Bradley’s, 46-50 Highgate, Heaton BD9 4BE. Tel. (01274) 499890

Daniel Sidney and Christopher Smith are good mates. They also work together, bringing their lively, good-natured banter to the busy kitchen at Bradley’s restaurant in Highgate, Heaton.

The pair head up the catering operation at the stylish eatery owned by talented chef Andrew Bradley, who also runs a bistro in Huddersfield under the same name, as well as an outside catering operation.

Daniel, 29, and Christopher, 24, are attracting a stream of regulars with ‘modern British’ fare that could include breast of chicken with a red wine jus, poached supreme of salmon or crispy goat’s cheese and olive spring roll with a rich tomato fondue.

Daniel’s interest in cooking was sparked when he studied home economics at Queensbury School.

“I enjoyed it so I enrolled at Bradford College on an NVQ course,” recalls Daniel, who lives in Great Horton. “At the same time, I worked at Cedar Court Hotel as a trainee.”

Since then he has added to his culinary cv with work at a number of restaurants. He is thrilled to be part of the team at Bradley’s, which opened in January last year.

“There is a great atmosphere – it is a fun place to work. We do special events as well; we organise transport to, for example, York Races, with a three-course dinner at Bradley’s afterwards.”

Christopher, of Heaton, discovered the joys of cooking while a pupil at Hanson Upper School.

“I’d done a bit at home, helped by my mum, and really got into it at school.”

He went on to study catering and hospitality at Bradford College. A work placement at Bradford’s Midland Hotel led to his first job in the profession, and he later worked at La Rue restaurant in Saltaire.

“I’m really pleased to be at Bradley’s, working with Daniel,” Christopher says. “We have a free rein in the kitchen, which allows us to be creative, and Andrew gives us lots of ideas. We are putting twists on classic dishes.”

These could include chicken breast stuffed with cream cheese and coriander, salmon fillet with noodles and fennel cream, or double asparagus and blue cheese risotto with wild mushrooms.

“We have sourced white asparagus, which is what customers love,” Christopher says.

They buy as much produce as they can locally, when foods are in season. “Most of our vegetables come from the Yorkshire region – we try to reduce miles to help the environment,” he says.

“Desserts change every week. At the moment, I’m doing Yorkshire parkin, made using my mum’s recipe.”

Christopher’s mum, Dawn, is proud of her son’s achievements. “She is really pleased, as she encouraged me to cook when I was a child.”

The chefs spend time with each other outside work, too. “We are good friends and have nights out,” says Daniel, who when off-duty enjoys snooker and pool.

Chris relaxes playing poker in a local casino, and drinking in the King’s Arms close to his home. “Playing poker helps me to quickly wind down after a busy shift in the kitchen. It is therapeutic.”