What was your first industry job?
I started with an apprenticeship at a catering company aged 16 instead of going to college.
If you weren’t in kitchens, what would you do?
I’d likely be a butcher or a park ranger.
What industry figure do you most admire, and why?
Chef Weerawat Num Triyasenawat of Samuay & Sons in Udon Thani, north-east Thailand. I had the pleasure of working with him and was blown away by his dedication to expanding people’s understanding of Isaan food, challenging the norms of Thai cuisine while preserving its historical roots, and his curiosity about modernist techniques.
What’s your pet hate in the kitchen?
I can’t stand music or radio during service. It also frustrates me when ingredients aren’t stored in the smallest suitable container.
What’s the oddest thing a customer has said to you?
A customer once complained that raw beef laab was “too rare.”
Sum up your cooking style in a single sentence
Social dining food with powerful flavours, using traditional techniques and local, often under-utilised ingredients. The dishes are designed to challenge expectations while still offering comfort.
What’s the worst review you’ve ever had?
“Maybe the chef should spend less time on his hair and more time cooking the dishes.” That one stung.
What advice would you give someone starting out in the industry?
Learn everything you can and work every section until it feels second nature. Travel, work in new kitchens, communicate well and own your mistakes. Keep your workspace clean — constantly — and always bring your own Sharpies.
Which single item of kitchen equipment could you not live without?
My Microplane grater.
What would you choose to eat for your last meal?
A really good BLT.
À la carte or tasting menu?
À la carte, but for sharing.
What’s the best meal you’ve ever had in a restaurant?
At Gaa in Bangkok.
What’s your favourite fast food joint?
Domino’s.
What’s the dish you wish you’d thought of?
Andy Ricker’s Pok Pok wings.
MasterChef or Great British Menu?
MasterChef: The Professionals.
What’s the most overrated food?
Lobster.
You’re a restaurant dictator for a day – what would you ban?
Drunken hen and stag parties.
Who would your dream dinner party guests be?
Bill Buford, George Carlin, Anthony Bourdain and Mishka Shubaly.
What’s your earliest food memory?
Hot crumpets with loads of butter on a cold day after cross-country running.
Twitter or Instagram?
Instagram — it’s much better for food imagery.
What’s the closest you’ve ever come to death?
I crashed a car when I was about six; it could have ended very badly.
Where do you go when you want to let your hair down?
The Sussex Downs, or anywhere I can be outside in nature.
What’s your tipple of choice?
Guinness or dessert wine — or a tin of Tyskie if we’re out past closing.
What’s your favourite food and drink pairing?
An ice-cold Leo and grilled fatty pork.
What do you consider to be your signature dish?
It’s not on the menu at the moment, but I love making porchetta, so it always makes a comeback.