About

About me

My food ethos

My farm-to-fork-ethos revolves around provenance, seasonality and sustainability. Rather than conceptualising food and designing I believe we, as chefs should let nature dictate to us what to cook and when. I take inspiration from chefs such as Simon Rogan, Alain Arpège and Ottolenghi.

I have a keen interest in gut health & Nutrition which was sparked whilst working under Michelin starred Chris Horridge at the Bath Priory hotel in Bath who was pioneering a "3 dimensional" fine dining concept. As well as creating food that looked and tasted delicious the food was also nutritionally balanced. We produced our own dairy free milk, cream and butter substitutes which at the time was quite groundbreaking. 

My style of cooking

My culinary expertise and knowledge of cuisine is extensive, stemming from classical French. I also have a great passion for Middle Eastern, Mediterranean and Italian cuisine. Japanese and Nikkei (Peruvian, Japanese fusion). My favourite section of the kitchen is pastry. I love Baking, classic French patisserie & working with chocolate.