What was your first industry job?
Working at Truffles of Southsea while studying in Portsmouth. I went in for a job… and never really left kitchens after that.
If you weren’t in kitchens, what would you do?
Playing saxophone in a band. That’s my second love.
What industry figure do you most admire, and why?
Michel Roux Jr – a proper craftsman who respects ingredients, tradition and the people in the kitchen.
What’s your pet hate in the kitchen?
Laziness. There’s no hiding place in a kitchen.
What’s the oddest thing a customer has said to you?
Someone once sent a steak back because it tasted “too beefy”.
Sum up your cooking style in a single sentence
Big flavour, great produce, and a bit of fire involved whenever possible.
What’s the worst review you’ve ever had?
Someone once said my food was “too honest”. I still don’t know if that was meant as an insult.
What advice would you give someone starting out in the industry?
Work hard, keep your mouth shut, learn every station you can and stay curious.
Which single item of kitchen equipment could you not live without?
A proper, heavy stainless steel pan. Mine’s been going since 2004.
What would you choose to eat for your last meal?
Ribeye on the bone, beef-fat chips, a sharp green salad and a very good bottle of Bordeaux.
À la carte or tasting menu?
À la carte. I like being in charge of my own dinner.
What’s the best meal you’ve ever had in a restaurant?
Mugaritz in San Sebastián. My favourite restaurant in the world – every visit has been unforgettable.
What’s your favourite fast food joint?
German Doner Kebab. I’ve always loved a good kebab.
What’s the dish you wish you’d thought of?
Beef Wellington. Absolute theatre and still one of the best dishes ever created.
MasterChef or Great British Menu?
MasterChef.