Tell us about your training
I fell in love with the kitchen aged just 13, when I took a part-time job as a pot wash in a local restaurant in Birmingham. After that I decided to go to catering college, where I managed just a year before I wanted to go out into the industry. I spent ten years at The Ritz London, developing my core professional training and took with me the belief in a classic approach to cooking. Since then I’ve distilled that learning into a passion for creating dishes of simple beauty.