“After college I went to work in Maryland, in America. That was a tough kitchen environment, but I really enjoyed it. I came back to Bournemouth and Poole a few years later for personal reasons and worked in some great places down there. But I reached a point where I didn’t really feel that I was working consistently at a high enough level and felt like I’d almost hit a ceiling with the dining scene down there. When I turned 28, I knew I really needed to move up to London. This transition was difficult at first as I went from being Head Chef at a nice brasserie on the beach to a chef de partie at Launceston Place and it was while I was working here that I entered Masterchef:The Professionals“


“MY FAVOURITE MEAL OF ALL TIME IS FISH AND CHIPS! GROWING UP IN AN ESSEX COASTAL TOWN, THIS WAS A STAPLE"


How would you describe your cooking style?


“It’s based on classical foundations with a modern interpretation. Catering college was my first introduction to classical cooking, where we were taught from a lot of Roux books and learned about French classics. We learned about making lots of different sauces, which you can then do your own derivatives of. Once you know the basics, you can then build on these classics.”


What is your favourite traditional British meal


to concoct and why? “My favourite meal of all time is Fish and Chips! Growing up in an Essex coastal town, this was a staple, and Fish and Chips done well is a great dish. In terms of eating at home…comfort food like Cottage Pie is a great go-to dish. I’ll quite often try to nod to these classics in the restaurant, like using less popular cuts of lamb to do a cottage pie on the side of the main rack.”


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