How long have you worked here?

Since summer 2007

What kind of food do you serve?

We serve bar food at lunch times and at nighttime in our bar area and fine dining in the restaurant in the evening.

All the food is seasonal using high-quality ingredients and prepared on the premises. 

Where were you previous to this position/past experience?

After leaving school I did a 5-year apprenticeship with John Burton Race at his 2 Michelin star 5 AA rosettes restaurant.

I helped to launch a new restaurant in Reading which won a Michelin star in its first year of opening.

After doing some traveling and working around the world I returned to London to work for Tom Aikens.

How did you become a chef?

It was something that I wanted to do from an early age, I did my work experience with school in a local restaurant when I was 14 and they offered me a part time job.

30 years later I’m still in the kitchen with the same passion for cooking.

Why did you choose this as your career path?

Nothing else really interested me at school – the thought of a desk job or working up scaffolding wasn’t really for me.

What does a typical working day involve?

Arrive at work and help the breakfast chef to finish sending the breakfast dishes. Check and put away any deliveries.  Then the preparation starts, it could be meat or fish preparation, getting the stocks and sauces on or helping on a section.

Then we do lunch service, clean down and go on an afternoon break, or try and catch up on paperwork.

Then come back in and get set up for the evening service.

What do you enjoy most about being a chef?

The fact that no two days are the same and you are doing something that you love for a job.

Do you have a signature dish?

Not really, we tend to have similar dishes on following the seasons, so for example we always have a main course in the Autumn / Winter using the Venison Which is shot on our estate (Haddon) and we always have Derbyshire lamb on in the Spring and summer.

What advice do you have for aspiring chefs?

Find a chef and restaurant that prepare as much on site as possible and that has a good reputation and stick with them for a couple of years to learn the basics and how to do things the correct way.

Any other points of interest about you and/or your job?

I also enjoy and have an interest in wines. I find it nice to get involved with that side when possible.