What are your earliest memories of being interested in food?
My mother did all the cooking in our house, so I was around food from a very early age.
What would you say has inspired your cooking the most?
Following the seasons.
Describe how you see your own culinary style and how it has evolved over the years…
Contemporary French food. Its based on French and English classics, with a modern touch.
What are your most indispensable ingredients?
Salt and pepper. Its about getting the basics right.
You are on the judging panel for this year’s S.Pellegrino Young Chef 2016 UK/Ireland stage, what does this mean to you?
It is a privilege to be part of such a fantastic event – it is so important to give as much support as possible to young chefs.
What will your role entail?
I’ll mainly be trying to make sure the young chefs go in the right direction with their food and help them as much as possible towards their finished dish.
What does a candidate need to do to their dish in order to be shortlisted for the final UK/Ireland final 10?
I would say to them read and read again the brief; be confident about their abilities but also to accept constructive criticism (it’s invaluable!) … learn from it…!
What would you say has been the most memorable moment in your culinary career so far?
Moving Hibiscus from Ludlow to London and regaining the two stars. So many people said it would not be possible.
What advise would you offer to young aspiring chefs?
Be honest with yourself, understand it is hard work – and don’t try to run before you can walk..
What’s next for you?
To keep focusing on Hibiscus; keeping busy; constantly improving.
What restaurant is currently at the top of your list to dine at?
You can apply for S. PellegrinoYoung Chef 2016 here…
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