What was your first industry job?
I started working at The Falcon Hotel in Uppingham. I walked in with my CV and applied to be a commis chef… but when I rocked up for my first shift they chucked me straight on the KP section.
If you weren’t in the kitchen, what would you do?
Probably something arty. I used to love painting and drawing when I was a kid.
What industry figure do you most admire, and why?
Jamie Oliver is up there because he made cooking fun and has also contributed to the long-term health of the country as a whole through his campaigns.
What’s your pet hate in the kitchen?
A toss-up between people using dirty oven cloths or the oven timer being left to go off for ages.
Sum up your cooking style in a single sentence
Ingredient-led, ever-changing, last minute.
What’s the worst review you’ve ever had?
Super fun question, guys - I love reliving mild traumas. I suppose a lot of the time cooking and dishes are subjective, so the feedback that really sucks is when you believe in a dish, have worked hard at building it, and then a guest just doesn’t get it or like it in the way you do. So you have to go back to the drawing board.
What advice would you give someone starting out in the industry?
You get out of it what you put into it. It really is as simple as that.
Which single item of kitchen equipment could you not live without?
I guess a knife is pretty necessary to get anything done, no?
What would you choose to eat for your last meal?
Morbid. Probably just go old-school rustic Italian — lemony tagliarini, grilled branzino, some summer tomatoes and basil. Then a Flake 99 for dessert, because I’m classy.
À la carte or tasting menu?
It depends on the setting, but my preference is à la carte. I like having a choice.
What’s the best meal you’ve ever had in a restaurant?
I’m super lucky — I recently went to The Ledbury and the experience as a whole was amazing. The service and food were next level. I thought a three-Michelin-star restaurant would be a little stiff, but it was the total opposite and we had a great time. Shout-out to Spring restaurant too — I had a great meal there a while back and it must be one of the most beautiful dining rooms in London.
What’s your favourite fast food joint?
I’m going through a sushi phase — does Itsu count?
What’s the dish you wish you’d thought of?
My previous head chef, Greg Wellman, used to do a set almond custard with poached cherries and cocoa nib bricilet. So good.
MasterChef or Great British Menu?
They both have their place. I’ve watched them both since I was little.
What’s the most overrated food?
Caviar.
You’re restaurant dictator for a day — what would you ban?
QR codes. Truffle oil. Misery.
Who would your dream dinner party guests be?
My buddies. And Amy Winehouse can come too.
What’s your earliest food memory?
Making a packaged box mix of Tom and Jerry cupcakes, weirdly.
Twitter or Instagram?
Instagram.
What’s the closest you’ve ever come to death?
I’ve had a couple of close shaves on my motorbike, but don’t tell anyone.
Where do you go when you want to let your hair down?
Not a concept I’m familiar with. I’m basically 80.
What’s your tipple of choice?
T-total. So it’s an Americano with a dash of milk. Or, if I’m feeling snazzy, we’ll go for a grapefruit soda.
What’s your favourite food and drink pairing?
One I partake in every day — coffee and banana bread.
What do you consider to be your signature dish?
Probably the cured steelhead trout, yuzu dressing, avocado and crispy black rice.