What is your favourite ingredient? Favourite
spice?
British beef - after working at John Torode’s
Smiths of Smithfield it opened my eyes to
all the different breeds we have in the UK.
Vinegar too, so many uses in sweet and
savoury dishes.
What are your favourite time-saving tips for
entertaining?
Buy clever and use your butcher or fishmonger to do the hard work for you, they
are the experts after all!
What is the one piece of kitchen kit that you
cannot live without?
Knives, without them there’s no job!
If you could cook for and dine with anyone,
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who would that be?
My granddad, he passed away when I was
young and before I started cooking, but I
would like to cook and chat with him.
If there was anyone you could cook with,
including people from the past, who would
it be?
Sat Bains for his focus on flavour and
determination to extract it, Michael Wignall
for the way he works and the way he uses
temperature and textures.
Do you have any shift rituals or
superstitions?
On the pass in the kitchen we have our
own ‘mise en place’, it drives me crazy if the
specific little containers are different. I went
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