I’ve been cooking professionally since I was 17. Early on, it was about refinement through technique, precision, discipline. I trained in classical kitchens, worked my way up through some of the best, and learnt how to bring structure and elegance to a plate. But over time, what’s shaped me most is learning when to step back and let the ingredients take the lead.

In my role as Executive Head Chef at Fowlescombe Farm, that feels second nature. This is a working regenerative farm, and what we cook is entirely shaped by the land around us: the heritage breeds we rear, the soil we grow in and the conversations I have every day with our head gardener and farm manger. We don’t write menus weeks in advance. We respond to what’s ready, what’s thriving and what the season’s telling us.

My style is honest and detail-driven. I like depth of flavour, balance, and for everything on the plate to have a reason to be there. Whether it’s a slow-braised neck of our own Manx Loaghtan lamb or celeriac salt-baked straight from the beds, it’s always about creating something with care, and with full respect for how it got to the kitchen in the first place.