them for 24 hours and then deep fried them. They were edible. It wasn't the nicest thing in the world to eat, but I really went into the brief: it's not the nicest thing to eat but it looks cool as fuck. And so does punk music.
Can you tell us a bit more about your main course?
Most of my menu wasn't very personal to me. It was eras of music and what they've done for society. With my main course it was more personal - Ozzy Osborne was from Birmingham, he was dyslexic also like myself - but it didn't stop him doing what he wanted to do and achieving his goals.
I also had girlfriend whose dad was a roadie for Black Sabbath. Sabbath means Sunday. I didn't want to do a Sunday roast, but I wanted to do elements of a Sunday roast.
The Wagyu beef was obviously the Sunday beef; the only reason I used purple potatoes is because of the purple, and Black Sabbath used to be purple and black so.
Do they taste the same?
Well Paul Ainsworth didn't think they taste the same (laughs). I think they were good enough.
The scones replicated a Yorkshire pudding, in a sense of that was a starch for the dish and I did a smoked beetroot sauce and grated blue cheese. So it was steak and cheese with American biscuits.
Am I right in thinking your dessert was a bit tongue in cheek, inspired by the smell of Brian Ferry's aftershave? I wouldn't have put you down as a fan.
You know I'm not a fan, but like I said, throughout my menu, it was to do with what artists have done for some and what a generation of music has done for society, so with the dish - The New Romance - it was to do with an era of music that changes our perception of masculinity.
Image: From left to right, Sabrina Gidda, Kray Treadwell, Paul Ainsworth, Ryan Simpson-Trotman
If I was to walk down the high street now in high heels and make-up, it would be less frowned upon because there've been people that have been here before us.
Brian Ferry started that. Also, the reason I use the ingredients from the aftershave is that when you go out and listen to music, the last thing I do when I get ready is put on aftershave and then I feel a million times better and more confident.
The flavours went together, and I could use the aftershave - when the guests received the dish they also received a sample of the aftershave, whether they wanted to smell the flavours that were in the dish or just have it.
The dessert was poached peach in tonka nut oil, white chocolate mousse with apple marigold, peach and sea fennel sorbet, a tuile and a white chocolate shard.
When you entered the competition, which of your dishes did you really want to take through to the banquet?
I wanted the main course to make it to the banquet just because it had more of a personal connection. So for me, that's the one that I wanted to get to the banquet but I would have been happy with any of them getting to the banquet.
What was it like being judged by Paul Ainsworth?
For me, just cooking for Paul, obviously growing up watching him it obviously he's got a brilliant CV and just to cook for him, for him to judge me was more important to me than getting to the banquet. I wanted to make it to the Friday.
What inspired your fish course, Disdain for Orthodoxy? 
