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I became interested in cookery at school, enjoying the opportunity to be creative and express myself. My culinary career began at Lancaster & Morecambe College. After graduating, I worked in several prestigious restaurants, including the two Michelin-starred Le Champignon Sauvage in Gloucester, before arriving at Northcote.
Northcote’s ethos to use local suppliers is close to my heart. There are many unsung heroes and new generations developing new products that I like to discover and work with. It’s about taking that local produce and putting my twist on it – working with the seasons, to bring out the best of every product to create new exciting dishes.
I love game season, especially here in North West England where we have such an abundance of it and of such amazing quality from our local suppliers. It's just such a versatile ingredient to work with.
Food to me is emotive, it’s my personality on a plate, putting my heart and soul into each creation. I like food to be very visual, elegant and packed full of great flavours and textures, it must taste of what you see.
For easy roast potatoes to accompany a Sunday roast, parboil Maris piper potatoes until soft on the outside, drain and leave the in the colander for 5 minutes, sprinkle over a little salt and lightly toss, pour 150ml of vegetable oil or duck fat into a deep roasting tray and place in the oven for 10 minutes until smoking hot, spread the potatoes in the tray and cook for 45 minutes.