How long have you been at the restaurant?
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?
Eric Chavot, when I worked with him, he showed me how to get the best from every ingredient.
What is your personal signature dish?
Pan fried salmon, choucroute with morteaux sausage.
Which other chef’s) do you most admire?
All my former bosses Michel Roux, Gary Rhodes, Daniel Clifford, Eric Chavot and Tom Aikens.
What’s the best part of your job?
Cooking with fresh, seasonal ingredients.
And the worst?
What would your last meal be?
Veal sweetbread. Do you have a chef’s shortcut that you can share with us? Don’t take shortcuts!