do but for work. I like trying new flavours and seeing what other chefs are doing and taking inspiration from them."
On The Roux Scholarship 2015: "The main reason I wanted to do it is so I could go to a top three star restaurant, it's a massive window of opportunity. I'd never done a competition before and I thought, what better way to start than at the top? I entered the scholarship last year and the year before that I did National Chef of the Year - that year Hayden Groves went on to win it and I ended up going to work for him! When I went for the job we talked about Roux Scholarship and whether I was going to do it. Hayden said 'if you really want the job you have to do the Roux Scholarship'.
"I wanted to see if I could stand up against the other great chefs in the country, could I cook alongside them and get somewhere? I also wanted more exposure as you feel like you don't see the outside world when you are trapped in a kitchen.
"Being in the final last year was a big eye opener, there were a few problems on the day that I've learnt from but I knew I had to do it again, I need to win it. It is daunting, I was cooking for Gary Rhodes, Angela Hartnett, Michel Roux - all chefs that you look up to and aspire to be."
Cooking ambitions: "I'm very much a country boy even though I work in the city, so for me I'd like to own a country pub or go back to a manor house. I did a stint at Pennyhill Park with Michael Wignall, it was a stunning location, out of the city and still cooking food just as good if not better than in the city. The produce outside of London is a real eyeopener for chefs especially having it on your doorstep."
