My passion and experience in cooking has developed over the last 20 years. I am very fortunate to work in Dorset with its abundance of high quality produce and I try to find small individual producers who can provide me with quality, seasonal ingredients. Whilst this is important to me, I also allow myself the freedom to explore further afield and discover excellence from beyond the locality.
I had a wonderful start to my career, being trained in classical French cuisine under the first British Chef to gain a Michelin Star with the Roux brothers at Le Poulbot in London. Using those classical methods as a basis, I think I have been able to carve my own niche, which I now endeavour to express in my work through Dorset Fine Dining.
I firmly believe, the food should always speak for itself and never try to over complicate my dishes with too many flavours and elements.