Chef dishes up good advice

Chef Chris Griifin has started up his own business 'Digs Kitchen' to help people on a tight budget eat well.
Chef Chris Griifin has started up his own business 'Digs Kitchen' to help people on a tight budget eat well.
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It’s less than a year since chef Chris Griffin walked out the prison gates, wondering what the future had in store.

Today he’s on the verge of launching his own business, Digs Kitchen, thanks to support from the Prince’s Trust.

Chris, 28, who lives on the Kingswood estate in Corby, was released from jail on March 23 last year, after serving five months of a nine-month sentence for assault.

He said: “I worried about the future and what I would do, but it was a turning point in my life.”

On March 23 this year Chris will launch Digs Kitchen, with a tasting session at Kingswood Community Centre, Corby, from midday. The business will offer a meal delivery service aimed at people struggling on a tight budget. In addition, Chris plans to teach people how to make their money go further while following a healthy eating programme.

Chris said: “The Prince’s Trust has been brilliant. As well as taking part in a business course and receiving funding, I have also taken advantage of the charity’s mentoring service while I’ve been planning the business.

“I’m looking forward to helping people make healthy choices and teaching young people how to cook.”

After leaving school Chris trained as a chef at Tresham College, Corby, going on to work in a number of restaurants in the area.

He said: “All my friends were going out every Friday and Saturday night having fun while I was working. I gave up cooking as a career and ended up working in a succession of factories.

“From there everything went downhill.

“In prison I was able to see what a fool I’d been. I realised I had to go back to where my real talents lay, in cooking.

“I’m really excited about Digs Kitchen.

“I will be providing delicious, wholesome, healthy meals, which won’t cost the earth, and teaching people how to cook and eat well.”