What was your first industry job?
KP at a staff canteen in a warehouse. I was 14 and it was a summer job.
If you weren’t in kitchens, what would you do?
No idea. I’ve wanted to cook for as long as I can remember and hospitality is in my blood. I’d probably sign on – it seems like a good deal these days!
Which industry figure do you most admire?
There are too many. I love Adam Byatt’s success story – he’s now a real powerhouse in our industry. There’s also Brett Graham and his journey to three Michelin stars at The Ledbury. In the early days, he would personally buy the restaurant’s vegetables from the markets at stupid o’clock. Michel Roux Jr also taught me a lot when I was a teenager working in his kitchen, particularly about respecting ingredients.
What’s your pet hate in the kitchen?
The list is long, but a few include dirty plates, unseasoned food, messy sections and lateness.
What’s the oddest thing a customer has said to you?
It wasn’t something they said, but I once saw a customer try to eat the rock salt we use to present our scallop shells.
Sum up your cooking style in a single sentence
Classical, but not in a boring or stuffy sense – when it’s done well, it’s class.
What’s the worst review you’ve ever had?
Andy Hayler reviewed me during my first head chef role at The Glasshouse and marked me down for a gritty mussel. I’ll always remember that.
What advice would you give someone starting out in the industry?
Get to work on time, be polite, respect your colleagues and learn as much as you can. Be a sponge and soak up all that information.
Which single item of kitchen equipment could you not live without?
My knife.
What would you choose to eat for your last meal?
I’ve always said a big-arsed British fry-up, so I’ll stick with that.
À la carte or tasting menu?
À la carte every day of the week and twice on Sunday.
What’s the best meal you’ve ever had in a restaurant?
Hedone in Chiswick in 2017. It’s now closed, but I remember it clearly because it served the best sourdough in the UK, in my humble opinion, and every course was a nine or 9.5 out of 10. That’s rare, I can tell you.
What’s your favourite fast-food joint?
I don’t have one because I try to avoid fast food.
What’s the dish you wish you’d thought of?
Cœur d’artichaut Lucullus at Le Gavroche. Imagine a globe artichoke base stuffed with chopped truffle and a golden nugget of foie gras in the middle, encased in chicken mousse and more truffle so it looks like a Dalmatian. It’s then steamed and served with truffle jus.
MasterChef or Great British Menu?
Great British Menu.
What’s the most overrated food?
White pizza bases. Pizza is just wrong without tomato.
You’re restaurant dictator for a day – what would you ban?
Children.
What’s your earliest food memory?
My dad used to hang homemade salami from the washing line when I was a kid, so probably that.
TikTok or Instagram?
What’s TikTok?
What’s the closest you’ve ever come to death?
I loved derelict houses as a kid, and my mates and I used to explore – and smash up – a “haunted mansion” in Chelmsford. One day we made it onto the roof and used some thin wooden beams to climb further up. One broke beneath my foot and I slid about 12ft before grabbing hold of the metal gutter. If it hadn’t held, I would have been brown bread.
Where do you go when you want to let your hair down?
I’ve just moved to Henfield and love spending time there. There are amazing walks across the Downs, and mushroom season is nearly here, so I’ll soon be spending plenty of time in the forest.
What’s your tipple of choice?
Lager of any variety.
What’s your favourite food and drink pairing?
Fanta and burger night!
What do you consider to be your signature dish?
I’ve been a head chef for more than 15 years, so there are lots of dishes I’m proud of. However, Matthieu at Noizé always said it was my pigeon and foie gras wellington with truffle pommes purée, so let’s go with that.