cookie. I’m proud that my arteries are still fighting to keep me alive to this day.
What three ingredients would you take with you to a desert island and why?
I’d bring things that would remind me of home. I mean, I’m on an island hopefully there are some plants to eat and fish in the sea. Barry’s tea, Tesco Brand jaffa cakes (only tesco ones, they’re the one brand that have the ratio of soft sponge and jelly correct) and champagne.
If you weren’t a chef what would you be?
A teacher or a dictator.
What radio station do you listen to in the kitchen?
Radio Cilian, a CDP I have terrorizes us with his choice in melodramatic love music as he gazes across at his not so secret crush.
What other kitchen would you most like to work in?
Apart from a pace kitchen, which I’m assuming everyone else said, I would love to work with Myrtle or Darina Allen in Ballymaloe, the original foragers.
Traditional cooking methods or modern techniques?
Traditional to cook but I do love to dine out to see what the most forward thinking chefs of our generation are creating. I respect that we need both style.
Why did you choose to get involved with TSC Live?
It’s a platform to see chefs that inspire me. I found it a huge compliment to be asked.
