Member Info
How long have you worked at your current restaurant?
I opened in Culture in July 2022.
Where did your passion for cooking come from and where did you learn your skills?
My mother definitely instilled my passion for food, she is an exceptional cook who loved to experiment but never deviated from a recipe. I like to play with food and love to experiment.
What do you enjoy most about being a chef?
The creative freedom and chatting to guests during their meal experience.
Name three ingredients you couldn’t cook without.
Dairy, forage and sea salt.
Which piece of kitchen equipment couldn’t you live without?
My Rational iCombi Pro.
What food trends are you spotting at the moment?
Food waste focused cookery.
What do you think is a common mistake that lets chefs down?
Trusting that a trial will show up.
What is your favourite time of year for food, and why?
Autumn, the woods and hedgerows go through their biggest transformation and the sea is alive with everything in their prime and Falmouth oyster season starts in October.
Which of your dishes are you most proud of?
Our potato dish, so simple, but also complex and delicious
How do you come up with new dishes?
I let my experiences and nature guide my menu, this could be a bike ride in the woods or the coast after a surf.
Who was your greatest influence?
The produce.
Tell us three chefs you admire.
Rene Redzepi, Gareth Ward and David Kinch.
What is your favourite cookbook?
Manresa.
Who do you think are the chefs to watch over the next few months?
Aiden Blakely- May at Rastella.
What’s been your favourite new restaurant opening of the last year?
The Mulberry in Falmouth.
