My Story
With over 15 years as a professional chef, I’ve been lucky enough to train and cook in two of Britain’s most iconic three-Michelin-starred kitchens.
My real learning curve began at The Waterside Inn in Bray, the legendary restaurant founded by the Roux brothers in 1972. It is the only restaurant outside France to have held three Michelin stars continuously since 1985 — now more than 40 years. For two years I was part of the 20 chef brigade, working stations including Canapés, Meat, and Fish Garnish. There I helped serve heads of state and Hollywood stars, and had the unforgettable honour of preparing canapés for the late Queen Elizabeth II.
Eager for the next challenge, I moved to the Lake District to join Simon Rogan’s L’Enclume in Cartmel — a groundbreaking three-Michelin-starred restaurant famous for its modern British cuisine and total commitment to hyper-seasonal, British ingredients. I also spent a month working on their biodynamic “Our Farm,” growing the cresses and specialist vegetables that define the menu, before assisting the development team at Aulis, L’Enclume’s intimate private dining room. There, for just six guests at a time, we SERVED intricate tasting menus of more than ten courses that showcased the very best of what the British landscape can offer.
These formative years shaped everything I do today: classical precision, deep respect for ingredients, and a genuine love for delivering unforgettable dining experiences.