Chelmsford, Essex, UK.
Growing up, I did a lot of cooking with my Nan and Mum, I found that I had a real love for it, but initially, I didn’t pursue it.
At 16, I decided to chase a career in the army, but nearing the end of my training, I sustained an injury to my shoulder that saw me leave, a couple months after my 17th birthday.
I decided to get back to cooking, to see whether it would be the right career path for me. I found a very talented Chef called Keith Terry, who owned and operated The Cornish Range in Mousehole, Cornwall (UK). He took me on and I quickly learned the techniques he had spent years learning from his mentors.
I worked there for 7 years, working my way up to Senior Sous Chef, which was a great achievement for me, but it also made him very proud.
I decided to move to Australia to follow a career change, until I was successful in obtaining residency in July 2016, I had to work around the country for three years. I took this as an opportunity to broaden my knowledge and to visit some beautiful places this country has to offer.
Gordon Ramsey, Heston Blumenthal and my wife, Gloria, who helps me keep my feet on the ground. She pushes and encourages me to take that chance or that gamble some others wouldn’t, and I really owe a lot of my success to her.
Hand washing and cleaning.
What I love about this business:
I love meeting people from all walks of life and to hear about their stories and accomplishments.
An ingredient I can't live without:
Salt because it can be used in sweet and savoury dishes.
Most ‘eyebrow raising’ menu item:
I used a black pudding purée which really confused some locals while I was working in country Victoria.
Experience the difference at The Ringwood Hotel on Main Street in Cressy. This retro hotel has been lovingly refurbished to reflect the great service and gastro pub fare on offer, using the best Tasmanian produce available. Dine indoors amongst an elegant vibe of polished wood, cream walls and a crackling wood fire to stave off chills during colder months, from an innovative and ever-changing menu, accompanied by quality wines and a large craft beer range. Perhaps start with fried whitebait, cumin salt and smoky mayonnaise; before moving onto memorable mains like twice-cooked Scottsdale pork belly, braised red cabbage, sweet potato and crackle. Seafood lovers won’t go past a creamy chowder of local seafood with bacon and corn; finishing decadently with chocolate torte and blueberry coulis.