What was your first industry job?
Kitchen porter at The Bee World and Animal Centre in Somerset. Sadly, it’s no longer open.
If you weren’t in kitchens, what would you do?
Either work in a garden or travel around Asia.
What industry figure do you most admire?
I don’t really like to idolise people, but I’m a big fan of Phil Howard. Honest, rich, delicious and comforting food. His two books from The Square are phenomenal.
What’s your pet hate in the kitchen?
Sticky fridge handles and round containers in square places. Aaaahhh!
What’s the oddest thing a customer has said to you?
“You should smile more.” I’m a fucking chef – I’m meant to look grumpy!
Sum up your cooking style in a single sentence.
Warm, rich comfort food. Expect some spice.
What’s the worst review you’ve ever had?
The worst review I ever had was from someone who’d never set foot in our restaurant. It’s sad how vindictive people can be towards our industry.
What advice would you give someone starting out in the industry?
Immerse yourself in the industry from every angle. Eat out as much as you can afford; find the niche that you love. Where you can, travel – and enjoy understanding and seeing a country through its food and culinary history.
Which single item of kitchen equipment could you not live without?
My apron. I feel naked cooking without wearing one.
What would you choose to eat for your last meal?
To start: oysters, Tabasco sauce and a French 75. Main: Sri Lankan seafood curry with all the accompaniments. Pudding: chocolate mousse, griottine cherries and pouring cream.
À la carte or tasting menu?
Depends on the restaurant and company, but I do love a long tasting menu with great friends who all love being around a table together.
What’s the best meal you’ve ever had in a restaurant?
Trèsind Studio in Dubai. I don’t think I will ever experience such unique flavours and pairings anywhere else in the world. I long to go back.
What’s your favourite fast food joint?
Any good sourdough pizza place. I love pizza.
MasterChef or Great British Menu?
Great British Menu.
What’s the most overrated food?
Wagyu beef. Seriously, what’s the big deal? Give me some good game, offal or seafood over that overrated shit any day of the week.
You’re restaurant dictator for a day – what would you ban?
Vegans.
Who would your dream dinner party guests be?
Probably someone who is no longer in my life. Not much of a celebrity fan.
What’s your earliest food memory?
Making Babybel sandwiches.
TikTok or Instagram?
Instagram.
What’s the closest you’ve ever come to death?
This year, I was admitted to hospital with pneumonia. I had a temperature of 40.8°C.
Where do you go when you want to let your hair down?
Somewhere far away from work, preferably somewhere in the Indian Ocean. Beach walks, sundown cocktails.
What’s your tipple of choice?
Either a French 75 or a spicy Margarita.
What’s your favourite food and drink pairing?
Baked potato with mayonnaise, chilli sauce and overcooked broccoli.
What do you consider to be your signature dish?
I hate signature dishes. But a dish we often revisit is cod roasted in curry leaf butter, served with Bombay potatoes, samphire bhaji and a kaffir lime and coconut velouté.