What would you say has inspired your cooking the most?

The constantly changing repertoire of seasonal produce and the desire to cook food with them that delivers great eating pleasure

What are your earliest memories of being interested in food?

I think I always loved eating good food – my mother was a fantastic cook. But it took a significant turn when I started cooking at university. This is where the passion really took hold.

Describe how you see your own culinary style and how it has evolved over the years…

It has always been French cooking using classical flavours and but with a more contemporary approach to its cooking and presentation. I would now call it Modern French cooking.

What are your most indispensable ingredients?

Onions and truffles!

Tell us about yourcollaboration at the S.Pellegrino michelin starred pop up, ‘Live in Italian, Live from London’ – didyou enjoy working alongside S.Pellegrino?

S.Pellegrino helped to bring a fantastic culinary fusion of Italy-meets-Britain to Potters Fields Park, next to Tower Bridge.I created a bespoke three-course menu for theLive In Italian, Live from Londonrestaurant.I personally cookedfor just 40 people and talkedthem through my dishes.S.Pellegrino have been great to work with, their emphasis on fine dining and working with chefs, young and old is fantastic.

What can guests expect at the pop during the chef takeovers?

Guests can expect a fine dining evening in a pop-up style. For my eventI’ll be at the front demonstrating my dishes as they taste them and match the food with great Italian wines.

Can you revealthe menu?

Yes! And here it is…

Starter|Hand cut strozzapretti with pulled rabbit, Scottish girolles, tarragon and parmesan

Main |Fillet of red mullet with sardine vinaigrette, marinated aubergine, olive gnocchi and lemon zest.

Dessert |Pannacotta with smashed raspberries and elderflower

Find out more about Live in Italian, Live from London event here |www.sanpellegrino.com