How long have you worked at your current restaurant?
I have been at Buckland Tout Saints for 9 months.
Where did your passion for cooking come from and where did you learn your skills?
I first fell in love with cooking when my mum noticed I had a keen interest and bought me Jamie Cooks Christmas DVD, that I subsequently burnt out I’m sure from watching in so many times. I learnt my first cooking skills at collage and working for Carl Smith at my fist time at Langdon Court Hotel.
What do you enjoy most about being a chef?
I enjoy the pressure, the constant creation and the joy you can bring to someone through food.
Name three ingredients you couldn’t cook without.
Salt, butter and eggs.
Which piece of kitchen equipment couldn’t you live without?
Which of your dishes are you most proud of?
Most proud of would have to be, a dish I created based on “Bread & Dripping” – Dartmoor beef tartare, braised shin, Gentleman’s Relish, confit egg yolk and toasted sourdough.
How do you come up with new dishes?
I gather lots of inspiration from social media, cookery books and from my team I jot it down and sketch. Then we will put them together, try the dish and tweak anything necessary.
Who was your greatest influence?
To name a few through my career would be Steve Bowers, Carl Smith and Scott Paton.
Tell us three chefs you admire.
Gareth Ward, Tom Anglesea and Adam Handling.
What is your favourite cookbook?
At the moment would have to be, Daniel Clifford – Out of My Tree.