"It has to be perfect": Meeting the chefs at The Upper Deck, Blackpool's hottest new restaurant with lofty ambitions

A lot of work, attention to detail, and expertise goes into running Blackpool’s hottest new restaurant, so we headed behind the scenes to chat to the chefs at The Upper Deck to learn what it takes to run one of the North West’s top kitchens.

“I wanted to be a chef from about four,” says chef Ben Cowan, who’s also worked at Raymond Blanc’s Le Manoir aux Quat'Saisons by and Heston Blumenthal’s The Fat Duck. “But I never had a natural talent for it, I just worked harder, put more hours in, and studied the science of food, which is what’s got me to where I am today.

“I like bringing dishes to their absolute peak,” adds Ben, 31, who works closely with award-winning head chef Jack Bradley. “I’ve always had the imagination to get the most out of ingredients by doing wild and wacky things and pushing the boundaries to make weird elements work.”

Located at the Grosvenor Casino Blackpool, The Upper Deck is a stunning art deco dining space serving a contemporary yet classic selection of dishes created with the finest ingredients and highest level of craftsmanship. With views across the casino floor, it has transformed the Grosvenor into the perfect day-and-night leisure destination.

“I love the competition of the job,” explains sous chef Paul Coupe. “We all push for awards as a restaurant and want to be the best chef in the kitchen, which means you’re always striving to put your best foot forward. It’s not a job you ever stand still in and, at the Upper Deck, it’s all about uncompromising food on the plate. That spurs you on.

“Being backed like that is very liberating and it’s a breath of fresh air,” adds Paul, 40, from St Annes. “Consistency is king when it comes to great food so we’re excited for bigger and better things in 2024.”

Ben agrees. “Everything’s about being precise because it has to be perfect. Top end kitchens all have people with attention to detail, a natural need for perfection, and good work conduct. I’ve never been anywhere so dedicated to pushing for accolades like AA Rosettes and maybe even Michelin stars and that’s exciting.”