A chef who worked in Lancaster restaurants for more than 40 years and was famed for his secret kebab sauce recipe has died, aged 81.
Norman Were passed away earlier this month after a long and brave battle with cancer.
He was diagnosed with prostate cancer in 2008, and lived with the disease for 17 years, when five years was the average survival rate.
In May 2017, during his years fighting the disease, he took part in a charity run in Regents Park in London, in aid of the UK Sepsis Trust and in memory of his son-in-law Al, who died of sepsis aged just 45.
Norman was born in India, joined the Army in the catering corps, and was stationed in Hampshire and Wiltshire before moving to the Lancaster area.
He worked at numerous restaurants in Lancaster city centre, starting in the Steak and Kabab House in the King's Arcade in 1974, then helped to set up the Kabab and Steak restaurant on Cable Street, working there from 1982 to 1986.
Norman later worked as a chef at Crow's restaurant in Lancaster, before taking over Kabab and Steak again in its new premises on China Street.
He was there from 2003 to 2011, then worked at The Chop House on Church Street until 2016.
His famous sauce recipe remained a closely-guarded secret, Mr Were continuing to make it at home during his later life.
Norman was a huge fan of steam trains and cricket, and coached junior cricket teams at the Trimpell Club in Morecambe.
He lived in Morecambe, was married to Jackie, and they had two daughters Julie and Rebecca.
His funeral is on October 17 at the church on Christie Avenue in Morecambe, followed by burial at the cemetery in Westgate.
His daughter Julie said the family had asked for no flowers, donations to Medicins San Frontieres, and for people attending the funeral to wear colourful clothing only, to help celebrate Norman's life.
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