1 - How long have you been cooking and what made you decide to be a chef?
Ever since I was young, I have always been enthusiastic about cooking and trying all sorts of new foods. My first insight into cooking was through my mother’s homemade delicious dinners in the evening. I appreciated all the variety of ingredients she would use to create new recipes and dishes daily, and this is when my quest to cook began. I then landed a job at the Mad Moose as a Commis Chef, much to my delight - in the midst of studying an entirely different industry, at City College Norwich. I observed the trials and tribulations of working in a professional kitchen, and learned many fundamental skills along the way, which I still use to this day. This is when I knew I was meant to be behind the stove, and began my journey into the vast, ever changing, ‘Foodie Scene’.
2 - Can you talk us through your style of cooking?
Home-Made, hearty and humble. I will admit that I am a feeder, I aim to please and gain satisfaction from ensuring people are all fed, full and content.
3 - Which chef has influenced you most during your career?
Hands down, Tom Kerridge. I absolutely love his balance between ‘Pub-Style comfort food, and ‘Fine Dining’ Michelin Star eloquence. However, I feel these favourites of mine deserve a personal shoutout: Richard Bainbridge - Passion and talent in one (Big fan.) & Alex Clare- Excellent teacher, professional attitude. The list could go on!
4 - What are your favourite garnishes to use when plating up?
5 - What is your favourite product to work with?
I relish using East Anglian fish produce. I appreciate the locality, freshness and variety of produce we have on our doorstep!
6 - What does the future hold for you as a chef, what is your ambition?
I aim to please more and more people with my cooking, and love for food! I want to create a space of my own, which is comfortable, cosy and welcoming. I desire to serve excellent quality fresh food for all tastes, styles and preferences. I aim to continue to work hard, stay determined and keep creative, in my path to success, in the world of cuisine.