How long have you been at the restaurant?
Since January 2014.
Which was the first restaurant you worked in?
What was the last London restaurant you went to, apart from your own?
What or who has been the biggest influence on the way you cook and why?
Michel Bourdin. He taught me a profound respect for classic French cooking & the discipline that is needed to produce consistently good food.
What is your personal signature dish?
Terrine Gourmande. A country style terrine made with veal, chicken, foie gras & truffle.
Which other chefs do you most admire?
Escoffier, Phil Howard, Marcus Wareing to name but a few.
What’s the best part of your job?
Surrounding myself with amazing ingredients & the buzz of service.
And the worst?
The long hours and the guilt of not spending enough time with the family.
What would your last meal be?
Good salami, good bread and good wine.
Do you have a chef’s shortcut that you can share with us?
No! As I don’t do shortcuts.