What was your first industry job?
I was a commis chef at Paul Heathcote’s Longridge restaurant.
If you weren’t in kitchens, what would you do?
Any manual labour, maybe a carpenter or a builder.
What industry figure do you most admire, and why?
Marco Pierre White, he’s an icon!
Pet hate in the kitchen?
Wiping your hands on your apron…
What’s the oddest thing a customer has said to you?
I once had a guest who decided to order another main course instead of dessert because she liked it so much. We were a bit surprised when the order came through to the kitchen.
Sum up your cooking style in a single sentence…
Ingredient-led British cuisine.
What’s the worst review you’ve ever had?
Thankfully I haven’t received any really bad ones, but if I ever did, I would take it as a learning opportunity.
Which single item of kitchen equipment could you not live without?
What would you choose to eat for your last meal?
Roast chicken with all the trimmings.
À la carte or tasting menu?
Definitely tasting menus! You get more of an experience.
What’s the best meal you’ve ever had in a restaurant?
It was at The Greenhouse in Dublin.
MasterChef or Great British Menu?
Great British Menu.
Who would your dream dinner party guests be?
Liam Gallagher, he is a bit wild so it would probably be interesting.
Twitter or Instagram?
Instagram. As a chef, it’s the perfect platform to showcase your creativity.
What’s the closest you’ve ever come to death?
Crashing my moped at 16.
Tipple of choice?
What advice would you give someone starting out in the industry?
Get your head down and work hard in a kitchen that will teach you the basics.