What was your first industry job?
My first industry job was as a kitchen porter and trainee chef at the Riverside Hotel in Chester.
If you weren’t in kitchens, what would you do?
If I hadn’t been working in kitchens, I would have become a Royal Marine. I really admire their values and spirit, and I try to instil those same qualities in my kitchen every day – aiming for excellence, integrity, self-discipline, courage, determination, unselfishness and cheerfulness.
What industry figure do you most admire, and why?
Marco Pierre White.
What’s your pet hate in the kitchen?
A lack of respect. I like the kitchen to be structured, disciplined and respectful. Everyone has their roles and responsibilities, and no one is above anyone else.
What’s the oddest thing a customer has said to you?
A customer once said: “I’m severely gluten-free, but a small amount on the dish won’t be a problem.”
Sum up your cooking style in a single sentence
Contemporary cooking, presented in a clean and unpretentious way, using only the freshest ingredients.
What advice would you give someone starting out in the industry?
Listen to your mentors, absorb as much information as you can and don’t be afraid to experiment. Making mistakes with flavours and techniques is part of learning what works. Apply those lessons, stay focused and be willing to put in the hard work as you develop your craft.
Which single item of kitchen equipment could you not live without?
A fish spatula. It’s incredibly versatile and useful for far more than just cooking fish.
What would you choose to eat for your last meal?
Côte de boeuf cooked on an open fire, followed by an epic cheese board.
À la carte or tasting menu?
À la carte.
What’s the best meal you’ve ever had in a restaurant?
Dinner by Heston Blumenthal at Mandarin Oriental Hyde Park. The quality and execution were exceptional.
What’s your favourite fast-food joint?
Kings Road Kebab Shop in Fulham.
What’s the dish you wish you’d thought of?
A Sunday roast – an absolute classic, especially when done well in front of a roaring log fire with a glass of Rioja Reserva.
MasterChef or Great British Menu?
Definitely Great British Menu.
What’s the most overrated food?
I’m not a huge fan of truffle. While it’s traditionally seen as a luxurious ingredient – and still can be – it’s now commonly used, often not in the most appropriate way.
You’re a restaurant dictator for a day – what would you ban?
Pea shoots and violas. They’re very overused.
Who would your dream dinner party guests be?
Jürgen Klopp, former Liverpool manager; Nirmal Purja, Nepalese mountaineer and former British Gurkha and SBS soldier; Pete Tong, DJ and Ibiza legend; and Mike Tyson, former heavyweight champion. What a combination!
What’s your earliest food memory?
Saturdays with Grandad George and his full English breakfast, made extra special with fried savoury duck. I’ve never liked eggs, so I’d always skip those, but the rest of the plate was unforgettable.
TikTok or Instagram?
Instagram.
What’s the closest you’ve ever come to death?
Slipping during a scramble on Tryfan in Snowdonia. I took a heavy fall on the descent, then a storm rolled in with zero visibility – seriously heavy duty.
Where do you go when you want to let your hair down?
Albert’s Schloss in Manchester or Dalt Vila in Ibiza.
What’s your tipple of choice?
A German pilsner, particularly Spaten from Munich.
What’s your favourite food and drink pairing?
A shot of Hierbas – an Ibizan aniseed-flavoured liqueur – with dark chocolate.
What do you consider to be your signature dish?
A whole Sutton Hoo chicken, marinated with lemon and chilli honey from our bees, garden herbs and jalapeño, then slow-cooked in an egg miso butter and rosemary baste.