What was your first industry job?
Peeling bags and bags of potatoes for a hotel in my hometown in Cornwall.
If you weren’t in kitchens, what would you do?
I’d likely be working with my hands still — maybe architecture. I enjoy the precision and creativity involved.
What industry figure do you most admire, and why?
René Redzepi. He changed the way we think about food and terroir. He continues to keep evolving and has a talent to nurture great talent.
What’s your pet hate in the kitchen?
Being untidy and disorganised. There’s no reason for it and it doesn’t benefit anyone.
Sum up your cooking style in a single sentence…
Ingredient-driven, hyper-seasonal, and rooted deeply in classic technique with a modern twist
What advice would you give someone starting out in the industry?
Work hard, stay curious, and never lose respect for the ingredients.
Which single item of kitchen equipment could you not live without?
A BBQ of some kind. There’s something primal and poetic about cooking over fire. The way it enhances all ingredients when used correctly and the patience involved to truly master it.
What would you choose to eat for your last meal?
A Cornish pasty. Simple, comforting, and full of memories for me.
À la carte or tasting menu?
Tasting menu. It allows you to take the guest on a complete journey and give them something they would have never chosen themselves, which normally ends up being their favourite dish.
What’s the best meal you’ve ever had in a restaurant?
It was in a very small restaurant in Rome that we just walked in to with no booking. The service was impeccable and they served the best tiramisu I have ever had.
What’s your favourite fast food joint?
Gasoline Grill in Copenhagen. Tasty burgers using real ingredients. No fake plastic cheeses at this place.
MasterChef or Great British Menu?
To be honest I like both for different reasons. But if I had to choose it would be Great British Menu. It’s more aligned with what we do and showcases a broader range of talent.
What’s the most overrated food?
Gold leaf. Completely pointless.
Who would your dream dinner party guests be?
I’m a huge F1 fan so the whole F1 grid would be cool - well maybe not all of them, but most.
What’s your earliest food memory?
Helping my mum peel potatoes in the kitchen on Christmas Day.
TikTok or Instagram?
Instagram. It’s more my era without the strange dances.
What’s the closest you’ve ever come to death?
I’ve had a couple car crashes that could’ve ended in much worse endings.
Where do you go when you want to let your hair down?
When the weathers good, you can’t beat a beer garden with a good crisp cold pint.
What’s your tipple of choice?
A well-made negroni.
What’s your favourite food and drink pairing ?
Shaved frozen blue cheese with black onion, paired with an apple iced wine from Ireland.
What do you consider to be your signature dish?
Aerated purple potato filled with black garlic and served with pickled scraps and an aged goats cheese foam, or giga oysters gently poached in koji butter with barrel aged apple balsamic vinegar.