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work can be fulfilling. So whilst my feet are firmly
in the kitchen – I am in the kitchen every day and I
don’t miss many services – I see achieving the right
balance between the two roles is crucial. Masterchef
was fantastic for us, for example, in terms
of bringing in new business. I am, however, very
conscious about the programmes I will participate
in and remain aware of the way in which I want to
put our message across.
THROUGHOUT MY CAREER I’VE
WORKED WITH SOME INCREDIBLE
HEAD CHEFS. MICHAEL CROFT GAVE
ME THE SOLID CLASSICAL TRAINING
THAT’S IMPORTANT WHEN YOU
FIRST START IN A KITCHEN.
celebration of British cuisine. I will be guest chef at
the Suvretta House, St Moritz. The former general
manager of Whatley Manor, Mr Peter Egli, is now
hotel director at the Suvretta House, so it’s a great
connection. I am also looking forward to working
alongside other British chefs including Angela Hartnett,
Atul Kochhar, Claude Bosi, Nathan Outlaw and
Jason Atherton, to name a few of the master chefs
that will be cooking for guests at the festival.
9. What are your plans for the next 12 months or
so?
Going forward it’s about continuing the evolution
of our modern dishes whilst keeping to their classic
roots. It’s very important to me that we give our
guests the depth of flavour in every dish. In the
kitchen I will also focus on building up my team and
continue to develop them. There is a load of work
for me and the restaurant to do regarding the new
legislation around allergens that is coming into
effect. Over the years we have seen an increase in
special dietary requirements so we already have
processes in place, but with the new law coming in
it means there is more work for us chefs to do.
In January 2015 I will be cooking at the
St Moritz Gourmet Food Festival ‘British Edition’ in
10. What are your long term aims?
I think you have to be proud and motivated in what
you are achieving each day. I’ll always be open
to the idea of new opportunities but right now
Whatley Manor and I are a happy marriage that is
achieving everything I want to achieve.
11. What are currently your favourite places to
dine? And which dishes do you love the most?
I don’t have one particular favourite, I’m just happy
to go around and try new places … I tend to really
look forward to dessert in general.
12. Top chefs are often described as being slaves
to perfection, but it’s impossible to be bang on
all the time. Any funny culinary incidents you
can divulge?
I remember once I was making bread and I forgot to
add the yeast to the dough. It took me two hours of
arguing with myself before I accepted the fact that I
hadn’t added the yeast. I quickly had to make some
more!
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