What was your first industry job?
Despite a lifelong love of food, I actually didn’t get into the industry until a lot later in life. I was cooking a lot and doing a deep dive into Mexican food at the time, which I still love. I ended up befriending and convincing the guys at Santo Remedio to allow me to come cook and sling tacos with them when they opened up their Tooley Street restaurant. The rest is history.
If you weren’t in kitchens, what would you do?
Probably teaching. It’s one of the most rewarding things in this job, so to take that outside of kitchens would be the next best thing.
What industry figure do you most admire, and why?
Jamie Oliver, Delia Smith and Michel Roux Jr, I was obsessed with when younger and I credit them for ‘training me up’. Otherwise, as cliche as it may sound, I admire everyone working in the industry. It’s a tough gig at all levels, so kudos to everyone who is making a success of it.
What’s your pet hate in the kitchen?
Torn labels. Start as you mean to go on and all that.
What’s the oddest thing a customer has said to you?
Egg doneness requests were always a minefield cooking brunch service, but asking for ‘well done eggs, but not hard’, still stumped me to this day.
Sum up your cooking style in a single sentence
Keep it seasonal, flavour first, have some fun with it!
What’s the worst review you’ve ever had?
‘Average at best’… I’ll take it.
What advice would you give someone starting out in the industry?
Listen and observe carefully. Prepare to work hard, dedicate time and patience to the craft and seek out opportunities to challenge yourself. Oh, and write shit down.
Which single item of kitchen equipment could you not live without?
Probably a spice grinder. Love using freshly toasted spices and this just dramatically speeds things up.
What would you choose to eat for your last meal?
Al pastor tacos. I can shovel away millions of these things, so it would keep me going a little while longer.
À la carte or tasting menu?
Tasting menu. À la carte absolutely has its place, but I really enjoy the discovery of a tasting menu. Always likely to be some ups and downs, but the experience usually lives with you a little longer.
What’s the best meal you’ve ever had in a restaurant?The Ledbury. Beautiful food, exceptional service and an experience which felt so personalised. I struggle to see it being bettered. No notes.
What’s your favourite fast food joint?
Fish and chips. I never tire of it. I lived pretty close to Brockley’s Rock for a while which was a blessing and a curse (on my waistline).
What’s the dish you wish you’d thought of?
The corn husk meringue dessert at Pujol (a famed Mexico City restaurant).
MasterChef or Great British Menu?
Great British Menu.
What’s the most overrated food?
Truffle and caviar. Sure they both bring a little something to the table, but at that price, we all know the real reason it’s being used.
You’re restaurant dictator for a day – what would you ban?Phones at the table. Let’s lock in and enjoy the company and experience. No need to document it.
Who would your dream dinner party guests be?
All my family and all my friends. If we could get the whole gang together in one place at the same time, it would be a minor miracle, but what a party!
What’s your earliest food memory?
My nan’s fruit cake. Started my love affair with cake. I think of it often and would love nothing more than to have it again.
Twitter or Instagram?
Instagram.
What’s the closest you’ve ever come to death?
Ruptured appendicitis, which led to onset of sepsis. Rough one, but survived to tell the tale.
Where do you go when you want to let your hair down?
I love to run. A scenic 10k followed by a good coffee and a pastry, love it.
What’s your tipple of choice?
Pale ale, or a Guinness.
What’s your favourite food and drink pairing?
Champagne and prawn cocktail crisps.
What do you consider to be your signature dish?
Lulu’s menu changes all the time, but if I had to pick a personal favourite, braised octopus, carrot and salsa macha.