1 Michelin Star 2024
My interest in food started when I was quite young. Every Sunday my Nana used to come for Sunday lunch and demand a chocolate cake for pudding. My mother taught me how to make a basic sponge cake and I became hooked on trying new things in the kitchen and going to the local shop each Sunday morning to buy ingredients for the weekly masterpiece. From then on, I knew I wanted to be in the kitchen.
My cuisine has evolved over the years. I trained at a time when classical food was coming to an end and molecular gastronomy was in the heart of every kitchen. I would define the food in Fletchers as classic British with a modern twist. We use the building blocks of classical dishes and add modern techniques to bring it to the 21st century.
There are too many amazing products out there to have one favorite but, of course, we source from local suppliers where possible and support the local farmers and producers and we work on seasonality. I am a huge fan of east coast seafood, I have been fortunate enough to go out with the east coast fishermen and it really makes you appreciate the level of work, commitment and the amount of care taken to make sure the seas are not overfished and can be sustained.
I would describe my cuisine as old meets new. Keeping with the classic flavors using modern techniques. I am also a keen forager so you will always see something on the menu that’s from the Yorkshire countryside or coast. I let the main ingredient shine through, and we never over manipulate dishes. Good cooking is down to good shopping. The rest is easy.
Working in hotels offers immense diversity and, I always ask every member of my team where they see themselves in 5 years. With a multi-outlet kitchen, junior chefs get the best experience ranging from a sandwich to fine dining. They gather these skills over a period which opens many more doors for their future. Some chose Michelin stars or country pubs but my aim is to prepare them for anything then the world is their oyster.