your guilty pleasure food?
Chicken kiev is my absolute guilty pleasure. My wife does chicken kiev with rice, frozen peas and sweetcorn with butter and black pepper and that is one my absolute favourite things.
What three ingredients would you take with you to a desert island and why?
Garlic as it’s my favourite vegetable. It can sweeten things, make things spicy, add depth, etc. Chilli because virtually everything tastes a little better with chilli and tomatoes because they can be sweet, be eaten raw and can be added to make sauces and juices so it’s completely versatile.
If you weren’t a chef what would you be?
I think I would like to be a carpenter. I love the idea of working with my hands and crafting. I think I would be a specialised carpenter. I did wood work at school and built an electric guitar, I love wood, working with wood and all of that sort of stuff that goes with it.
What radio station do you listen to in the kitchen?
No but we do have a stereo downstairs in the prep kitchen. We have a Bose speaker down there and we take it in turns to put stuff on but I’m terrible because I listen to a lot of story books and stuff.
What other kitchen would you most like to work in?
Probably The French Laundry. I think Thomas Keller has had the most influence on modern cooking and his food is effortless and timeless.
Traditional cooking methods or modern techniques?
Traditional cooking.
Why did you choose to get involved with TSC Live?
Firstly, because I like The Staff Canteen and you guys have done us proud so it’s nice to pay that back, secondly it’s also nice to reach out to young, up and coming industry people because you guys appeal to them quite a lot so TSCLive appeals to that side of the industry that we need more involvement from.
