1.Name 2 of your “food heroes” and tell us why they inspire you?
Raymond Blanc I love his style of cooking and he was the first chef to to introduce an explanation in his recipe books of what was happening to the food as it cooked.
Richard Shepard I had the privilege to work with him in Capitol hotel Knightsbridge.He taught me that no matter how many stars and accolades you may win your establishment will fail if you don't keep good accounts ! That was in the 1970's the Capitol was one of only three Michelin star restaurants in the UK.
2.What do you like to cook and why?
I love to cook game when it is in season. Game is always tasty and the flavours change with the season and the location it is sourced from.
3.When did you decide to become a chef?
I must have been about 14 years old and working in a fish and chip shop . Despite having hands like prunes after peeling over three tons of spuds a week and preparing an array of fish types (every thing in the shop was prepared from fresh) I loved the skills my boss taught me and he encouraged me to work at something I had a flair for. 50 years later I am still nuts about food.
4.What do you remember about School dinners?
School dinners were brilliant as our dinner lady Mrs Tann knew how to cook and frozen chips hadn't been invented. The dinner hall was always warm and filled with the aroma of that day's delicacy .
5.What was your favourite school dinner?
They all were, but occasionally there would be braised lambs hearts on the menu served in the meatiest of gravies and mash potatoes with the occasional lump.
6.What would be your perfect meal?
Roasted loin or Roe deer and boiled potatoes in their jackets with a good strong roast gravy and some spring cabbage .
7.What kitchen tool could you NOT live without?
There is a myriad of labour saving devices available to the chef nowadays but I still value my knife as an indispensable item.
8.In your restaurant or premises who would be your ideal diner?
Clients who appreciate fresh locally sourced ingredientsand do not insist on something like strawberries in January . However we must treat all clients with equal courtesy .
9.If you weren't a chef what would you be?
If I had not become a chef I would have loved to have worked in agriculture .I love being outdoors.
10.Where do you go when you want to eat at a restaurant?
Brian Maule at Chardon D'or the food is always well cooked and presented. Service is great and the menu is unpretentious .
11.What 5 ingredients would you choose to have on your desert Island?
My favourite ingredient is butter , not much good on a desert island so I would take salt ,vegetable oil .a massive bag of rice and some dried ham I'd have to forage for the rest.