What was your first industry job?
I worked as a kitchen porter on the weekend at the local pub where my dad would always sneak in for a pint after work. After just a few shifts, I started helping with veg prep, and eventually onto the cold section. The rest is history.
If you weren’t in kitchens, what would you do?
I would be a fisherman. I love fishing and being by the sea. Imagine a Welsh version of Captain Birdseye.
What industry figure do you most admire, and why?
I have always been a massive fan of Hugh Fearnley-Whittingstall and I always used to watch repeat episodes of River Cottage growing up. His way of seasonal cooking and sourcing of produce has definitely inspired me to cook food the way I do today.
What’s your pet hate in the kitchen?
That’s a hard one, I’m quite passive and focused. I’d have to say, though, cling film being pierced instead of being removed from containers, it always looks like a pterodactyl has been attacking it.
What’s the oddest thing a customer has said to you?
I once had a well-done steak come back asking for it to be cooked more pink. We were lacking the time machine to help.
Sum up your cooking style in a single sentence…
Flavour-centric and fun.
What’s the worst review you’ve ever had?
That’s a tough one, the worst ones are always the ones where something genuinely went wrong and it’s out of your control to fix it. I once cooked for a wedding where we lost power and couldn’t cook the food for the happy couple. We had a terrible review for the wedding and we all felt for them.
What advice would you give someone starting out in the industry?
Always listen and make sure you try EVERYTHING. Taste, taste, taste!
Which single item of kitchen equipment could you not live without?
I couldn’t live without a good meat thermometer, especially here at the Millbrook, we cook everything by temperature to ensure consistency.
What would you choose to eat for your last meal?
Oh easy, pork scratchings and a pint of Guinness.
À la carte or tasting menu?
À la carte, I’m done with the days of sitting down to be told how and what I must eat.
What’s the best meal you’ve ever had in a restaurant?
The best meal I’ve ever had would be The Ritz. I took one of my apprentices for lunch as a congratulatory present once he’d finished his apprenticeship and it blew our minds. The level of food and service is incredible.
What’s your favourite fast food joint?
Five Guys, hands down.
What’s the dish you wish you’d thought of?
Pie and mash, pure genius that one.
MasterChef or Great British Menu?
Having been on the Great British Menu twice I’m going to have to be biased and choose it. I enjoy watching the skills challenges on MasterChef, though.
What’s the most overrated food?
Tinned tuna, just don’t get the hype.
You’re a restaurant dictator for a day – what would you ban?
Brunch, I feel sorry for anyone that must cook it each week.
Who would your dream dinner party guests be?
Winston Churchill, I reckon you would have a fun night on the Pol Roger.
What’s your earliest food memory?
Definitely my dad’s Sunday roast. We still wonder to this day what meat it is after it’s been cooking for so long.
Twitter or Instagram?
Instagram.
What’s the closest you’ve ever come to death?
It happens most mornings when I wake up after weddings.
Where do you go when you want to let your hair down?
I head to the beach fishing, you can’t beat the view, sound and smell.
What’s your tipple of choice?
Tough one, but it must be Guinness.
What’s your favourite food and drink pairing?
Pedro Ximenez and vanilla ice cream.
What do you consider to be your signature dish?
Has to be the K.F.O - Kentucky fried octopus.