What was your first industry job?
It was at Murillos Tapas Bar. I was a waiter before quickly being transferred to pot wash, on account of my less than impressive attempts at FOH.
If you weren’t in kitchens, what would you do?
I’d grow food, read, make pots, and be as aimless as possible.
What industry figure do you most admire, and why?
Fergus Henderson. He has the most natural way of making food a cerebral pleasure and he manages to encompass - without pretence - the true essence of dining.
Pet hate in the kitchen?
What’s the oddest thing a customer has said to you?
You are the Nigel Kennedy of cooking.
Sum up your cooking style in a single sentence…
Inclusive and natural.
What’s the worst review you’ve ever had?
When a guest asked me: "Did you work for Paul Kitching?" I said yes, and he replied: "Well you’re not as good as him." To be fair, though, it’s true.
Which single item of kitchen equipment could you not live without?
What would you choose to eat for your last meal?
Salt and pepper spare ribs.
À la carte or tasting menu?
À la carte for lunch and then a tasting menu for dinner.
What’s the best meal you’ve ever had in a restaurant?
It was in Restaurant Kadeau in Copenhagen.
Favourite fast food joint?
New York Krispy Fried Chicken in Levenshulme, Manchester.
Restaurant dictator for a day – what would you ban?
Trips to the toilet.
What’s your earliest food memory?
Friday night Indian takeaway with my aunty.
Where do you go when you want to let your hair down?
The White Hotel.
Tipple of choice?
What advice would you give someone starting out in the industry?
Start at the beginning and don’t leave any gaps in your learning, but also make sure to take the time to develop yourself and your character outside of the kitchen as well.