2. What inspired you to start cooking?


My mum inspired me (to start) cooking. She taught me how to cook at a young age. She said “You have to learn to cook to survive”.


“YOU HAVE TO LEARN TO COOK TO SURVIVE”


3. How do you prepare yourself for a busy service?


Be ready! Be aware of dietary requirements within that service. Work cleanly and with organisation. Stay calm and focused.


“WE CAN


COMPOST ALL FOOD SCRAPS ON SITE”


4. What is your favorite


dish at Le Manoir? My favourite dish at Le Manoir would be the Barbequed Langoustine with miso mayo, dashi and pickeld seaweed.


5. Le Manoir has a Michelin Green Star. How do


you incorporate Sustainability into your role? We have a state-of-the-art rocket composter and dryer, so we can compost all food scraps on site which we then use in our gardens and orchard. We use as much produce as we can from the garden's organic fruit and veg, and we are 100% organic soil association certified.


We also have a mushroom valley growing many varieties, and we always try to source sustainable produce from sustainable suppliers.


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