What was your first industry job?
Working in an Italian-American deli in New York when I was 16. After that, I took a bit of a detour and studied music for a couple of years, but when I was in London I ended up working in a pub, which eventually led to some kitchen shifts. One flatmate’s boyfriend was a chef, and we started chatting and cooking for the people in the apartment - and that’s where it really started.
If you weren’t in kitchens, what would you do?
For a long time I wanted to be a writer, but I’ve given up on that dream since I’ve had my son. I just don’t have the time anymore - I barely find time to read. Plus, in hindsight, I don’t think I was any good, really.
What industry figure do you most admire?
Peter Tempelhoff (the high-profile South African chef). When working alongside him, I admired his approach and always wished I could cook as well as he does. His understanding of ingredients and calm approach is mind-blowing - it seems effortless for him. He has so many establishments under his care and control, I just don’t know how he does it.
What’s your pet hate in the kitchen?
A tea towel over the shoulder, someone leaving a sink dirty, torn cling film left out, someone dropping something on the floor and not cleaning it, pretentiousness or rudeness, stock not being rotated, taking shortcuts and not doing the job properly. There are quite a few things.
What’s the oddest thing a customer has said to you?
I do find it very odd when someone claims to be lactose intolerant, for example, but then when it comes to dessert they are fine with ice cream as it is - no need for amendments.
Sum up your cooking style in a single sentence
Flavourful and simple; flavour is the most important part.
What’s the worst review you’ve ever had?
Can’t really remember. There have been a few terrible ones, but I try not to focus on them - take note if there is anything to learn from them, and move on.
What advice would you give someone starting out in the industry?
Ask questions if you aren’t sure, listen and follow instructions, don’t get ahead of yourself, enjoy the process - it will be worth it. Learn as much as you can and stay humble.
Which single item of kitchen equipment could you not live without?
My phone has a lot of my recipes on it. I use it to call suppliers, check weights and ratios, communicate with my team, and sometimes get inspiration from watching videos. But heaven forbid we run out of blue roll.
What would you choose to eat for your last meal?
A selection of fresh sushi and sashimi to start, spicy buttermilk fried chicken with coleslaw for a main course, and sea salt caramel ice cream in a waffle cone with melted dark chocolate from The Milking Parlour in Kirkby Lonsdale for dessert.
À la carte or tasting menu?
I usually prefer à la carte, but there are times when trusting the chef and letting them do their thing can end up being quite memorable.
What’s the best meal you’ve ever had in a restaurant?The Ledbury in London or Eleven Madison Park.
What’s your favourite fast food joint?
Five Guys or Rudie’s Pizza.
What’s the dish you wish you’d thought of?
At The Ledbury there was an aerated white chocolate dish with a slice of cake that made it look entirely like a slice of cake — it was very surprising and perfect. And at The Square, there was a broth with a foie gras club sandwich on the side. It was amazing — simple but luxurious.
MasterChef or Great British Menu?
Great British Menu.
What’s the most overrated food?
The full English breakfast.
You’re restaurant dictator for a day — what would you ban?
Rude guests. If anyone is rude to the staff, they’d be asked to leave. Although we’ve been quite lucky at Linthwaite House - we get few complaints and people generally seem happy. It’s an amazing space with amazing grounds, and people tend to be quite relaxed and happy when they are here.
Who would your dream dinner party guests be?
Forest Whitaker, Dave Matthews, Snoop Dogg and Shane Gillis - that would be some interesting conversation.
What’s your earliest food memory?
Every year, a week or so before Christmas, the family on my dad’s side would all get together at his aunt’s house. All the mums and grandmothers would spend the day in the kitchen making different kinds of biscuits, and the men would be outside braaing (barbecuing). We would spend the whole day together as a family, and by the end of it each household would go home with tins and Tupperware full of biscuits to carry us through the festive period.
TikTok or Instagram?
Instagram. I’ve never had a TikTok account.
What’s the closest you’ve ever come to death?
I fell off the back of a moving pick-up truck once in my 20s. I don’t remember too much — just waking up in my room with a massive headache and a whole day missing, with a concussion. My dad was fuming. We still don’t really talk about it.
Where do you go when you want to let your hair down?
My partner and I always enjoy a nice hike up the fells if we get a child-free day together. We do drag our son along most of the time, and to be fair he can do quite a long walk. Going up Loughrigg Fell is one of my favourites — somewhere by Grasmere or Ambleside - up a hill and a pint in the pub to finish as a reward.
What’s your tipple of choice?
Beer, wine and whisky - not all at once, though. A creamy pint of Guinness is always good, and I also really like Inedit. Having spent a lot of time in the South African winelands, my palate leans towards New World wines — fruitier and livelier than more subtle wines.
What’s your favourite food and drink pairing?
A cold beer with barbecued crocodile tail is quite nice - sounds mental, but it is a good combo. I’m not a barbarian, I swear.
What do you consider to be your signature dish?
I’ve never been a fan of signature dishes - they’re a handbrake. Sticking to something discourages creativity. Plus I don’t think I’ve created a dish that’s good enough to be classed as a signature - maybe one day.