The Foodie Guide

Describe your style of cooking

A mixture of classic French and British with a twist.

Current speciality

Our rump of lamb with a herb crust with sweet potato purée and ratatouille is a personal favourite from our current
à la carte menu. This really sums up for me about cooking using the best of great British produce.

Training and background

After spending 10 years training and working in France, I came to England and have worked in a number of country house hotels before joining Woburn.

What’s your best chef's tip for leftovers?

Be inventive but don’t mix up too many flavours! However, always remember if it works - great, if not keep it simple next time!

What food do you really love to cook and why?

I love cooking fish as I think they are just so versatile. However, I am a big dessert fan as you can do so much when it comes to presentation and it always gives me an excuse to come up with ideas for using dark chocolate - my very favourite.

If you could cook anywhere in the world, where would you choose?

I have always wanted to visit Canada as it is such a vast country. Cooking there would be amazing as it has such a range of ingredients to play with and be creative.

Where or who do you get your inspiration from?

My team are all very young; they keep me on my toes and constantly provide inspiration. My children too, as they are very inquisitive about food.

What accolade would you most like to achieve?

Michelin stars - all chefs’ dream about them! However, as long as our guests enjoy themselves and keep coming back that’s what really counts.