What was your first industry job?
Running food for Beth Coventry at The Wells in Hampstead.
If you weren’t in kitchens, what would you do?
I'd run a chicken farm in the countryside.
What industry figure do you most admire, and why?
James Ferguson of the Kinneuchar Inn. I’ve always loved his cooking and admired the way he worked while I was growing up doing events for my mum at Rochelle Canteen
What's your pet hate in the kitchen?
Herbs not being wrapped.
What’s the oddest thing a customer has said to you?
Do you work at Sessions?
Sum up your cooking style in a single sentence…
Food that I like cooking and eating and hope you do too.
What’s the worst review you’ve ever had?
My cooking was described as being “suburban food”. I'm not sure what that even means.
What advice would you give someone starting out in the industry?
Grind hard, listen, look and learn. Always learn from your mistakes and don’t let them get you down.
Which single item of kitchen equipment could you not live without?
It has to be the kitchen cloth.
What would you choose to eat for your last meal?
A ham, egg n chips sarnie and a portion of wings from Max Halley
What’s the best meal you’ve ever had in a restaurant?
The Ledbury for my 21st birthday. I was taken by my parents.
What’s the dish you wish you’d thought of?
The smoked eel sandwich
Who would your dream dinner party guests be?
Eminem, John Wayne, and Danny Trejo
What’s your earliest food memory?
Going to Gerrards Corner with my family
What’s the closest you’ve ever come to death?
Riding mopeds in Bali
What's your tipple of choice?
Fins Rose Negroni