The Foodie Guide

Describe your style of cooking

Modern and Classical British Cuisine with International influence.

Current speciality

Using the produce from Claydon’s kitchen garden and making jellies and chutneys.

Training and background

Top hotels in London and ending the training at The Montreux Palace, Switzerland. Head Chef RAC Club, Pall Mall, The London Stock Exchange, Langan’s and Rosamund the Fair, Oxford’s famous cruising restaurant.

What’s your best chefs tip for leftovers?

Throw it in the bin! - But stale bread makes great natural breadcrumbs for a variety of dishes and stuffings.

Do you think organic is worth the extra cost?

Almost all the time - yes.

What food do you really love to cook and why?

Any fish dish. It's beautifully delicate and challenging.

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

Australia - their abundance of ingredients is a dream for chefs. My wife Sophia and I were there on our honeymoon and one dish we experienced was fillet of lamb scented with eucalyptus bark, which was delicious.

Where or who do you get your inspiration from?

From my local produce and foods from the Claydon Walled Kitchen Garden, as well as our chefing team at The Carriage House Restaurant.

What accolade would you most like to achieve?

I’m not looking to achieve accolades now - I’m happy to get excellent comments about my food from all my wonderful customers. That’s an accolade for me.