out and bought all matching containers!
Do you think being a great chef is a natural
talent, or is it something anyone can learn?
I think it’s a bit of both, you need to have
some flair but the most important thing is
to be interested and passionate. The skills
you can learn but the desire is something
you need to have within.
How has your cooking evolved over the
years, and which chefs have had the most
influence on you?
My cooking has definitely evolved over the
years; I can look back at menus or pictures
from years gone by and see how I was influenced by the chefs who were at the forefront of cookery at that time, such as Tom
Aikens. Also the styles of different countries
and international techniques, like hot jellies
and foams from El Bulli and Scandinavian
foraging, both can be identified in some of
my dishes.
Which chefs do you admire the most, and
why?
Jason Atherton, as he has stepped out on
his own and really gone for it. He’s doing
a great job as a restaurateur with so many
great places. My two best friends too, Tom
Boland and Liam Walsh, from when I first
met them to where they are now.
How do you define your cuisine?
Modern British, I’ve been in British
restaurants for the last five years in London
so that’s what I do best. Running an Italian
Pizzeria also gives me another outlet to
be creative with. That’s not to say that’s
all I can do, I quite like working with Asian
flavours too.
Where do you get your creative inspiration
from?
Reading books, internet research, eating
out, going to the supermarket, inspiration
can stem from anything and everything.
I always look at the leading restaurants and
see what they are doing and what’s going
on around London. It’s inspiring to tap into
what fellow chefs are thinking.
If you could prepare only one last meal,
what would it be?
So hard to choose! I love tapas so a selection that included tortilla, pan con tomate,
croquetas, Jamón, chorizo, calamari,
percebes, and also English toad in the hole
followed by cheese, and slabs of Belted
Galloway Rib-eye.
What is the most memorable food city in the
world?
For me it’s Barcelona – the fresh fish,
produce and variety within the cuisi