I started off my career in The Ram Yard Brasserie in Bedford in 1997. Over the last 20+ years since then I have gained a wealth of culinary experience, working in many countries across the globe.

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Professionally trained as a French and English fine- dining chef in my early years, I then moved on to work on the Orient-Express barges in the French canals where I was able to hone in my skills as I served meals using the finest local ingredients and had an unlimited budget to play with. From this experience, I have come to learn that the food you create is only as good as the ingredients you use. I use locally sourced, seasonal and fresh produce whenever possible.

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More recently, I have created two beautiful children, which has led me to leave the 60 hours working week chef lifestyle behind me and focus on delivering restaurant quality food to customers in their homes.