Full name: Sean Wilson
Role: MD Saddleworth Cheese Co’
DOB: 04/04/1965
Birthplace: Manchester
Twitter Handle: @seanwilsonchef
Website: saddleworthcheese.co.uk
Fun Fact: “Loves cheese!!” [Ed: *groan*]
So, let’s start at the beginning. Many will know you for your 21 years as Martin Platt, but when and how did the transition to (now acclaimed) cheesemaker happen?
Well, in 2005 I decided that an underage relationship storyline after 21 years dedicated service to Coro St was unacceptable – so I left. All with a view to working in other TV series, which I did, but also to take up an opportunity to work briefly at Northcote Manor, near Blackburn, under the auspices of Nigel Haworth and Lisa Allan.
It was through this liaison that I was introduced to a master cheese maker Bob Kitchen, who agreed to teach me how to craft Lancashire Cheese. It was with special thanks to Bob that I picked up a British Cheese Award (Gold Medal) in 2009 for my Lancashire Crumbly (‘Muldoons Picnic’) and also an Irish International Cheese Awards Gold for my blue cheese (‘Smelly Ha’peth’).
It was on Bob’s advice that I went into commercial production with my three Lancashire white cheeses and my blue.
Are there any commonalities or things that you carried over from the world of acting to the world of cheese production?
Well there are many opportunities to talk to the press of course and I was well versed in that. There was an obvious curiosity from all things press as there still is of course, due to the jumping career situation. I also love to cook professionally and host Gourmet Nights/Pop-Up restaurant nights and there is an element of entertainment involved there as well as the many cooking demonstrations I do at Food Festivals throughout the year.
Do you get to exercise those thespian talents these days?
That is a question I am asked most!! I hope that demonstrates how much my character is missed and that I am considered to be a capable actor – praise indeed.
Moving on – you gained a lot of kudos from the culinary community for putting in your time working at a number of Michelin Starred outlets. Could you tell us a little about that and how the experience was?
The experience served me very well and I was very thankful for the opportunity to learn the ways of a Michelin style kitchen. The hours were a bit silly (15 hours a day) at times and there was much travelling but I thoroughly enjoyed my time with Lisa, who had an indirect hand in my introduction to Bob.
Why’d you decide to operate from Saddleworth anyhow? Where you born there? Is there some other connection?
Saddleworth is where I live and is a wonderful eclectic area to be. With its rolling hills and little satellite, stone built villages. I thought that the area needed to be associated with a smile – I therefore chose Saddleworth as the cheese company’s home.
I read that you learnt a lot from your mentor Bob Kitching at Leagram Dairies – how did you guys meet and what kind of stuff did you pick up from him?
Bob was a dear man and a font of Lancashire cheese making knowledge with over 45 years experience throughout the industry. He ran the Leagram Dairy in Chipping, Lancashire which still operates and is very busy following Bob’s passing 2 years ago. He taught me the ways of cheese making and gave me an opportunity not to be missed. Much note taking and listening and eventually making my own cheeses at home under Bob’s tuition.
Without Bob I wouldn’t have had this lovely way of making a living.
You’re a patron of the charity D.C.W.C (www.dcwcnepal.org) – could you tell us more about that and what that entails?
Well, I was invited to present a documentary style film on behalf of the DCWC back in 2007 whereupon we explained the need to build schools and hospitals in the very remote regions of Nepal – as well as traversing the Himalayas to base camp on their annual trek with interested benefactors and sponsors. The experience was both wholesome and hard hitting. It brought home to me the poverty that these people have to endure on a daily basis.
They were a forgotten people with no opportunity for education or hospital services. I was made a patron of the charity that year at the annual dinner and have been proud of my association since.
Could you tell us a little bit about your four cheeses and why the Smelly Ha’peth is your ‘piece de resistance’?
Each of my cheeses are very much made with Lancashire milk and are ‘traditionals’ – with history going back to the 14th Century. Lancashire is the ONLY county to have 4 cheeses to its name with a Crumbly (‘Muldoons Picnic’), the original Creamy (‘How’s yer Father’) and the stronger Tasty Lancashire (‘Mouth Almighty’) for the whites. And then I have the very much provenance made blue cheese (‘Smelly Ha’peth’) which is just that.
Made on the farm where the 300 strong herd of Holsteins are milked, we craft a Lancashire blue cheese which is then matured in our underground environment, replicating the Italian approach with their soft blue cheeses. It is a cheese of distinction and has won many awards, including 4 consecutive years Gold medallist at the World Cheese Awards in its class. International, Global and British Cheese awards too!!
It is quite simply my favourite British Blue and has a creaminess second to none – with notes of sweetness and a blueing that transports you to European pastures. It has great pleasant depth and no bitterness at all when it is at 8 weeks old. A true provenance British Blue of distinction and I am very proud of it indeed.
What’s a ‘day in your life’ like? Could you give us an insight into the world of artisan cheese?
These days I get very little time to have my hands in the milk, as reluctantly the wheels of business have to turn and I was advised to spend more time in meetings and at the computer to push and promote my range (rather than fashioning cheeses). I was very reluctant to do this but once the recipes can be replicated by the cheese making staff I suppose there is only one person who can promote these products with any confidence, and that is me.
So, day to day I have the email trail and chats with Food Partners, trying to make our products more available. This is either through the Farmers Shops or dedicated deli system or now through two multiples on a regional basis (Tesco and Asda). All with a view to “putting Lancashire Cheese on the map”, which is my company statement.
What’s your greatest/most memorable professional moment been, so far?
Oh well that’s easy!! Winning our blue cheese class in the World Cheese Awards in 2011..and the following 3 years too!! A recognition that fills me with pride…We are still waiting for the cheese industry to recognise our achievement though…as (believe it or not) not one multiple has taken up the opportunity to supply what is clearly one of the World’s best blue cheeses…one day maybe?
Where do you get your ideas?
I am awash with ideas on a constant daily basis as I am that kind of guy…bit when to apply them is the wisdom you need in business…and even then it sometimes doesn’t gain traction i.e. our Blue cheese. I am currently working on a Cheese book and TV series proposal that freewheels through the British cheese industry old and new…with a really exciting way of bringing it into your homes. Watch this space.
What’s your philosophy, summed up in a sentence?
Traditional cheese, traditional methods and provenance.
What’s the biggest challenge you’ve had, how did you overcome it, and what did you learn from it?
The biggest challenge to date (and believe me there have been many) was to convince the British public of my passion for food and the depth to which it goes…I’m not just another celeb attaching his way to another series. I am the real deal…and that kind of commitment is there for all to see. TV producers can sometimes miss that passion.
The producers of my series The Great Northern Cookbook got it though…back in 2012 I was involved in introducing myself to the British public as a cook…not an actor. We were very well received, with a constant audience of 1.2 million. And the book of the same name is selling very well in Waterstones and Amazon.
I learnt that although my passion is constant there is a time and a place for momentum to gather and this is not an exact science. On the contrary.
Who’s the person who’s most inspired you in your work – food industry or otherwise? Is there anyone that you draw inspiration or strength from? Do you have any specific culinary influences?
There are lots!! Shaun Hill, Simon Hopkinson, Bob Kitchen, Paul Heathcote, food people you may have heard and lots you haven’t…They know who they are.
What do you enjoy most and least about what you do?
I enjoy the public’s acceptance of my passion but I am still constantly having to convince the industry that I am producing a world class product.
What advice would you give to aspiring food entrepreneurs who’d want the kind of results that you’ve had?
- Be sure of your background knowledge!
- Take professional (business) advice often.
- Have a plan.
- And learn something every day.
If you weren’t doing what you do now, what would you be doing instead?
I would be involved with being creative – as that is my bag…I am a rather good artist (I’m told) and I would love to have the time to do more, so that would be a definite consideration.
If you could cook anything for anyone, anywhere you chose – who would you pick, where would you do it and what would you cook for them?
I would like to travel out to Nepal right now and help cook for the hundreds of thousands of desperate victims of the recent series of earthquakes…with any ingredients available!!
If you could get anyone to try your cheeses (fictional or real, living or dead) who would you pick and which of them would you like them to try? Assume that they go on to be your brand ambassador…
We are a quirky company and we have a clear message…That food is REAL and you don’t have to be “highbrow” to enjoy it…I have a moderately working class background that serves me very well in this world of ‘business one upmanship’…I would choose the superbly naturally talented and equally quirky as well as modestly bred Marco Pierre White to be the chief taster and ambassador for my cheeses…any day!!
What’s your ultimate aim and goal for the business? If you could achieve anything with it, what would you pick? Money and reality are no obstacle, so shoot for the moon…
My modest objectives would be to educate the British public with a series of Cheese Books, plus a TV series on the art of cheese making and the fascinating world that makes up my industry. I would be very happy to see the country embrace the taste of Lancashire Cheese in the way it deserves.
I would like to open a chain of dedicated cheese emporiums that have the reputation for “non snooty” atmosphere with really passionate staff who could provide the down to earth service and provenance products that the public could love and trust.
Where next for you and Saddleworth?
Who knows!! Ha…every day is a new day and a new opportunity.
And we always ask three customary ridiculous questions…
If you had to found a new country based around Saddleworth Cheese’s principles, what would you call it, where would it be, what would it’s capital be called and what would it’s chief export be?
It would be a bohemian nirvana of non snooty folk called ‘Wholesome’.
If you had to have any character from Greek mythology come and work with you, who would you employ?
I would be Apollo – the god of music, arts, knowledge, prophecy, poetry and beauty and of course the Sun.
If you had to be transformed into any kind of household appliance, but retained your memories, ability to speak and personality, what would you pick?
A bookshelf!! [Ed: we have no explanation as to why…]