always wanted to be a Chef?
I always wanted to cook and eat good food.
would you define your style?
Eclectic; full of flavour, texture and colour.
Taste – subtle, delicate, fresh, hot, spicy, the full range.
greatest culinary inspirations?
Traditional Indian cooks and chefs.
raising’ menu item?
Beef and beetroot vindaloo.
Signature dish: Duck Mulligatawny – whole free range chicken, marinated and filled with 36 ingredients then gently roasted.