When did your love of cooking begin?
Really young, when I was about six years old. I used to cook eggs for myself and add ingredients to really zhoosh it up. I loved eating delicious food. My mum, dad and I had this Friday-night tradition of going to a restaurant; it was a special occasion we all looked forward to. We went for Mexican, Thai, Indian – there was no chicken fingers and ketchup. Eating out was a big influence for me.
What inspires you when you cook new dishes?
Seasonality above anything else and different cooking techniques – I love grilling in the summer, and braising and stewing in the winter.
Why is it important to cook seasonally?
To get produce at the peak of its quality. You’re not going to want a strawberry in January, and a butternut squash in July will be mealy and starchy – it’s a no-brainer to me really.
What’s your favourite dish from the new menu?
The Creedy Carver chicken, cooked in sherry vinegar, with grilled Tropea onions and Romesco sauce. It’s really acidic and in your face. The Romesco sauce is spicy, the onions are really sweet and the sherry-vinegar glaze tastes almost like barbecue sauce – it’s really moist and has a great combination of flavours.