Where did you learn to cook?
You never stop learning to cook, and that I am still doing. I
left home when I was 16, went to London and I did a 3 year
apprentice at the Mayfair Ritz Savoy. From there I came back to
Yorkshire and worked in a place called the Black Bull in Moulton,
at that time it was the best restaurant in the north. I carried on
there and ended up going to Jersey when I was 20.
What inspired you to learn to cook?
Mum. Sounds cliché but I cooked with my mum since early ages.
When I was 10 or 11 I was making Yorkshire puddings, Sunday roasts,
we made plate pies together, you name it.
Which chefs do you take inspiration from?
When I was younger there were lots, now, I don't know, it's not
so much who inspired me it's who's your peers really, who you look
up to, people like Thomas Keller French Laundry, you know great
chefs like the Roux Brothers, I don't know anymore really. Growing
up a bit of Marco, Marco Pierre White.
what would be a brief description of your style of
So it's based around combinations, flavours and textures with
seasonal ingredients. Always seasonal, always British, especially
now. We don't use anything in this restaurant that's from outside
of the UK.
What does eating seasonally mean to you?
Now, you start to understand a bit more about what's going on.
You're more in touch with growing, farmers, the aspect of community
spirit, also sustainability and carbon footprint. We've done this
for a long time, wherever I've been in the world I've always used
the ingredients available in that local area.
Do you have a favourite season for cooking in?
All of them really. Spring is great, it starts the year,
everything comes alive, I always look forward to spring lamb.
Three store cupboard essentials?
Maldon salt, butter, rapeseed oil, or eggs. You can do a lot
with those three things.
Favourite seasonal ingredient, what and why?
Wild garlic, just now walking through the woods you get that
lovely aroma, distinctive smell. There's so much you can do with
it, and the best part - it's free.