I was born in Pembury, Kent on May 23rd, 1960. You could say that I was almost born in the kitchen as my mother went into labor whilst helping my father at work in his restaurant. All my childhood was spent in or around food and it was only normal for me to become a chef. At 16, I started an apprenticeship with Maître Pâtissier Henri Hellegouarch, a pastry shop in Paris, followed by two years in the kitchens of Alain Chapel in Mionnay. My food is true to its roots of French Classic but also Cuisine Bourgeoise, respect and love of the finest ingredients with seasonality playing a major part on the menu.For inspiration, I run marathons. It’s my hobby. I ran London in April, 2008, then again April, 2009. Best time: three hours and 31 minutes. I also ran Paris, New York, Tromso, Médoc, Monaco, and the 100 kilometers de Belvès in France. It helps to keep me fit, mentally stable, and above all it makes me hungry!
These days I like to feature its crunchiness in a salad to accompany blood sausage and fried egg, with a spicy tomato chutney.
It’s true that we perpetuate respect for the work and products of the farmers who have stood by our family for nearly 50 years!
Like Alain, I like spring asparagus very much.