What was your first industry job?
This one.
If you weren’t in kitchens, what would you do?
Probably be sat behind a desk somewhere, or digging up Anglo Saxon pottery in a field.
What industry figure do you most admire, and why?
Zan Kaufman from Bleecker Burger. It’s crazy how consistent her product is even though the business has expanded so much. Something to be admired there.
What’s your pet hate in the kitchen?
Adding random things to our recipes that don’t make any sense. And making sure any piece of new gear only lasts a few weeks…
What’s the oddest thing a customer has said to you?
“I’m celiac, but your normal dough will be fine.”
Sum up your cooking style in a single sentence…
Dough, sauce, cheese.
What’s the worst review you’ve ever had?
Usually if we get a bad review, it’ll be from the self-proclaimed hygiene police giving us bollocks about something they have no clue about. People don’t like the idea of serving slices. Shout out the Instagram glove police. We’ve only ever had 5 star EHO inspections, by the way.
What advice would you give someone starting out in the industry?
Be your authentic self and collaborate! It’s great having friends in the industry you can call upon when you’re in the shit.
Which single item of kitchen equipment could you not live without?
Dough mixer.
What would you choose to eat for your last meal?
For a starter I’d get a tuna crudo (or any kind of raw tuna dish), beef shin lasagne for main, and cheesecake for dessert. That answer could be different tomorrow.
À la carte or tasting menu?
À la carte.
What’s the best meal you’ve ever had in a restaurant?
Recent-ish meal that comes to mind would be Dorian. 50% off for hospitality was a nice (and very needed) touch.
What’s your favourite fast-food joint?
I’m in a bit of a Tortilla phase at the moment. Can’t get a train from Liverpool Street without smashing a burrito.
What’s the dish you wish you’d thought of?
Margherita Pizza.
What’s the most overrated food?
Truffle Oil.
You’re restaurant dictator for a day – what would you ban?
Pre-grated parmesan.
What’s your earliest food memory?
Tuna pasta bake. Or carbonara with cream.
TikTok or Instagram?
Instagram all day. Although we have just started a TikTok.
What’s the closest you’ve ever come to death?
My lungs collapsed on the day I was born, spent a little bit of time in intensive care, can’t really remember much of that, though.
Where do you go when you want to let your hair down?
The Sun Tavern, our new local, then walk past Satan’s Whiskers, quick pint at The Hare, and finish at Rasputin’s.
What’s your tipple of choice?
Pint of Guinness, a glass of wine, and a whiskey sour - in that order.
What’s your favourite food and drink pairing?
Full English and a can of coke, on a hangover.
What do you consider to be your signature dish?
Our vodka sauce has become a bit of a signature. Or our last pizza that won the national pizza of the year award - tomato sauce, mozzarella, fennel sausage, caramelised onions, stracciatella, red chillies, basil and parmesan.