What was your first industry job?
Apprentice chef at The Admiral Hood pub in Dorset.
If you weren’t in kitchens, what would you do?
Gamekeeper.
What industry figure do you most admire, and why?
Marco Pierre White. A true chef who cooks with feeling and humbleness.
What’s your pet hate in the kitchen?
Shouting. You’re an adult, behave like one.
What’s the oddest thing a customer has said to you?
“I’m a veggie but the chicken looks delicious so I’ll have that.”
Sum up your cooking style in a single sentence…
Hearty, humble and not too much fluff.
What’s the worst review you’ve ever had?
A lady ordered our hearty Lamb Inn beef burger once. She didn’t want a bun, which is fair enough, but wrote a review saying it cost way too much and wondered why we charge what we do when she can grab one for £1.99 in McDonald’s… she hasn’t returned since.
What advice would you give someone starting out in the industry?
Be a sponge. Soak it all up.
Which single item of kitchen equipment could you not live without?
A maryse (spatula).
What would you choose to eat for your last meal?
A fat bacon double cheese burger, vanilla milkshake, crispy skinny fries with rosemary salt.
À la carte or tasting menu?
Tasting.
What’s the best meal you’ve ever had in a restaurant?
Ynyshir restaurant in Wales, specifically the scallop beef fat and elderflower.
What’s your favourite fast food joint?
Five Guys.
What’s the dish you wish you’d thought of?
Banoffee pie.
MasterChef or Great British Menu?
Great British Menu.
What’s the most overrated food?
Truffles.
You’re a restaurant dictator for a day – what would you ban?
Leather aprons.
Who would your dream dinner party guests be?
D’Angelo, Lee Evans, Gary Oldman and Jim Carrey.
What’s your earliest food memory?
Mums beef casserole and mash potato (could smell it warming through the house).
Twitter or Instagram?
Instagram.
What’s the closest you’ve ever come to death?
I threw myself down some stairs as a kid thinking I was Buzz Lightyear. Only hurt, but close enough.
Where do you go when you want to let your hair down?
Clay shooting grounds.
What’s your tipple of choice?
Bordeaux wine.
What’s your favourite food and drink pairing?
Korean chicken wings with Estrella Damm.
What do you consider to be your signature dish?
Sticky toffee pudding.