What was your first industry job?
Does the milkshake shop count? If it does, I put some decent shifts in at Knickerbocker Shakes. If not, Russell’s Patisserie.
If you weren’t in kitchens, what would you do?
I always say that my dream job after working in kitchens would be designing food and product development. For example, if I could work for someone like M&S and develop their Christmas range, I’d bloody love that.
What industry figure do you most admire, and why?
Growing up, I absolutely loved Jamie Oliver. I think he just made cooking seem so approachable. I’m also so thankful he got rid of Turkey Twizzlers at school because, genuinely, I used to hate school dinners on a Friday. Even just the smell of them would make me feel so unwell.
What’s your pet hate in the kitchen?
When chefs just use ingredients to be interesting. I went to a restaurant that just used way too much koji. Like I get it, you like fermentation and you want everyone to know it’s your ‘thing‘, but the pre-dinner drink I had was just not the one. I just think flavour should always come first; everyone has different palates. But if I’m going out for food, I at least want it to be delicious. I don’t want to be constantly challenged.
What’s the oddest thing a customer has said to you?
The oddest thing a customer has said to me has to be: “Where’s the chef? Has he gone home?” I’d only been cooking his food for the entire evening, I guess it was hard to believe a woman had cooked it all!
Sum up your cooking style in a single sentence…
Bold and delicious seasonal ingredients cooked over fire.
What’s the worst review you’ve ever had?
I don’t really read reviews. We had two angry vegans in once, which was annoying. They didn’t even eat at the restaurant, just annoyed that we couldn’t cater to them. Why would you write a review based on that? Anyone would think I’ve ever claimed to be a vegan chef!
What advice would you give someone starting out in the industry?
Be prepared, turn up willing to learn and ready to cook. If you’re turning up with no knives - am I meant to lend you mine? Also, no notebook and pen, how will you ever be consistent if you aren’t writing a recipe down?
Which single item of kitchen equipment could you not live without?
The single kitchen item I couldn’t live without. I was going to say my barbecue, but honestly, if I didn’t have spoons I don’t know how we would plate up or taste the food. Taste, taste, taste.
What would you choose to eat for your last meal?
Depends on what day it was, but let’s say it was a Sunday - I’d definitely have a Sunday roast. I love gravy and I love Yorkshire puddings. Sticky toffee pudding for dessert with cream, custard and ice cream. It’s so disgustingly rich, but I literally wouldn’t care about the calories if it’s my last meal, would I?
À la carte or tasting menu?
A la carte, I love to choose what I’m eating and just pick at a few different things. I get a bit too fidgety during a tasting menu. I just can’t concentrate for that long.
What’s the best meal you’ve ever had in a restaurant?
It’s got to be Moor Hall. The restaurant, the garden tour, it’s just breath taking. We arrived on such a beautiful day and just sat in the garden with snacks and champagne before dinner. I wasn’t even planning on staying; I just felt so relaxed there that I couldn’t be bothered going home, so we ended up staying over. Don’t get me started on the petit fours. When that trolley arrives, they are so annoyingly good. Makes me not want to do petit fours, they are that good. Mark Birchall’s cooking is faultless, and the team is unbelievable there.
What’s your favourite fast-food joint?
Does Nando’s count? Also, for dessert, McDonald’s apple pie and a plain McFlurry. The Christmas mince pie version they do is better than any dessert I’ve had in any Michelin restaurant.
What’s the dish you wish you’d thought of?
Sticky toffee pudding.
MasterChef or Great British Menu?
MasterChef feels more like they are trying to catch you out. Like the skills test, someone might just plate it slightly differently, and they get slated for it. Great British Menu I prefer, because a lot of the chefs are usually ones that you know or are into.
What’s the most overrated food?
Bubble tea, no thanks.
You’re a restaurant dictator for a day – what would you ban?
Those tiny drinks served with a massive ice cube. You remove the ice cube, and there’s hardly anything there.
Who would your dream dinner party guest be?
Lady Gaga.
What’s your earliest food memory?
‘Dinner breakfast’ at my nan’s house. It’s basically a fry up, all the younger kids would butter the bread and sit at the table waiting for it all to be ready.
TikTok or Instagram?
Instagram definitely, TikTok is a slippery slope, and you end up doom-scrolling for an hour.
What’s the closest you’ve ever come to death?
The closest I’ve ever come to death was when I was about 17, at one of my first house parties, and clearly couldn’t handle things. Took a tumble, fell down a hill and was concussed. Shattered my eye socket. Pretty close to death.
Where do you go when you want to let your hair down?
I drop the kids at nursery and get in my car, Ibiza anthems on full blast. Usually does the trick.
What’s your tipple of choice?
Adult Ribena at Passing Fancies.
What’s your favourite food and drink pairing?
I know you probably want something really interesting. But hear me out - a couple of slices of Warburtons toastie (the orange one) toasted just until it’s starting to go golden. Lurpak spread right up to the edge, I’m talking about it going slightly limp when you pick it up. With a fridge-cold glass of full fat milk.
What do you consider to be your signature dish?
Cured cod cooked in beef fat, goma dare and ponzu sauce, smoked bone oil, caramelised cauliflower, crispy bun on the side.