When I was growing up, my mother would buy fresh fish each week from a fishmonger travelling from Cornwall in his van – this sparked my interest in food. I’d always run out to see what fish he had. Then we would cook together a simple meal: boiled potatoes, a few vegetables and a wedge of lemon. As I was desperate to do my work experience in a kitchen, she arranged for me to work at her friend Mary Collins’s local bistro ‘The Wooden Hut’. Mary was under my mother’s strict instructions to put me off the hospitality industry. This backfired as I loved working in the kitchen and soon after joined Farnborough college of technology to study cooking. For my 19th birthday my mother saved up and took me for lunch at Le Manoir…
Working in partnership with Robin Gill of The Dairy Restaurant, I am currently Executive Head Chef, designing the menus for all the outlets of the hotel and managing a team of 30 chefs.
I am proud to be part of the opening team who has established this 5-star hotel in one of London’s most iconic buildings.