What was your first industry job?
I worked at a lunch spot in Amsterdam for about five months. I didn’t get off to the best start. They hired me despite my inability to speak or read Dutch. Unfortunately, when they entrusted me to run the kitchen alone, I couldn’t keep up with the ticket orders and we had to shut the restaurant. Thankfully, things got better from then, and a few days after acclimatising, I knew being a chef was the perfect job for me.
If you weren’t in kitchens, what would you do?
I’d love to make documentaries.
What industry figure do you most admire, and why?
I’ve always admired Sally Clarke. She’s incredibly modest, keeps herself to herself, and doesn’t get caught up with hype or trends. She’s been running her business for 40 years and I still see her sweeping the pavement outside her restaurant and deli in the mornings. She told me some of her chefs have been with her for over 20 years - a sign of a great leader.
What’s your pet hate in the kitchen?
Chefs dragging their Birkenstock-y feet along the floor.
What’s the oddest thing a customer has said to you?
“Have you ever thought about doing a carvery on Sundays?”
Sum up your cooking style in a single sentence…
Approachable baking with a local touch and an intriguing edge.
What’s the worst review you’ve ever had?
Google Review: “Ok. Cute place, ok. Might go back. Donuts fine, coffee fine, staff fine. Kind of expensive and kind of out of the way.”
What advice would you give someone starting out in the industry?
It’s pretty hard at the beginning, but I always tried to look at it like I was being paid to learn one of the most useful skills in the world. You will bring so much joy to people, both personally and professionally.
Which single item of kitchen equipment could you not live without?
My American brother-in-law bought me back a few perforated Kunz spoons from New York. They are invaluable if you’re a pickle person. Annoyingly you can’t get them in the UK.
What would you choose to eat for your last meal?
Prawn gyoza; chicken and chips with a side of Caesar salad; apple strudel.
À la carte or tasting menu?
À la carte.
What’s the best meal you’ve ever had in a restaurant?
Choza, a busy listening bar/restaurant in Mexico City. They specialise in Thai food cooked over fire. I love informal settings and eating with my hands, particularly deep-fried sea bass with sticky rice.
What’s your favourite fast food joint?
Bangers (Leonard Circus/ Deliveroo) for breakfast when I’m hungover in London (which is basically never now)
What’s the dish you wish you’d thought of?
Tarte tatin.
MasterChef or Great British Menu?
I’m not a big fan of competitive cooking shows apart from Come Dine With Me.
What’s the most overrated food?
Bagels or lemon tart
You’re restaurant dictator for a day – what would you ban?
People bringing external food/drink into cafés and then leaving their debris all over the place, especially dirty wet wipes wedged into cups.
Who would your dream dinner party guests be?
James Cameron, Maggie Smith and Stormzy.
What’s your earliest food memory?
My dad was gifted a night at a rural hotel through work when I was about six. That was my first time dipping incredible bread into olive oil and balsamic vinegar. I was completely blown away.
Twitter or Instagram?
Instagram.
What’s the closest you’ve ever come to death?
I was scuba diving in Western Bali about seven years ago and while we were at the bottom of the sea, there was an earthquake. The sand jumped above us, as though something had detonated deep beneath us. You see the sand move, the fish swim away, and hear the thunder-like sound of the plates moving. I was so terrified I used up all the oxygen in my tank and had to share with my guide. All I wanted to do was swim to the top to get air, but my lungs would have ruptured.
Where do you go when you want to let your hair down?
I live about a 12 minutes drive from Thorpeness Beach. I go there for a cold dip and a reset, any time of year.
What’s your tipple of choice?
A vodka martini, made by my wife.
What’s your favourite food and drink pairing?
A mortadella sandwich, a bag of salt and vinegar crisps and a michelada.
What do you consider to be your signature dish?
Honey and bacon cruller - the honey from Maple Farm is one of my favourite products. It pairs perfectly with crunchy bits of slowly cooked local streaky bacon. I’ve always loved a sweet/savoury contrast.