you always wanted to be a Chef?
I remember going to the abattoirs with my Nan to buy pig’s trotters to make
her legendary pork pies.
How would you define your style?
Seasonal, produce driven using both a mixture of traditional
and modern cooking techniques.
What is your feature flavour these days?
Fermenting and pickling right now.
Obsessive compulsive about?
Everything has a place and everything in a place.
Your greatest culinary inspirations/influences:
In no particular order: Julian Garcia, Raymond
Capaldi and Walter Trupp.
What do you love about this business?
The challenge that a small kitchen brings and our
willingness to work for each other.
An ingredient you can’t live without?
Most ‘eyebrow raising’ menu item?
Kingfish with liquorice, red onion jam and charred
cos, it was delicious but a hard sell.
Seared duck breast with Jerusalem artichoke puree, rosemary and crispy bacon.