What was your first job?
Collecting glasses at a local pub in Hampshire.
What is your guiltiest food pleasure?
Terry’s Chocolate Orange.
What’s the best restaurant meal you’ve ever had?
Pierre Gagnaire Paris was an amazing experience.
What industry figure do you most admire, and why?
Marc Wilkinson at Fraiche, a truly passionate and dedicated chef.
If you weren’t in kitchens, what would you do?
A carpenter like my grandfather, or a mechanic like my father.
What is your biggest regret?
Not travelling while younger.
Pet hate in the kitchen?
People bitching about each other; it’s hard enough as it is!
What’s the oddest thing a customer has said to you?
I cannot eat butter, but in the desserts it’s okay.
What’s the dish you wish you’d thought of?
The Sunday roast. Such a great meal to share with loved ones.
Describe your cooking style in three words
Seasonal, flavour packed.
Most overrated food?
McDonald's.
Restaurant dictator for a day – what would you ban?
No shows!
What’s the worst review you’ve ever had?
Michael Winner in the early days.
If you could cook for anyone in the world who would you pick, and why?
My late grandfather - such a stubborn man with food. I would have loved to get him to try more.
What advice would you give someone starting out in the industry?
Head down, work hard and soak it up like a sponge.
Which single item of kitchen equipment could you not live without?
My spoon.
What’s your earliest food memory?
Over-cooked liver - it’s unpleasant!
What’s the best piece of advice you’ve ever been given?
Always say yes, and then think about how you will achieve it.
What’s the closest you’ve ever come to death?
A car crash, scary stuff.
Where do you go when you want to let your hair down?
A casual beer with my best mate.
Tipple of choice?
Dark and stormy.
What would you choose to eat for your last meal?
A top quality rib eye steak.
