Dan Smith, 44, has spent his entire working life in kitchens, 30 years to be exact, having started working in a local restaurant while still in school, at the age of 14. Upon leaving school, Dan took a chance and reached out to L’Ortolan, a two-Michelin-starred restaurant in Berkshire, offering to work for free to gain experience. After two weeks of unpaid work, he was offered a permanent position where he remained for two and a half years.

Dan then moved to London to be part of a brand-new restaurant opening. “We went straight into the food guides and got two Michelin stars and 5 AA Rosettes in the first year which was a huge career highlight,” he said. Accolades kept coming for the teams in which Dan worked with a new restaurant in Reading winning a Michelin star not long after opening. 

“I did a stint travelling and working internationally before returning to work in London under renowned chef, Tom Aikens. Then, in 2007, I started at The Peacock at Rowsley as head chef.” Dan’s remained steadfast in his role for the last 18 years crafting exquisite dishes that celebrate the best of British ingredients. 

As The Peacock embarks on its next chapter with Longbow Venues, Dan remains steadfast in his commitment to quality, consistency, and the customer experience. But who is the man behind the pass?

“It’s all about the quality of the fresh produce”

His passion for food stems from childhood, where family meals were at the heart of life. His mother’s side had a close-knit family with multiple allotments, meaning there was always an abundance of fresh fruit and vegetables. “There was a constant influx of fresh produce,” he recalls. “Every Sunday there was a roast on the table made with veg from the allotment.”

That love of fresh ingredients continues today. Dan grows tomatoes and courgettes at home, though he admits time is limited. He also keeps six cute Pekin chickens that have not only become a source of fresh eggs “Great for making pasta and although small, they’re absolutely perfect. You just have to have three rather than two!”, but these clucking characters have become firm family members. “We’ve hatched them from eggs so my daughters formed strong attachments. The girls love the chickens, and it’s been a good lesson for them. Although we were all heartbroken when a fox got in last year and only one brave chicken survived by hiding in a bush. I’ve got timed doors on their house now so the fox can’t get in again, hopefully.”

“I’m always thinking about cooking”

Despite spending long hours in the kitchen at work, Dan enjoys cooking at home for the family too. Sunday lunch is a particular favourite, but he also loves Asian cuisine, classic English dishes, and barbecuing in the summer. A pizza oven in the garden is a regular feature of family gatherings.

“Eating really is life so if I’m not cooking at home or work, we do go out and eat out a lot. I like to have a couple of big extravagant blowouts to fine dining places a couple of times a year. Le Jules Verne at the top of the Eiffel Tower was incredible and I’ve been to The Ritz a few times for that special experience. But we also love a great-quality independent Italian or Greek restaurant. As long as it’s good quality and great service, I’ll enjoy it. It doesn’t have to be posh.” 

Dan has been Head Chef at The Peacock since 2007. His goal remains simple: to maintain high standards, keep improving, and ensure a busy, happy restaurant. “If our team and customers are happy and the restaurant is full, that’s what keeps me motivated.”

For Dan, a great dining experience isn’t just about the food, it’s about the entire package. “What you need is amazing service in an amazing location, with amazing food. It should be an experience and a memory you cherish.”

When The Peacock at Rowsley reopens under Longbow Venues, Dan is particularly excited about Sunday lunch. “We’ve got access to stunning local beef and pork, so it’s a no-brainer to showcase it.” His relationships with suppliers goes back nearly two decades, including his butcher, whose family business has been supplying The Peacock for 18 years. “We use Coates butchers who are third-generation local butchers. When I started, I liaised with Roger who then passed on the business to his son Nick and wife Tanya. Nick knows what we want and understands our high standards and they don’t let us down.”

“Don’t cut corners and respect the ingredients”

Dan is known for his impeccably high standards, a value that is ingrained into his team. “My team members work in a structured and organised fashion. I believe passionately about keeping work clean and tidy, don’t cut corners, and respect the ingredients,” he says.

One of his biggest priorities is consistency. “People don’t want to come in on a Saturday and have an amazing meal, then return on a Wednesday and have a completely different experience.” His long-standing team – including Sous Chef, Simon Shardlow, who has been at The Peacock for over 20 years – ensures this level of consistency.

Training is a key part of his philosophy. “Each section has a recipe folder, and everyone knows that if deliveries aren’t up to standard, they get sent back.” Dan has trained numerous apprentices, many of whom have gone on to prestigious kitchens, including Michelin-starred restaurants and Gordon Ramsay’s establishments.

“That’s always my advice for any young person wanting to get into this business – the apprenticeships are fantastic. You go to college for a day a week and then you’re with me for 4 days a week on the job. You get the benefit of working with high-end produce, learning by repetition and working with truly talented chefs in our kitchens to produce the best outcome – all while gaining a qualification. I love working with young people who haven’t been anywhere else as you can instil the standards from scratch. I’ve been really proud to help many of our apprentices learn the skills that give them incredible career opportunities.”

“I’m all for the classics. They’re classic for a reason.”

While some chefs chase trends, Dan prefers to focus on what works. “At my age, I’ve been around the block. I’m not trying to show how clever I am. I know what works, and I know what makes people happy.”

That doesn’t mean he’s stuck in the past. “You can modernise dishes and bring them into the present day, but you have to stay true to yourself and your beliefs.”

His love of produce-driven cooking means he isn’t drawn to experimental flavour pairings. “If ingredients are in season together, they usually go well together,” he explains. “Morel mushrooms, asparagus, wild garlic with lamb – that’s how I like to think about it. Classics are classics for a reason.”

Excited for the Future

Joining the Longbow Venues family is an exciting new chapter for Dan. The kitchen is currently undergoing a £90,000 upgrade including the addition of new, state-of-the-art equipment. An outdoor kitchen garden has also been conceived for growing herbs and vegetables to be used in the dishes Dan creates.

Speaking about the new custodianship, Dan said, “Everyone has bags and bags of passion, and it’s good to be part of it. I’m working closely with Róbert Ciulinaru, our new General Manager, who has a solid background in fine dining. Passion is just in abundance here.”

For Dan, working in hospitality isn’t just a job, it’s a way of life. When asked what he would be doing if he weren’t a chef, he laughs, admitting he has no idea. “This is all I’ve ever done and all I’ve ever known.” If he had to pick something, he muses that working outdoors might be an option – “but definitely not in an office.”

Even on his days off, food is still central to what he does. “You don’t do this job for money or time off. Our days off revolve around food, whether we realise it or not. Even at home, I still cook or think about it constantly.”

Beyond the kitchen, Dan enjoys cycling, running, and holidays. He’s also a big wine enthusiast, with a love for classic French wines saying, “White Burgundies and Red Bordeaux, you can’t beat them. Classics, see.”

As The Peacock at Rowsley prepares to reopen, Dan’s vision remains clear “I want to deliver exceptional food, maintain high standards, and create an unforgettable dining experience so the restaurant is always busy and people return again and again.

“If we are awarded with further accolades for our efforts, great! We must be deserving of them. But I’m here for the customers and not my ego. They let us know if it’s good enough or not.”

Book Now

To book a dining experience or stay at The Peacock at Rowsley from March 2025, please email reception@thepeacockatrowsley.com