What was your first industry job?
Glass collector and sometimes KP in a Wetherspoons.
If you weren’t in kitchens, what would you do?
Probably working behind the bar!
What industry figure do you most admire, and why?
Fergus Henderson. He epitomises just making food you want to eat without over complicating it. All roads lead back to St Johns.
What’s your pet hate in the kitchen?
Not following recipes, and if I can have a second – people breaking equipment through carelessness.
What’s the oddest thing a customer has said to you?
“This is not a bavette, I want a veggie burger instead.” It obviously was bavette, and they were mad.
Sum up your cooking style in a single sentence…
Simple, comforting and not afraid of butter.
What’s the worst review you’ve ever had?
Thankfully not had many, but being told my gravy was ‘Evian like’ was probably up there.
What advice would you give someone starting out in the industry?
Always be ready to learn. Be humble, you don’t know everything, and you never will.
Which single item of kitchen equipment could you not live without?
Filleting knife.
What would you choose to eat for your last meal?
Fish and chips.
À la carte or tasting menu?
À la carte.
What’s the best meal you’ve ever had in a restaurant?
Le Gavroche.
What’s your favourite fast food joint?
McDonald’s.
What’s the dish you wish you’d thought of?
Triple cooked chips.
MasterChef or Great British Menu?
Great British Menu.
What’s the most overrated food?
Courgette flower.
You’re restaurant dictator for a day – what would you ban?
Plates coming out ‘when they’re ready’.
Who would your dream dinner party guests be?
My Dad.
What’s your earliest food memory?
Sneaking into the kitchen and eating all the topping of an apple crumble while it was left on the side cooling.
X or Instagram?
I deleted X, so Instagram.
What’s the closest you’ve ever come to death?
I crashed a Morgan three-wheeler at Goodwood racetrack, lacerated my liver, broke three ribs, and still have problems with my back. But I didn’t die!
Where do you go when you want to let your hair down?
The French House.
What’s your tipple of choice?
White wine.
What’s your favourite food and drink pairing?
Scampi fries and cold lager
What do you consider to be your signature dish?
It’s probably two that are linked - pickled Shetland mussels, which are a by-product to make the sauce for the actual signature dish, lemon sole with tarragon sauce and dill oil.