What inspired you to become a chef?
Visiting my grandmother and helping her prepare the Sunday lunch when I was ayoung boy.
What do you find most satisfying about your work?
Starting with a tray of ingredients and making something amazing out of them.
The lack of chefs in the industry.
Is there a chef you particularly admire, and if so why?
Raymond Blanc – the guy’s a legend!
Is there any aspect of the contemporary food scene that you find especially irritating?
Hated the trend of foams a few years back.
Describe your perfect dining companion or guest.
My wife or the Leeds Rhinos team as I’m a massive rugby league fan.
Are there any food critics whose opinions you respect, and if so why?
The general public!
What’s the most important thing to bear inmind when cooking your recipes at home?
Always read through the recipe before you start and take your time.
The Gibbon Bridge Hotel