What was your first industry job?
The Dunadry Hotel, in my hometown of Antrim. I was a sandwich maker and melon slicer. I started the job when I was 14 and did it for a year. I still don’t like melon to this day.
If you weren’t in kitchens, what would you do?
I really don’t know. I think I’d still be in hospitality.
What industry figure do you most admire?
Pierre Koffmann. He is an absolute legend of a chef. Whenever you meet him, you come away inspired and always take something from even a short conversation.
What’s your pet hate in the kitchen?
People who aren’t prepared to teach and don’t have the patience to pass on their knowledge. As senior chefs, we need to teach the younger generation to keep the industry strong and passionate.
What’s the oddest thing a customer has said to you?
I don’t think I can repeat it.
Sum up your cooking style in a single sentence
Great ingredients, cooked well, that taste exactly as they should.
What advice would you give someone starting out in the industry?
Being a chef isn’t a quick game. Give yourself time and get yourself into a kitchen where there’s an incredible amount to learn. Be a sponge and don’t leave until you know it all. Then do it all again in your next place of work - just keep learning and watching.
Which single item of kitchen equipment could you not live without?
My Vitamix blender.
What would you choose to eat for your last meal?
Loads of canapés and nibbles to start, then braised lamb shank with mash and gravy, followed by steamed pudding and custard with vanilla ice cream on the side.
À la carte or tasting menu?
À la carte all day long.
What’s the best meal you’ve ever had in a restaurant?
Per Se in New York.
What’s your favourite fast food joint?
Shake Shack.
What’s the dish you wish you’d thought of?
Lemon tart.
MasterChef or Great British Menu?
Great British Menu.
What’s the most overrated food?
Dill. I can’t stand it.
You’re restaurant dictator for a day – what would you ban?
Restaurant staff having their phone in their pocket where you can see it, and long false nails.
Who would your dream dinner party guests be?
My wife, and our two friends, Bridget and Rich.
What’s your earliest food memory?
Chicken broth with a boiled potato in the middle, at home.
TikTok or Instagram?
Instagram.
What’s the closest you’ve ever come to death?
An espuma gun charger rolled onto an induction hob that was switched on. It exploded and the metal casing missed my face by millimetres.
Where do you go when you want to let your hair down?
A buzzy, lively pub.
What’s your tipple of choice?
A fruity cocktail.
What’s your favourite food and drink pairing?
I once had a spicy margarita with oysters by mistake and it was unreal.
What do you consider to be your signature dish?
The baked Alaska has definitely become one. We change the flavours to suit the seasons.