relationship with a Bingley butcher,” says Joe. Cheese is bought from a stall at Bingley Market, as well as fresh salad and vegetable produce.

After cutting his teeth in Clark’s – where he was inspired by talented head chef Tarmo Frey – Joe moved to the Ring O’Bells in Thornton where he took on the role of assistant manager. “It was very, very busy, and we had a lot of regulars,” he says.

Having taken on a variety of jobs in catering, he believes his all-round knowledge of how a restaurant works is of huge benefit. “You can see the trade from both sides and gain an understanding of the pressures facing both front-of-house and kitchen staff.

“Chefs tend to think that front-of-house is an easier ride, but it isn’t – it is just a different sort of pressure. And it is good to know how it all fits together.

“One main difference with front-of-house is that you have to keep smiling no matter what your day is like,” he adds.

The filling, yet light, fare appeals particularly to lunchtime workers, and he plans to introduce more tapas-style choices. “I want to develop the menu, which is something I enjoy doing, it gives me a chance to think creatively about the food.”

Off-duty at the family home in Bingley, Joe watches “a lot of films – I like all sorts.”

He loves spending time with his parents and brother. “They have all influenced my career,” he says. “Dad owns a deli in Bingley so we often talk about food. We cook together a lot.

“And my brother has just come back after seven months travelling around India and Thailand, so he has passed some ideas to me. I love trying different food combinations.”

As a family, they do what many 21st century families never do, and eat together at the table. “I think that is really important,” says Joe. “It gives you chance to have a proper talk, discuss things, argue things out or whatever. You often don’t get the chance otherwise.”

  • Foundry Hill Bar & Lounge, Wellington Street, Bingley. Tel: (01274) 566144