My Background

I live in a farmhouse in rural Nottinghamshire with my partner Sophie, seven young children and numerous pets! My work has always involved food, recently my career has moved into food styling & recipe writing for national brands such as Booths, Pizza Express and Aldi. I'm also an experienced chef-presenter, performing live to audiences as well as creating online recipe video content for client websites and social media platforms. This follows a career of nearly 20 years working in world class multi-michelin star kitchens across the world and two award winning restaurants of my own in the UK.

Where it all started...

I grew up in North Yorkshire on our family farm in the Vale of York. After completing a degree in Physics at the University of Manchester in the mid 1990’s I spent a couple of years working in hotels in France. Here I gained my first experience in the kitchen, starting out as a pot washer or 'plonguer' before persuading the Head Chef to let me start cooking! On my return to the UK In early 1999 I landed an apprenticeship with Aaron Patterson at the Michelin Starred Hambleton Hall Hotel in Rutland. My time at Hambleton Hall really instilled an awareness of the amazing produce available to me in the East Midlands.  This awareness subsequently formed my chef ethos- championing local & national artisan producers, using only small scale local ‘rare breed’ cattle, sheep, pig & poultry farmers and foraging in the surrounding countryside & hedgerows throughout the year for morels, wild garlic, wild plums, watercress & of course the abundant local game during the autumn & winter. In 2010 my former restaurant 'Entropy' was shortlisted for the UK's Best Restaurant in the Observer Food Monthly Food Awards.   

I am delighted to have had my passion for local produce & ‘forgotten foods’ recognized by an invitation to be part of the ‘Slow Food Chef Alliance' and to recently work along side Slow Food UK in support of their 'Slow Meat' initiative, promoting the idea to consumers of eating less, but 'better' meat and raising awareness of the alternatives to intensive meat production.  

I am largely ‘self taught’ yet I have sought to expand my culinary knowledge continually over the years with internships at some of the World’s leading restaurants including Heston Blumenthal's Fat Duck, Le Champignon Sauvage, Tom Aikens and The Square in the UK and Per Se, Gordon Ramsay, Babbo and WD-50 in New York. Additionally in 2008, I studied food science modules including ‘food flavour’, ‘psychophysics & perception’ and ‘consumer studies’ at post-graduate level at the University of Nottingham.

I have extensive experience in property development having project managed the creation of my two previous businesses from a derelict butcher’s shop and joiner’s warehouse into restaurants that have gone on to achieve national recognition.

Always pushing myself to exceed, I look forward to new opportunities, new connections and developing new skills


September 2016