What was your first industry job?
Working for Compass at Computer Associates’ headquarters in Datchet, near Windsor. I cooked food to order for the directors. We had fish and butchery counters where they could choose their fish or cut of meat. I cut myself on my first day and had to go to hospital.
If you weren’t in kitchens, what would you do?
Probably something in football or design. I love the creativity, teamwork and passion of football, but also the methodical, structured nature of design.
What industry figure do you most admire, and why?
Marco Pierre White. Not just for his cooking, but for his attitude, confidence and the way he changed how chefs were viewed in Britain.
What’s your pet hate in the kitchen?
Chefs rushing into jobs without thinking them through. Get your mise en place list nailed and productivity increases massively.
What’s the oddest thing a customer has said to you?
Someone asked for mayonnaise with a tasting menu.
Sum up your cooking style in a single sentence
Ingredient-led British cooking built around two or three key ingredients, with comfort and nostalgia at its heart.
What’s the worst review you’ve ever had?
Someone once said they’d had the “worst meatballs and cheese” at Etch.
What advice would you give someone starting out in the industry?
Work hard, stay humble, listen more than you speak and don’t expect success overnight.
Which single item of kitchen equipment could you not live without?
My Thermomix.
What would you choose to eat for your last meal?
Lobster Thermidor with French fries. I love puddings too, so I’d have a baked Alaska to follow.
À la carte or tasting menu?
Tasting menu. It gives you the chance to tell a story through the meal.
What’s the best meal you’ve ever had in a restaurant?
Alchemilla. I was lucky enough to go for a Nyetimber pairing dinner and everything was faultless.
What’s your favourite fast food joint?
McDonald’s. I’m fascinated by its consistency and price point.
What’s the dish you wish you’d thought of?
The sandwich. So simple, but so good.
MasterChef or Great British Menu?
MasterChef: The Professionals. But I’d love the opportunity to go on Great British Menu.
What’s the most overrated food?
Gold leaf. It’s not for me.
You’re restaurant dictator for a day. What would you ban?
Food preferences — not to be confused with allergies. I hate overly fussy people. Sometimes you just need to try something new.
Who would your dream dinner party guests be?
Gino D’Acampo, Gordon Ramsay and Fred Sirieix. I love the humour and chemistry they have together.
What’s your earliest food memory?
Jam sandwiches. I loved them until I ate too many. Less is more sometimes.
TikTok or Instagram?
Instagram.
What’s the closest you’ve ever come to death?
I was overtaking a lorry and didn’t realise it was turning right. I swerved and spun the car. Afterwards, I sat for a couple of minutes trying to take in that I was unhurt and the car was undamaged.
Where do you go when you want to let your hair down?
I’ve been enjoying golf recently.
What’s your tipple of choice?
A good Negroni.
What’s your favourite food and drink pairing?
Nothing too crazy, but I do love a glass of Bacchus with cheese and onion Pringles.
What do you consider to be your signature dish?
The Marmite bread with seaweed butter at Etch. It sums up what we do: British ingredients, big flavour and a bit of fun.