What was your first industry job?
Kitchen porter at The Corner Café in Hull when I was about 14.
If you weren’t in kitchens, what would you do?
I used to play in a band so I guess I’d be a rock n roll star!
What industry figure do you most admire, and why?
Michael Wignall. Quietly brilliant. He’s not chasing cameras — he’s just in the kitchen, grafting. Super technical, bold, and completely true to himself. No fuss, just class.
What’s your pet hate in the kitchen?
When people cut corners or can’t be bothered to do things properly — it shows. I’ve got time for hard work, not half-jobs.
What’s the oddest thing a customer has said to you?
One guy ate his meal, and said it was “too full of umami.” He then went to his car to get a packet of pork scratchings as he said he was still hungry.
Sum up your cooking style in a single sentence…
Classic foundations with a clean, modern twist — flavour first, always.
What’s the worst review you’ve ever had?
One guest brought his own cake in for his partner’s birthday (he insisted that was what he wanted even though we’d offered to make the cake ourselves) and when we served it to them he took to TripAdvisor to say he didn’t like it.
What advice would you give someone starting out in the industry?
Be patient. Don’t chase the next step too quickly — master the basics, take your time, and the rewards will come. Fast-forwarding rarely lasts.
Which single item of kitchen equipment could you not live without?
My TOG cook’s knife. Had it since the beginning — never let me down. We’re not big on gadgets here, so that blade does the heavy lifting.
What would you choose to eat for your last meal?
A massive cheeseboard and a big bottle of red. Vacherin Mont d’Or, something oozy like gorgonzola, and a fabulous sourdough.
À la carte or tasting menu?
Tasting menu.
What’s the best meal you’ve ever had in a restaurant?
Hof van Cleve in Belgium, just before Peter Goossens stepped away. It was a bucket list moment and it absolutely delivered.
What’s your favourite fast food joint?
Burger King — I’ve got a soft spot for a Whopper.
What’s the dish you wish you’d thought of?
Andrew Fairlie’s smoked lobster. It’s absolute genius — a perfect balance of flavour, luxury and technique.
MasterChef or Great British Menu?
Great British Menu.
What’s the most overrated food?
Quinoa. Never understood the hype.
You’re restaurant dictator for a day – what would you ban?
Mobile phones in the kitchen when they’re used as timers. That alarm sound drives me up the wall.
Who would your dream dinner party guests be?
Liam Gallagher, Gordon Ramsay, and Gazza. That would be quite the party I should think and they are all total heroes of mine.
What’s your earliest food memory?
Baking with my mum when I was about 4 or 5. My grandparents had a health food shop chain, so we’d spend weekends at theirs, covered in flour, making cakes. Pure joy.
Twitter or Instagram?
Instagram.
What’s the closest you’ve ever come to death?
When I was just a teenager, I was kayaking with some friends. A boat crashed into me and I capsized. It felt like forever until I could breathe again, I really thought I was done for.
Where do you go when you want to let your hair down?
Glastonbury — I live for live music. Either that or a day at the races, Cheltenham or the Grand National. The races especially are key in my social calendar and I always make sure I’ve got the time off to go.
What’s your tipple of choice?
Guinness. Smooth, rich, perfect pint.
What’s your favourite food and drink pairing (the more obscure, the better)?
Stilton and Stella. Sounds odd, but trust me — it makes the lager taste weirdly sweet and smooth. It works.
What do you consider to be your signature plate?
My cod dish. It’s lightly steamed, topped with cured ham fat, served with coastal herbs, caviar, and a wild horseradish sauce split with dill oil. It’s been on and off the menu for years, but I never change it much — it just feels like me on a plate.