Where did you train ?
After two years full time at college in Tonbridge , I went to London at 18 to work at a gentlemen ' s club called Boodles . I was there for a year and learned the most amazing basics which has really set me up for my career . I then went to work at Read ’ s restaurant with David and Rona Pitchford , who have both been invaluable to my career . I then went back to London to work at Le Soufflé with Peter Kromberg while also working at Chez Nico on my days off . From there I went to work at a very fast-paced restaurant called Coast . Whilst at Coast I won Young Chef of the Year and that ’ s when I properly met Gordon Ramsay . From there , I started with him at Aubergine , then on to Gordon Ramsay at Royal Hospital Road before I opened and headed up the kitchen at Claridge ’ s in 2001 . I stayed with Gordon for 13 years . He is still a mentor and advisor to me .
By this point , I felt the time had come to take the next step up and so I came back to Kent to open Rocksalt in Folkestone Harbour . After 12 years , I finished with nine sites in total . My business partner and I decided to go our separate ways and I left to open The Brasserie MS .
Why a Kent-French restaurant ?
As I am from Kent and already had established so many places in and around Folkestone it seemed the right thing to do to stay here and open my new place . After all , I live in Folkestone and my girls both go to school here , but most importantly I love the area . I decided to go back to the heyday of when I thought British cooking was at its best in the late 90s . I was trained in classical French cuisine and as I was going back to the kitchen , I wanted to reinvent some of those old dishes .
Tell us about the dishes and menu you have created at The Brasserie MS ?
The menu is a nod to the old school but modernised to suit today ’ s tastes . I love bringing back some of the classics as well as inventing new dishes and they seem to be going down a storm . The feedback we ’ ve received in the short time we ’ ve been open far exceeds what I was hoping for .
What is your signature / favourite dish ?
I don ’ t really like the word signature , but usually the customers end up with a favourite dish . At The Brasserie MS it has to be the seafood lasagne with lobster velouté . Everyone loves this dish and I can ’ t ever see myself removing it from the menu .
What is your guilty pleasure ?
I have quite a few although perhaps not quite what you ’ d expect ! I love a McDonalds … Always a triple cheeseburger ! I also love Carte D ’ Or vanilla ice cream with a Rolo dessert tipped on top of it and a little sprinkle of sea salt . Try that , you ’ ll love it !
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