How do you create your menus?
It’s a big process, which is silly really considering how frequently we change them. The menu starts with an idea, a theme I suppose. Often a place, time of year or food writer, then we’ll cook and taste and think and cook and eat, until we’ve got something we are happy with.
What are you serving up right now at Dock Kitchen?
We’re running a menu based on a recent chef trip to the Savoire. We went to visit some of our cheese and wine producers and have put together a menu based not on the traditional recipes of the region, but more a reaction to the produce and terroir we experienced there.
You’ve achieved a lot quite young – where do you get your inspiration?
I get inspiration all over the place; travel, amazing people I’ve worked with, other restaurants, design. Everywhere.
What’s your favourite type of cuisine?
I think I love Indian food most of all. It’s variety and ability to surprise me after so many visits never ceases to amaze.
Any favourite restaurants in west London?
I like Al Abbass in Westbourne Grove. Chez Marcel in Brook Green and of course River Café, when I’m feeling plush.
What do you do when you’re not cooking?
I play with my kids – in fact I often cook with them too.
What do you have planned for the future?
So many things: I have another book in the pipe-line, perhaps more TV, and top secret plans for another restaurant.
Why set up shop in west London?
West is best.
What would you have done had you not gone into food, was there ever a plan B?
I started at 16 so not really, but there’s still time for a plan b! I’d have liked to be an architect but don’t think I could have hacked the years of training.
