What was your best subject at school?
PE – I guess that's why I was always able to keep up with the fast pace of the kitchen!
What do you normally have for breakfast?
Porridge with bananas, nuts, and chocolate, followed by a protein milkshake. A good breakfast is important – it gives me the energy to perform at my best
What do you do to relax?
I like to go for rides on my motorbike. It always helps me relax and clear my head after a busy week
Which is your favourite restaurant?
Per Se by Thomas Keller, outside of the Social Company, of course!
What's your favourite hotel?
Claridge's – I have eaten, stayed and worked there, and each time the experience is amazing
What is your favourite drink?
A French 75, because I have a great love for Champagne. I also like to think it reflects my personality, as it is named after a French high-speed artillery gun!
Which ingredient do you hate the most?
The brown onion is one of the most widely used ingredients in any kitchen. It's in sauces, stocks and purées, so it might surprise you to find out that I hate it!
What flavour combinations do you detest?
Tomato sauce and chicken
Which person in catering have you most admired?
Having learned so much from him, Jason Atherton. There is absolutely no question about it
Which person gave you the greatest inspiration?
My first head chef, Frances McKeller. She trained me from a KP into a chef and propelled me into an amazing career
Cast away on a desert island, what luxury would you take?
It might not be considered a luxury, but I would take a toothbrush and toothpaste!
What's your favourite book?
Gordon Ramsay's Humble Pie
What is your favourite prepared product?
Truffle paste – I love it!
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