What was your first industry job?
Commis chef at a private members club.
If you weren’t in kitchens, what would you do?
What industry figure do you most admire, and why?
René Redzepi; for his unique food style, and his understanding of how a family and work balance works.
Pet hate in the kitchen?
A non-ironed chef's jacket, or someone not folding their apron and kitchen cloth when going somewhere.
What’s the oddest thing a customer has said to you?
That I'd served him a better meal than he had had at a three-star restaurant.
Sum up your cooking style in a single sentence…
Freshly fermented mix of Scandinavian and British flavours.
What’s the worst review you’ve ever had?
Someone once told me they thought their wagyu beef was too raw.
What advice would you give someone starting out in the industry?
If possible, don't start cooking (laughs).
À la carte or tasting menu?
What’s the best meal you’ve ever had in a restaurant?
The tasting menu at Thomas Buehner's La Vie in Germany.
MasterChef or Great British Menu?
Great British Menu.
Twitter or Instagram?
What’s the closest you’ve ever come to death?
Tipple of choice?
Which single item of kitchen equipment could you not live without?
What would you choose to eat for your last meal?
Sausage and mash with gravy and pickles.