What was your first industry job?
I started off as a KP in a country pub in Essex called Fleur De Lys, where an incredible Spanish chef got me into cooking.
If you weren’t in kitchens, what would you do?
Making or building furniture.
What industry figure do you most admire, and why?
Trevor Gulliver and Fergus Henderson hitting the big 30-year mark. It is a massive achievement and they are always good to lean on for advice.
What’s your pet hate in the kitchen?
Poor labelling.
Sum up your cooking style in a single sentence…
Ingredient led, simple and tasty.
What’s the worst review you’ve ever had?
There are a few on Tripadvisor I’m sure, but I try not to pay attention.
What advice would you give someone starting out
in the industry?
Listen to advice and work hard.
Which single item of kitchen equipment could you not live without?
A mixer. I use it for so many bits and pieces, including doughs for bread and buns, minced meat and sausage making.
What would you choose to eat for your last meal?
A grand seafood platter
À la carte or tasting menu?
À la carte.
What’s the best meal you’ve ever had in a restaurant?
Asador Etxebarri (in Northern Spain). I went with Tom Harris (Rotheram’s fellow Lasdun and The Marksman co-founder, and friend). There was warm hospitality, beautiful surroundings and the most incredible food cooked over coals, including the best prawn I’ve ever eaten
What’s your favourite fast food joint?
Bleecker Burger or Shake Shack.
What’s the dish you wish you’d thought of?
Xiao long bao.
MasterChef or Great British Menu?
MasterChef.
You’re restaurant dictator for a day – what would you ban
Instagram.
Who would your dream dinner party guest be?
Ray Winstone - it seems like he enjoys food and he is a West Ham supporter, so we would have lots to moan about together.
What’s your earliest food memory?
The taste of a good pork chop when I was on holiday in France when I was a kid. Also a proper mayonnaise on the same trip.
What’s the closest you’ve ever come to death?
I try to avoid that and have been quite successful so far.
Where do you go when you want to let your hair down?
Soho, starting off at The French House.
What’s your tipple of choice?
Guinness or a Negroni seems to do it.
What’s your favourite food and drink pairing?
Guinness and oysters. I haven’t found a better match in a pub.
What do you consider to be your signature dish?
Our beef and barley buns with horseradish cream.
