The Foodie Guide

Describe your style of cooking

Classical British with French twist.

What dish are you most proud of?

Millefeuille of Duck Medallion with Apple and Figs.

What is your favourite British food?

Quality local British Beef, hung for 21/28 days and cooked any way.

How do you source your ingredients?

Most of our ingredients are sourced local where possible. This ensures the freshest of produce which is the key to consistent quality dishes.

What would you say has been the highlight of your chef career?

Serving the Queen at the Houses of Parliament and achieving an “AA Rosette Award for Culinary Excellence” for the Nags Head within only 6 months of opening.

What advice would you give any up and coming chefs?

Preparation is the key prior to the service which can make or break a lunch or dinner session. You obviously cook according to the fixed menu but be adventurous with your menu specials of the day and look to the daily markets for unusual fresh fish and meats of the day. By mixing your menu, this stimulates your interest in being passionate about food.

Do you have any cooking tips you can share with us?

Never forget to correctly season your dishes.

Have you set yourself any goals for the future?

Continue and win further accolades and to earn a Michelin star.