Peter Sinclair and the team at Bluey’s Carvery are set to celebrate their 20th anniversary at Taigum this November! We recently spoke to Peter about his business, his community, and the secret to the perfect pork crackling!
Q. What made you fall in love with your industry?
A. Long before I owned a carvery, I fell in love with a good roast roll or sandwich. In the early 1990s whilst on a travel holiday in England, I worked and trained at a specialist carvery restaurant in Surrey. The training was first rate and during December of 1991 I personally carved over 6000 dinners for our patrons.
Peter opened at Taigum following the development of the centre way back in 2001 – expanding from his Stafford store. When asked about what he loves about the Taigum area, Peter said:
“The Taigum Square catchment area includes older established suburbs undergoing renewal plus some newer developments with many younger families moving in. It is a very diverse area and we have a lot of regulars who feel like family.”
And as for his tips on creating the best possible pork crackling:
“Nothing beats a great oven. Our ovens circulate moisture at the required temperature so the skin can crackle whilst the meat is lovely and moist. We carefully wash the skin, salt it well and ensure that no other meats or similar drip down onto the cooking roast pork. We cook the roast at 175 degrees to a minimum internal temperature of 65 degrees. For home cooking, I would increase the oven temperature to 220 degrees for the last 20-30 minutes of cooking.”
Next time you’re at the centre, be sure to stop in at Bluey’s for a hearty roast meal!