This sounds a little “cliche” no doubt but it must be baking with my mum when I was young, she was a food technology teacher so food was always important at home, and I guess that is what sparked my passion for food.

This sounds a little “cliche” no doubt but it must be baking with my mum when I was young, she was a food technology teacher so food was always important at home, and I guess that is what sparked my passion for food.

I am not sure I have enough characters within this blurb… I did my apprenticeship at One Lombard Street (Michelin-starred). From there, I moved from 5* hotels, to private members clubs, to client hospitality, to the French Alps and finally to Four Gables. It has all been about Michelin-style food for me; I love hospitality and creating food memories.

My pastry knife – you cannot beat it!

I have two young kids, so something for us all, I reckon, a fish finger sandwich – pickled cucumber, dill, garlic mayo and ketchup!