What was your first industry job?
At 13, I started out at my uncle’s butchers in Beltinge, Kent. Every Saturday, I would deep-clean all the fridges, then he would let me make a variety of sausages and prep whole chickens.
If you weren’t in kitchens, what would you do?
Most definitely a Premier League footballer. Cooking just pips it, though.
What industry figure do you most admire, and why?
Gary Rhodes. He led the change in the perception of British food, bringing British cooking into Michelin-level kitchens and giving it the respect it deserved. I believe British food has an unjust reputation for being poor, and Gary played a huge part in changing that.
What’s your pet hate in the kitchen?
All the East London trendy chefs using pastry cards to pick anything up off a chopping board.
Sum up your cooking style in a single sentence…
Modern British, ingredient-led, technically precise, but ultimately built around flavour and practicality.
What’s the worst review you’ve ever had?
On my last day at Paul Ainsworth at No.6, I cooked staff food. Part of it was burnt ends and beans. I cooked some brisket on the Big Green Egg and used far too many smoking chips. Emma Ainsworth took a bite, said it was vile and tasted like an ashtray.
What advice would you give someone starting out in the industry?
Work hard, listen, understand you are owed nothing. Go out and get what you want, make that phone call to that chef or restaurant, and surround yourself with people you admire.
Which single item of kitchen equipment could you not live without?
A chef’s knife. Great all-rounder.
What would you choose to eat for your last meal?
A large bowl of BBQ prawns, scallops and squid in garlic butter. 1kg côte de boeuf, French fries, béarnaise and red wine sauce. Sticky toffee pudding, vanilla ice cream and loads of toffee sauce.
À la carte or tasting menu?
À la carte, although my best meal was a tasting menu.
What’s the best meal you’ve ever had in a restaurant?
Ikoyi. Jeremy Chan is a wizard. His ethos and food style are industry-leading, and you can see his influence in other restaurant menus, which I think is a huge compliment.
What’s your favourite fast-food joint?
McDonald’s. Big Mac. Top tier.
What’s the dish you wish you’d thought of?
Dinner by Heston’s Tipsy Cake. So simple, yet outrageously delicious.
MasterChef or Great British Menu?
Great British Menu. Hopefully one day!
What’s the most overrated food?
Wagyu beef. I appreciate the quality, but I think the extreme marbling is often more impressive on paper and to look at than it is enjoyable to eat.
You’re restaurant dictator for a day – what would you ban?
QR codes in restaurants. Please don’t give anyone an excuse to be on their phone at the dining table!
What’s your earliest food memory?
I was eight or nine and my mum took me up to the BBC Good Food Show in Birmingham and I tried an oyster, which I actually liked even then!
TikTok or Instagram?
Instagram. I’m too old to have TikTok, so are a lot of people that do.
Where do you go when you want to let your hair down?
Cousins Snooker Club, Seven Sisters Road, on a Friday night. Rascal place, canned beer only, 70s carpets and absolutely no pretence. Perfect.
What’s your tipple of choice?
Negroni. Maybe three.
What’s your favourite food and drink pairing?
La Viña Basque cheesecake in San Sebastián with a glass of ice-cold sherry.
What do you consider to be your signature dish?
The scallop pie at Kerridge’s.