Member Info

Give a brief overview of your career.
Mostly fine dining with a very brief stint in high volume at the start, I’ve spent almost all my time on pastry as well, and that’s where I feel at home.

Where did you learn your skills/culinary education?
I did a year at South and City College Birmingham, then moved to Cheltenham for work and did another year at Gloucestershire College.

What do you enjoy most about being a chef?
Got to be eating what you make, right?

How do you come up with new dishes?
I’m not sure really, I like to think of things I enjoy myself, maybe something I remember from childhood will creep in – and then bam, there’s the framework for a dish. It usually takes a few drafts to get something ‘menu ready’ though.

Who was your greatest influence?
Probably Glynn Purnell, I first saw him on telly when I was young and was amazed because he’s a Michelin-starred chef, and fellow Brummie! That really gave me a confidence boost.

What is your favourite cookbook?
I’ve got 2 I reckon, ‘Patisserie’ by William Curley is my most read for sure, and Sat Bains ‘Too many chiefs and only one Indian’ is a spectacle and by far the nicest.