Fresh produce is the biggest inspiration for me, taking seasonal produce right from the farm to fork. We’ve recently started working with Ben from Swinbrook Farm. His produce is superb quality and raised just 2 miles from The Angel. Being able to have full traceability is an important thing for me and our customers.
Who or what inspires you?
Honest, simple, not over complicated. It’s about letting the flavours work for themselves. People get lost trying too hard. Don’t use too many components on the plate - maximum of 5. Good homemade stocks and sauces and detailed finishing make any dish complete.
How would you describe your approach to food?
Flavour and quality of ingredients is key for me. I constantly look at ways to extract and combine the most enjoyable flavours into a dish from the available ingredients. I particularly enjoy re-working classics with my own touch.
What is the best advice you’ve ever been given?
Stay disciplined. From working in my very first kitchen this has focused me on where I wanted to be. It’s not all about shouting and being ‘angry’ as chefs are sometimes portrayed, it’s about guiding and helping the younger generation of chefs.
The Angel at Burford