ltant to the Industry in my time and I have loved every minute of it.
I am also a father of four amazing children and husband to a loving wife, who has always supported me in my pursuit for the conquering of the un-tamable beast that is real food.
I started writing a Blog spot a little over a year ago, in a bid to give others an insight into my world. I have written about my goings on in life and work, posted recipes that have been well received and voiced my opinions on things that have mattered to us all within the industry. I have mainly posted 
recipes that are traditional in British values and standards, but given an injection of modern flavour to bring it kicking and screaming into the modern day, but without taking away the original factors that made these dishes the backbone of British cuisine. The aim is to eventually create a recipe journal for publishing when the time is right which will be a cross between a cook book and a diary.
I am a keen advocate for this Industry where the people give their all to make us greater each day, week, month and year. I do not, however, tolerate those that give nothing, jump in blindly, and consistently create a negative image towards our fair Trade. I am a humble and nurturing Chef, but I do not, and will not suffer fools gladly.
As a result of all of this, I have had the good fortune to appear on Television, write for other sites, and I have even been offered my own residency post on a new British Internet TV Food Channel. This is very exciting for me with the social media, computing world expanding all the time, and I have managed to secure a furt
her series where I shall be meeting with some recognised faces to source/catch/kill/forage or buy ingredients and cook together. Interested in taking part? let me know!
The reason for me doing this is simple. I aim to multi utilise this to add more items to my site, to show just how far the Chef unity has come in this country and to help create a site dedicated to remote mentoring within our industry.
We are a nation of amazing talent who strive for perfection, strive to be the best we can be, and strive to be the best country when it comes to dining.
Personally, my future se
ems very bright,full of promise and excitement, and it's all down to self determination, passion and most importantly of all, the support and friendship I have received from other Chefs and the like that we are fortunate to have dedicating their blood sweat and tears to our great industry. We all should be proud of ourselves and each other. we are a family....albeit one of the most dysfunctional families around, but would you want it any other way?
So, come on over, share my journey with me, post some comments, share with others and help keep this industry continue to grow from strength to strength.....No slacking!
Speak soon.
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
