the opportunities are.
The chefs Gibraltian roots mean that his first interactions with food had both a British and a Spanish influence, as he explained.
"It's about bringing the best of the culture we have around us, which is how I grew up, then putting the best dishes from all of those cultures on the table."
In the context of Covid at London Stock he said, "we had to think very fast on our feet and adapt. It was never a case of giving it up and allowing it all to blow over, we took it head on and changed to a takeaway service, and made the most of the opportunity as it presents itself. There's always a silver lining to every cloud."
"The part of my role I'd say I'm most passionate about is coming up with new ideas. This job gave me the opportunity to create things which nobody else has experienced before, that's our ethos."
"My passion really lies in creating that once in a lifetime environment for our guests."
His advice to young chefs in his kitchen applies to chefs considering taking part in MasterChef: The Professionals, too: "Never give up. You're going to have really bad days and I always tell my chefs, 'there will always be a good day to follow a bad day, you should always just keep pushing, keep working and make the most of the opportunities presented to you. They're all learning experiences."
