My earliest food memory is sitting with my grandad with a raw stick of rhubarb he’d just pulled from his garden, and a bowl of sugar to dip it in. I blame him for my ridiculous sweet tooth.

Any food that is seasonal, and made with skill and passion, is trending for me. Some things never go out of style.

My favourite place to eat is St John in Smithfield, or the idyllic riverside L’Enclume in the historic village of Cartmel, Grange-over-Sands. My most memorable meal changes as life goes on, but the best I have ever had was at Ynyshir in Wales. The entire experience was just on a different level and right up my street. I could still name you every course of the 18 or so we had that night

My ideal dinner guests are the chefs from my past and present life. They are the reason I am where I am, and the drive behind where I want to be. And they are always good for a laugh.

There are too many cookbooks I could list that inspire me, but the two that changed my life were The French Laundry Cookbook by Thomas Keller and Essential Cuisine by Michel Bras.

Three items I always keep in my fridge are hot sauce, salad cream and a good Cheddar (Godminster is my go-to).

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