I started out in my local pub kitchen learning how to survive within a small team and worked my way up from dish boy to main chef. I learned the basics there and trained at Westminster College to develop my skills.
I moved to London, working in all manner of kitchens to gain broader experience. I survived the inferno of a Mayfair luxury hotel and learned high end techniques as my reward. I slogged it out at Borough Market running a very successful street food stall, developed butchery skills and discovered the world of curing and drying charcuterie at an artisan producer in Hackney, and worked in a modernist kitchen producing fine-dining tasting menus amongst other things.
I don’t like standing still and my focus has always been on gaining more knowledge and skills. I’ve always been a keen writer and I found that my industry experience has given me an edge over other food writers who lack my insider perspective. I now write for several publications, cater for private dinners and functions and work freelance as a chef to keep those skills sharp.