What was your first industry job?
My first proper industry job was in a McMullen pub. It taught me a lot, both on the technicalities of hospitality, the flow of service, kitchen hygiene and essential skills. I loved it. I instantly got a taste for how wonderful and rewarding it can be.
If you weren’t in kitchens, what would you do?
I can’t imagine doing anything else. I did step away from the kitchens for a little while to focus on consultancy food and restaurant development, but came back to cheffing. If I wasn’t cooking, I think I’d still be in the industry in some way - it’s in my bones.
What industry figure do you most admire, and why?
Jamie Oliver. He’s worked so hard on education, and he’s responsive to what’s happening in wider culture. His programmes reflect what he wants to show his audience, and to help those at home, rather than an egotistical performance. We are working hard at Knepp to educate through every facet of the place, whether that’s our butchery and the rewilded meat we use, the land that surrounds us, and through our menus and wine list - it’s such an important part of what we do here.
What’s your pet hate in the kitchen?
People who don’t cook vegetable with due reverence. Often it’s an afterthought and so much flavour and texture is lost or compromised. We have so many incredible veg dishes at Knepp from our organic market garden - our leek and stracciatella dish is always mentioned in feedback from customers as a favourite.
What’s the oddest thing a customer has said to you?
We had a customer who was insisting there was plastic in their food… it was flaky sea salt.
Sum up your cooking style in a single sentence…
Simple, honest, seasonal food that is ingredient-led. We are led by the land here at Knepp, and what we serve both in terms of meat and fish is dictated by the cycles of the seasons.
What’s the worst review you’ve ever had?
We have been really fortunate with such wonderful feedback from our visitors. We did have one review saying the local garden centre did a better breakfast than us, but if that’s the worst we get, then we’ll take it!
What advice would you give someone starting out in the industry?
Don’t rush to hone your craft, things take time. Work to understand what matters to you - if that’s produce, working with local suppliers, quality of presentation - what do you stand for? Align yourself with a chef who supports you and is patient, and allows you the breathing space to make mistakes in a safe and non-judgemental environment.
Which single item of kitchen equipment could you not live without?
A pasta machine. I love making pasta, I find it really cathartic, and although hand-rolled pasta is delicious, a machine really helps with consistency when making filled pasta.
What would you choose to eat for your last meal?
Freshly baked challah bread and chicken matzo ball soup - or our duck three ways dish that we had on recently. Pink breast, confit and parfait served with baked rice. It’s definitely rich, but that doesn’t matter much at the gates of St Peter!
À la carte or tasting menu?
À la carte all the way - people should be able to choose what they want to eat. There’s a time and a place for tasting menus, sure, and I’ve had some incredible experiences but for the most part - ALC for me.
What’s the best meal you’ve ever had in a restaurant?
I’m fortunate to have eaten in some brilliant restaurants around the world. One dish that has indelibly stuck with me a dish called Neng’s Clay Oven Roasted Pork that I had in Chiang Mai. We were there with good friends, the meat was to die for but the salads and accompaniments are some of the best we had. It was perfect. So perfect in fact, that we went back three times. Washed it down with plenty of frosty Chang beer - heaven.
What’s your favourite fast-food joint?
Other Side Fried. They’re doing exceptional stuff with fried chicken - its consistently excellent and fairly priced
What’s the dish you wish you’d thought of?
Chicken, leek and mushroom pie. I wish I could remember trying it for the first time, it’s my favourite. I also love the leek dish I mentioned before, whoever thought to top silky leeks with staciachella, then top with buttery, crunchy crumbs. Such a beautiful mix of textures
MasterChef or Great British Menu?
MasterChef. I am obviously a little biased as I was on it, but I love watching it at home, both the amateur and professional versions. I find it really inspiring.
What’s the most overrated food?
Caviar is so overrated, I don’t get it, and can be very unethical. There are so many alternatives for fresh hits of salt.
You’re restaurant dictator for a day – what would you ban?
Chefs slinging dirty towels over their shoulders. It’s bad practice and unhygienic, and unnecessary. No one wants to see that.
Who would your dream dinner party guests be?
Eminem, my Uncle Ian, and my wonderful girlfriend Becy. Hopefully I’m not on kitchen duty so I can can lock in and get deep with Slim Shady
What’s your earliest food memory?
Friday night dinners at our house growing up. We always had good challah, chicken soup, and delicious traybakes. And for dessert, my Mum’s speciality, poached pears. I still use all these flavours and techniques in my cooking today, it makes me feel fondly around the food I’m serving, with a nod to my family in all I do.
TikTok or Instagram?
Instagram, although I try not to spend too much time on social media. I don’t think it’s good for us.
What’s the closest you’ve ever come to death?
I was travelling on the motorway and fell asleep after a double shift. I survived - my car did not.
Where do you go when you want to let your hair down?
I unwind by connecting with nature, whatever the season. In autumn you’ll find me foraging for mushrooms, and in the summer, nothing beats wild swimming in a beautiful, natural lake.
What’s your tipple of choice?
At the moment, it’s whiskey. I’m really getting into my pot stilled Irish whiskeys specifically, and learning lots about the processes of production.
What’s your favourite food and drink pairing?
I’m not too fussed on food and drink pairings as it’s so personal to each person, but I will say anything salty on fresh sourdough toast is a winner after a few beers.
What do you consider to be your signature dish?
I love creating good salads, and there’s a recent creation that I keep coming back to. It’s based on one of my childhood dishes called tzimmes, an Ashkenazi Jewish dish with carrots, prunes, cinnamon, and honey. My take on it is carrots cooked in orange and cinnamon with whipped tahini, earl grey soaked raisins and cashew nut dukkah. It’s complex, fresh, satisfying - everything that a proper salad should be.
What’s your guilty pleasure?
The amount of bread and butter that I can eat is impressive. When it comes to freshly baked bread, I am limitless. I could take down a whole challah, easy.