What was your first industry job?
I worked for my best friend’s mum at the Cross Keys Inn in Goodrich, Herefordshire.
If you weren’t in kitchens, what would you do?
I’d want to be a rally driver.
What industry figure do you most admire?
Adam Byatt. He’s a chef’s chef: he cooks honestly and properly and wants to do right by his team and his people. He creates restaurants where people can have a good time – no fuss, no theatrics, just good, honest hospitality.
What’s your pet hate in the kitchen?
Whistling.
What’s the oddest thing a customer has said to you?
“Can I order a drink, please?”
Sum up your cooking style in a single sentence.
Simple, ingredient-led and technique-driven.
What’s the worst review you’ve ever had?
I once made a roast dinner for my whole family and my sister refused to eat it.
What advice would you give someone starting out in the industry?
Keep your head down, be open to learning and show up early.
Which single item of kitchen equipment could you not live without?
A spoon.
What would you choose to eat for your last meal?
The pâté en croûte at Maison François.
À la carte or tasting menu?
À la carte.
What’s the best meal you’ve ever had in a restaurant?
Perilla in Newington Green.
What’s your favourite fast-food joint?
McDonald’s.
What’s the dish you wish you’d thought of?
Ben Marks’ mutton and leek Scotch egg with mint sauce.
MasterChef or Great British Menu?
Great British Menu.
What’s the most overrated food?
Lobster.
You’re a restaurant dictator for a day – what would you ban?
Truffle oil.
Who would your dream dinner-party guests be?
Anthony Bourdain, Brian Turner and my fiancée, Faye.
What’s your earliest food memory?
My grandad’s Sunday roast – roast beef, overcooked every time.
TikTok or Instagram?
Instagram.
What’s the closest you’ve ever come to death?
Riding a Lime bike through the streets of London.
Where do you go when you want to let your hair down?
The pub.
What’s your tipple of choice?
Guinness.
What’s your favourite food and drink pairing?
The mezcal pairing at KOL. There was one dish with fried insects of some kind. Strangely, it worked.
What do you consider to be your signature dish?
Pâté en croûte – or pâté en ‘Crote’, as I like to say!