The Foodie Guide

Describe your style of cooking

Classic and Retro with a twist.

What dish are you most proud of?

Although not a real dish in the same sense of the word but I’m proud of our best selling dish of smoked fish and meats which are all smoked on the premises with different flavoured woods.

What is your favourite British food?

Fresh seafood.

How do you source your ingredients?

Daily contact with suppliers and local growers.

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

Twice winning Chef of the Year Publican Awards.

If you could give up work tomorrow, what would you do?

Have my own ‘small holding’ with a river full of brown trout.

What advice would you give any up and coming chefs?

Work and experience the first few years of your career in top restaurants. Whatever you do after, it will help you to achieve the best of yourself.

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

Always cook your green vegetables in a large quantity of boiling water and refresh in very cold water once cooked which will keep the vegetables fresh and colourful.

Have you set yourself any goals for the future?

To grow more home produce and raise my own pigs and cows.