Did you spend much time on research and development over the closed period?
Yes, while I'm usually absorbed in cookery books, we did take time to visit and benchmark a number of restaurants and hotels. This helps us assess our own offerings and gather new ideas. We're planning improvements to our breakfast and evening menus, focusing even more strongly on local and seasonal ingredients.
If so, what or who has been your inspiration?
I’m inspired by the people I work and have worked with and the constant changes that the seasons bring.
What are you looking forward to most over the 2025 season?
Seeing how the team develops and progresses.
What are you most passionate about in the kitchen right now
I've been exploring charcuterie and fermentation for a couple of years now, but my primary inspiration—and a greater passion—is ensuring nothing goes to waste and that we respect the seasons.
Are you looking to grow anything different/new in the kitchen garden this year?
Yes, I’m looking to grow some agretti, sometimes called monks beard, which looks like grass but has a flavour somewhere between spinach and samphire. I’d also like to grow some chillis, blackcurrants and red gooseberries.
Choosing suppliers and keeping it local can be difficult, how do you choose your suppliers?
Sourcing suppliers for our location presents a challenge, but it's essential that they are aligned with our commitment to sustainability and offer ingredients of the highest quality.
You own a lot of books, name 2 books that any aspiring chef should read
I have around 2,000 cookery books so, choosing 2 is impossible but I would recommend buying something that you are interested, for example if you are interested in fish cookery I’d recommend The Whole Fish Cookbook by Josh Niland, if you are interested in foraging I’d recommend The Foragers Handbook by Miles Irving but if you want a restaurant cookbook for inspiration, there are literally hundreds to choose from and I’d maybe start with Behind The Pass by Luke French which features some of the best chefs in the UK.
