Since I started working in kitchens in the late 1980’s, I came in at a very exciting time, the likes of Marco Pierre White and Nico Ladenis were at the top of their game. Having worked for many great chefs almost 20 years on, most of my previous mentors have come and gone. I have always wanted my own restaurant mainly because of the freedom and control it gives you, knowing this early on in my career I set about purposely going to work at particular restaurants to master certain techniques and skills.

When I worked in France with Marc Veyrat, the owner then of 2 three Michelin star restaurants it dawned on me that my desire for skill and technique was the backbone of all great restaurants.

I started noticing that the French use the word ‘artisan’ for many professions, carpenters, bakers, metal workers, artists but it was not associated with chefs and cooking.

‘Artisan’ is therefore the best way for me to describe my approach to cooking, using the best ingredients from the greatest suppliers and producers, some of which are local and some are not, for me it has to be quality first. Preparing them in small batches with skill, i.e filleting, butchery, pasta work, bread making, cooking and finishing with precision.