Judy's kitchen reign to end

COOKING QUEEN: Judy Howells has worked as a cook for nearly 30 years and retires from The Brick House this months. PHOTO/ BEVAN CONLEY 280515WCBRCCOOK01

Talk to Judy Howells if you are keen on winning hearts with succulent home cooking sizzling with flavour and steeped in juices and spices.
For even as little girl, Judy knew her way around a kitchen, an oven and a huge roasting dish.
Today she is the queen of the kitchen at Wanganui restaurant The Brick House in St Hill Street where more than 70 regulars turn up daily for a delicious hot meal from 11.30am.
But she is leaving her world of cooking, and her satisfied diners and admiring staff to retire after nearly 30 years over a hot stove.
Until six years ago, Judy was the cook at the Cosmopolitan Club in Ridgway Street before bosses Harold Wright and his son Michael set up The Brick House in the old Commercial Club building and all the cooking staff from the club followed suit.
Even though she is tossing in her oven gloves and pinny, she said she might do a bit of part-time cooking when she returns later this year from a special overseas cruise with her husband John.
She's a genuine Wanganui lass, born here, grew up here and was educated at Gonville School, Wanganui Intermediate and Wanganui High School.
Even though her praises as a top cook have been sung loud and long, she has never had any formal training.
"I just cook good food and I love to do it. I've always loved cooking - my parents both cooked and I used to help my mother when she ran the meatworkers canteen many years ago."
Even her brother and nephew are in the trade, she said. "They're both bakers."
Judy works the day shift 7.30am to at 2.30pm. By the time she's sped through the restaurant doors in the morning there's a mass of prep to do ... and she never takes shortcuts.
" Everything is made from scratch, and I never ever use packet mixes. Real gravy, real cheese sauce every time."
Judy is also acknowledged for her grand array of desserts and she's famous for her giant Afghan biscuits.
Boss Michael Wright said fortunately Judy had trained her stand-in well, so the changeover after June 12 should be fairly seamless.
"We will miss Judy ... she's been such a good friend to all of us."
He laughed when he talked about how it had all started.
"Well Judy was our neighbour and my father Harold just yelled to her one day, "We need a cook can you do it?'"
That was the beginning all those years ago.
"Judy said okay and never looked back."
Michael said Judy's tips and recipes were well documented in the kitchen.
"We'll be keeping the meals consistent with Judy's high standard, that's for sure."