What are your earliest memories of being interested in food?

I remember cooking with my parents as a child but I fell into being a chef by accident really. I was working at my local pub as a kp on Sundays and got offered the job as a stop gap after college. I loved being in the kitchen straight away and never looked back!

What, or who, would you say has inspired your cooking the most?

Growing up in Cornwall has definitely inspired my cooking and working with Nathan Outlaw, we have very similar styles of cooking and I have learnt a lot from him.

Describe your culinary style…

Simple, classic, light and balanced. Classic and simple. The focus is all on the produce and the best ingredients. If you are starting with the right produce then that is half the battle won. It’s a style that Nathan and I have in common and is very prevalent in our menus at Outlaw’s at The Capital.

What would you say is the main focus/concept for your menu at Outlaw’s?

Our aim is to offer guests an opportunity to sample the best quality, freshest, responsibly sourced fish and seafood from fishermen we know in Cornwall and the West Country.It’s delivered straight to the heart of Knightsbridge so that we can guarantee this.The ingredients always take centre stage and the menus showcase an array of original and creative seafood dishes.Dishes may seem simple, and they are simply cooked but they also have complex layers of flavour and that’s the tricky thing to achieve.In addition, we offer exceptional standards of hospitality from professional, knowledgeable and friendly staff.I want customers to relax and enjoy their time with us.

Will you be doing something similar for the Eat Jersey festival?

Yes and I will be making the most of the fresh Jersey seafood.

Can you give us any hints at what you might be serving?

I’ll bring some of the dishes we serve in London to Jersey. The focus, as always, is going to be on freshness of produce and flavour.

What do you think makes a restaurant or menu sosuccessful?

For me a good menu has dishes which are clean, full of flavour and everything has a reason for being on the plate. Each ingredient brings its own purposeand you have to be able to see and taste everything and not have to work too hard for it.

What are your most indispensable ingredients?

Cornish sea salt. Couldn’t work without that.

What changes have you witnessed in the fine dining scene in recent years?

I think there’s been a shift away from the stuffy more formal side of dining. It’s more about making the guest feel comfortable and enjoy themselves.

What would you say has been the most memorable moment in your culinary career so far?

There has been a lot of memorable moments but retaining the Michelin Star for Outlaw’s at The Capital this year has definitely been a highlight.

If you could go back in time, what advice would you give your younger self, starting out career in the world of food?

Don’t be afraid to move around and travel to see new things.

What is your guilty pleasure?

Hellman’s Mayonnaise

What restaurant is currently at the top of your list to dine at?

Dinner by Heston has been on my list for a while but I’m still yet to go!

Eat Jersey!

Following the success of the inauguralEat JerseyFood Festival last year,we are delighted to announce that the eventwill once again be running for 2016.

From Thursday 3 to Sunday 6 November, Executive Head Chef Mark Jordan will be joined for a second year at The Atlantic Hotel,by a prestigious line-up of 11 renowned chefs, including Tom Brown,from the Channel Islands and Britain in a celebration of the gourmet produce and fine-dining in Jersey.