What was your first industry job?
At a fish and chip shop, peeling potatoes
If you weren’t in kitchens, what would you do?
I'd be in the Royal navy.
What industry figure do you most admire, and why?
Gordon Ramsay (he was my mentor), but also also Phillip Howard and Eric Chavot. They are absolute legends.
What’s your pet hate in the kitchen?
What’s the oddest thing a customer has said to you?
"I'm not a dog, why you feed me bone marrow."
Sum up your cooking style in a single sentence
Clean and sharp.
What’s the worst review you’ve ever had?
The one that said: "What is a black man doing having a fine dining restaurant in the countryside? He will never make it."
What advice would you give someone starting out in the industry?
Work hard and keep your head down. Also, don't take abuse or insults from anybody.
Which single item of kitchen equipment could you not live without?
A chef's spoon. I always carry one on me. Even at home. I prefer it rather than normal silverware. Chefs will understand.
What would you choose to eat for your last meal?
Jollof rice, salad and fish.
À la carte or tasting menu?
A la carte. I love the thrills of not knowing what the next ticket will be.
What’s the best meal you’ve ever had in a restaurant?
So many, but my favourite was smoked salmon with haggis in Scotland. I even went and opened an account with the salmon company [Belhaven Smokery] and use it now on my menus.
What’s your favourite fast food joint?
Boo burgers. I don’t really eat fast food, but they do a good burger.
What’s the dish you wish you’d thought of?
Wellington. It is sophisticated, skilful and you can do so many varieties.
MasterChef or Great British Menu?
Great British Menu.
What’s the most overrated food?
You’re restaurant dictator for a day – what would you ban?
Who would your dream dinner party guests be?
Idris Elba, Morgan Freeman, Rich Dad Poor Dad, and Jordan Peterson.
What’s your earliest food memory?
Eating plantain street food in Lagos, Nigeria.
Twitter or Instagram?
What’s the closest you’ve ever come to death?
I was travelling through Europe this spring and almost got run over by a bus.
Where do you go when you want to let your hair down?
What’s your tipple of choice?
What’s your favourite food and drink pairing?
Dessert wine with roast beef.
What do you consider to be your signature dish?
Orkney scallop, curry aioli and plantain.