History: I was raised in
After studying catering full time at St. Austell
I returned to
Rick Stein took over the restaurant at
Bannisters in Mollymook on the south coast of
Have you always wanted to be a Chef?
Yes. I started helping my Dad at the Fish Markets when I was a kid then and when I reached fourteen I started going out on fishing boats on the weekends. I also started washing up in a restaurant during the evenings and then got into cooking from there.
How would you define your style?
Fresh fish simply cooked. Let the flavours speak for themselves.
Obsessive compulsive about?
Seafood and any fresh produce. If I go to the
Your greatest culinary inspirations?
Rick Stein is definitely the major one. I would
also list French,
Most “eyebrow raising” menu item?
Sashimi or Sushi – for it’s complexity of construction. I just love the way that the Japanese treat fish and the care they take in preparation. I can’t leave out Fried Duck Eggs with Black Pudding on toast, or something as simple as the humble Cornish pastie.
Signature Dish: Steamed Abalone with Ginger, Spring Onions and Coriander. With a soy, mirin and sesame dressing