Terry Laybourne swaps kitchen for the race track

It was set up as a test of wills and skill when renowned North East chef Terry Laybourne accepted a challenge from top Scottish racing driver Rory Butcher.

The test was straightforward on paper: could a top chef perform as a racing driver in a highly tuned Porsche? Could a racer perform as a chef in a highly pressured, top restaurant? It was a job swap with a difference – both men are fiercely competitive.

Both men know each other because Terry’s 21 Hospitality Group has been a corporate sponsor of Rory and his Celtic Speed team based at Aberdeen for the past three years, racing in the annual Porsche Carrera Cup GB, one of the most prestigious motor sport championships in the country.

This year Rory, 25, from Kirkcaldy, has moved up and is competing in the British GT series in an Aston Martin.

Terry loves cars and along with his business partner and brother Laurance, enjoys motor sport; however, Terry’s always enjoyed the sport as a spectator and never behind the racing wheel. Rory loves his food but admits to being able to cook little more than beans on toast.

In a casual conversation, Rory threw down the gauntlet to see who would be better able to handle the other man’s job. Could Terry handle a powerful, 3.8 litre 450 horse power race converted Porsche and keep it on a race track … and could Rory adapt to a frantic, deadline-driven kitchen environment on a busy weekend night.

Both embraced the task and ended up committing to a gruelling, full day’s shift. The challenge proved revealing for both.

Terry said: “We have similar mind-sets. Our personalities are pretty similar, we’re both driven. His job is probably a bit more exciting than mine.”

Following his day on the track, topping speeds of more than 130mph at Knockhill race circuit, Terry said: “It’s exhilarating; been a racing driver is inevitably exhilarating … it’s hot, and steamy; it’s a bit like a kitchen in that respect. Inevitably the adrenalin is pumping.

“It’s easy to see and assume the role of a racing driver is solo – but you’ve got to be a team player.”

Following this challenge, Rory came to Newcastle to spend a full Friday evening service in award-winning restaurant, Café 21.

Rory said: “It took me a while to get my head around things in the kitchen.” He added: “I was trying to use some of the techniques I use in the race car to control my nerves.

“I got a real buzz. It’s a good job; but it’s a tough job.”

Both Terry and Rory came through the gruelling challenge recognising similarities but subtle differences to each other’s career.

Both jobs are physically and mentally demanding. A head chef and a racing driver both rely on a skilled, experienced team of professionals behind them.

Terry concluded: “There are a lot of similarities between being a chef and a racing driver – but ultimately, the driver is in a much more solo position – one person in a car on the track.”

Both agreed the challenge had ended as a ‘draw’ with dignity and professional honour maintained.