How would you describe the food you make?
Honest; using the best products I can buy for the money we charge, handled in a respectful fashion.
Have you ever accidentally made a faux pas rather than a taste sensation?
There’s been a few! Salted peanut risotto and roasted cucumber – proper dodgy.
How do you go about sourcing great British produce?
I’ve worked with suppliers for years and know the producers/growers. There are chefs in London who claim they are unique in what they buy and experts in products, but at the end of the day, experience and longevity counts for a lot.
From west Yorkhire to west London: how does life in Kensington compare?
Completely different. Much higher paced and demands even more of my time at work. Launceston Place is in a great location so that helps a lot. People in Yorkshire are nicer, though!
Does your upbringing influence your work? If so, how?
Yes – I was brought up to graft, and that’s what I do.
You spent seven successful years at two Michelin-starred Whatley Manor in the Cotswolds, why did you decide to leave?
It was time to do it for myself.
Where would you go for a bite to eat with friends?
I tend to go the coast and eat oysters.
Who is the most inspirational chef you have worked with, and what did you learn from them?
Martin Burge and Daniel Clifford. Martin for his patience and manner in the kitchen and his discipline. Daniel for his creativity, passion and sheer determination.
What’s your guilty pleasure?
Snickers ice cream.
