What was your first industry job?
The first day we opened Ria’s in Notting Hill – the definition of a baptism of fire.
If you weren’t in restaurants, what would you do?
My career previously was in product marketing, so probably that!
What’s your pet hate in the kitchen?
When the blue roll dispenser runs out – if you take the last bit, top it up!
What’s the oddest thing a customer has said to you?
“Can I have a pizza without cheese?”.
What’s the worst review you’ve ever had?
Someone called us gentrified yuppies once, which seemed strange given the type of restaurants we’re in between in Notting Hill.
What advice would you give someone starting out in the industry?
Know your numbers very well, and understand your customer fast.
Which single item of kitchen equipment could you not live without?
The fryer – it’s where the Mars Bar magic happens.
What would you choose to eat for your last meal?
Cereal, Nesquik specifically, or a fat bowl of porridge with all the toppings.
À la carte or tasting menu?
À la carte.
What’s the dish you wish you’d thought of?
The Elliot’s cheese puff – simply sensational.
You’re restaurant dictator for a day – what would you ban?
One-way reviews. Make them mutual like Uber – everyone gets a rating.
What’s your earliest food memory?
Probably not the first, but I have strong memories of coming home for my school lunches in primary school for beans on toast, with the toast cut into triangles around the plate so they don’t get soggy. That will forever be a comfort meal.
TikTok or Instagram?
Instagram – I’ve never had TikTok.
What’s the closest you’ve ever come to death?
I fainted in a local pub on my birthday a couple of years ago and spent the night in A&E. Turns out I have a dodgy heart and now have a tracker in there. The most devastating part was that I’d literally only had one sip of my pint.
Where do you go when you want to let your hair down?
I go wild swimming at the Ladies’ Pond on Hampstead Heath.
What’s your tipple of choice?
Negroni or a Guinness.
What do you consider to be your signature dish?
Ria’s classic pepperoni and hot honey.