The Foodie Guide

Describe your style of cooking

My cuisine is unpretentious and modern in its approach but developed from my classical French training. At Cameron’s Brasserie I have created a traditional yet innovative style with a genuine commitment for local produce.

Current Speciality

I am foraging for a lot of produce at the moment. I take my dog out for a long walk on my break every afternoon. It’s a great way to get seasonal local produce. Great things to collect are- Elderberries, Blackberries, Crab Apples, Quince, Horseradish, Nettles. You would be very surprised what you can find.

Training and Background

Upon completion of my diploma at Leith’s School of Food and Wine, I went on to work at some of London’s most notable restaurants. Since leaving London I have successfully run The Navigation Inn in Cosgrove, building up an excellent reputation for food, both locally and on a wider scale, securing The Navigation Inn a place in the top 10 waterside pubs voted for in The Sunday Telegraph. In 2008, I showcased my talents on the first series of Masterchef: The Professionals and clearly impressed the judges, Michel Roux Jnr and Greg Wallace, who backed me all the way to the finals.

Where or who do you get your inspiration from?

I would say I get my inspiration from the produce I use. The other week I got my first game of the season- Grouse. I love cooking Game, it’s quality produce like this that inspires me to creating something great. The dish must do the produce justice.

What accolade would you most like to achieve?

When I first left London all I wanted was a Michelin Star and three AA Rosettes. I finally have the venue to achieve this but my feelings on accolades have changed. I just want to cook the type of food I like and my customers enjoy and if the awards follow, then great!