What was your best subject at school?**
Art as I've always enjoyed being creative
What was your first job?
Working with my dad, labouring on building sites
What was your first job in catering?
Kitchen porter in one of Exmouth's busiest beachfront hotels
What do you normally have for breakfast?
Porridge – fuel for the day
What do you do to relax?
Drawing, working out and spending time with my wife and two kids
Which is your favourite restaurant?
Raymond Blanc's Belmond Le Manoir aux Quat'Saisons
What's your favourite hotel?
Cliveden House in Berkshire, it's one of the most beautiful properties I've stayed in
What is your favourite drink?
Tea with two sugars
What is your favourite food/cuisine?
Italian. I love the social ethos behind Mediterranean dining and the simplicity of Italian produce like olives, oil, vinegars, tomatoes, pastas, cheeses and charcuterie
Which ingredient do you hate the most?
Oysters, I know many people love them, but I don't get the appeal myself
Which person in catering have you most admired?
The late, great Gary Rhodes was my chef inspiration when I first started cooking
Which person gave you the greatest inspiration?
The executive head chef that I used to work for, James Parkinson. He always taught me to question everything and I still do this now to ensure I'm always improving
Cast away on a desert island, what luxury would you take?
My phone, so I can stay in touch with people and keep up to date on football scores
If not yourself, who would you rather have been?
If you had not gone into catering, where do you think you would be now?
I think I'd be a photographer, specialising in food and hospitality photography
Describe your ultimate nightmare?
Heights – the thought of a bungee jump fills me with total fear
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