What are your earliest memories of being interested in food?
I sort of fell into cooking. My grandparents brought me up so I was left to fend for myself. I went fishing a lot. My grandfather grew tomatoes and my grandmother cooked: cheap cuts, lambs’ hearts and pork belly. I remember that smell of the ham in the kitchen.
What would you say has inspired your cooking the most?
There is a whole list of people that have inspired me – those who have in my career, such as my tutor Lawrie Mills, the chefs Anton Edelmann, Anton Mosimann, Corbin and king, Fergus Henderson and Alice Waters, and the food writers Elizabeth Luard, Anna del Conte, Elizabeth David.
Describe your culinary style…
Simple cooking, using the best of the season’s ingredients.
What are your most indispensable ingredients?
Cornish sea salt, cumin seeds (my favourite spice), pickled walnuts, rapeseed oil and mayonnaise.
What do you think is so special about the Taste of London food festival?
I think it’s a great food festival as it brings everyone together and introduces the general public to new restaurants and producers they haven’t come across before.
Why is is important to you to championhome produced goods?
Why buy imported when our producers have equally as good produce!
What kind of experience do you aim to give guests at the pop ups during the festival?
We intendto give a taste of what we do and with our usual demo showcase seasonal British produce.
What would you say has been the most memorable moment in your culinary career so far?
That would definitely be when I openedmy own restaurant.
Whats projects are you currently working on?
We have recently launched our lasted Marks Bar at the Old Vic theatre ion London.
What is your guilty pleasure?
Fish and chips or risotto.
What restaurant is currently at the top of your list to dine at?
Gymkana!I love theirpotato chat with chickpeas andtamarind.
The Taste of London Festive edition will be held between 19th-22nd November and tickets can be bought here…
50 Porters Walk