For fathers figures and children up and down the country, this Sunday is a time to celebrate their special relationships. For Georgia Sommerin and her dad James, it is a good time to reflect not just on their personal relationship but on what they have managed to achieve together professionally. At restaurant Home in the South Wales town of Penarth, Georgia joins her dad in the kitchen, where they produce Michelin Starred cooking night after night.
After previously holding a Michelin Star at the eponymous James Sommerin restaurant, James opened Home in 2021 (following some wonderful work supporting the NHS during the pandemic). The restaurant really is a family affair, with James’ wife Louise running the restaurant as General Manager. Georgia, meanwhile, has been working in her dad's kitchens since 2014, training under his guidance. So, in honour of Father’s Day, we caught up with James and Georgia to learn more about this particularly inspiring father-daughter bond.
Has food always been an important part of your relationship? Did you cook together before working together professionally?
Georgia: At home it was mostly cooking and baking with my mum. Dad was at work a lot, but we used to cook on a Monday evening when he was off which was always good fun. We would have dinner ready for when mum got home from work.
James: Food has always been a huge thing in our house. As a chef you want your kids to experience different foods and not to be afraid of trying new and unusual things. Cooking from scratch is important too, not feeding them with a lot of processed foods. People have the mindset that fresh food is expensive, but we did a bit of research a while ago and found that processed food actually costs more and doesn’t satisfy you, so you end up eating more.
What was it like growing up with your dad as a chef? Did it give you a different outlook on food?
Georgia: It was good. I enjoyed cooking and baking from a young age due to both my mum and dad. I definitely had an appreciation of food. I can remember when I was 10 years old, the only thing I wanted to do was to go and dine where my dad was Head Chef and had a Michelin Star. It was my first Michelin Star meal.
The rest of your family are involved at Home too. How important was this aspect of the restaurant when you opened here?
James: Family is really important. As hard as the pandemic was for everyone, I think it certainly taught us how important family and true friends are. We are a close family and work well together. Hopefully it adds to the diners' experience, having that warm family feel with no pretentiousness. We are just normal people trying to serve honest, good quality food. Seeing people smile in the dining room when we serve a dish or clear their plates is like magic to us.
James, how proud are you that Georgia has decided to be a chef too? Is this something you secretly always hoped would happen?
James: I was over the moon. I always hoped one of the girls would come into the trade, but it was never forced upon them. Georgia has always had a huge interest in food and enjoyed baking and cooking with Lou at home. When she decided to join me, I was ecstatic. She’s my right hand! She is now a partner with Lou and me, so she sees what goes on behind the scenes of the business as well as the prep and cooking elements.
When did you become interested in joining your dad in the kitchen, Georgia? Was this always your dream?
Georgia: I loved cooking in the kitchen, and certainly dining out when I was 10 enhanced that wonder of creating magic on a plate. I never thought about pursuing cooking as a career really. My dad always said I had a natural talent, but I never thought much of it. I went to college to do sports science but after six months realised that it really wasn’t what I wanted – I wanted to cook.
What was your dad like as a teacher?
Georgia: He was/is very good. He has a lot of patience; he doesn’t get frustrated if he has to keep telling me how to do something over and over again.
How has working together in the kitchen affected your relationship? Do you feel closer to each other because of it?
James: Georgia and I have always had a close relationship. We have our moments as most fathers and daughters do, but we are very in sync with each other in the kitchen. We don’t even need to speak to each other now, we just know what the other needs or wants. I know she feels an immense amount of pressure working with me; she always felt that people thought she was handed her position on a plate and that certainly wasn’t the case. She has had to work extremely hard to get to where she is now and, if something wasn’t right, she would know about it the same as any other member of staff.
Georgia: I do feel we have a special, unique relationship. We work very well together and in unison, like two peas in a pod. I think most people would find it hard to work with their dad, certainly considering the hours and environment that we work in, but I like it.
