MEET THE CHEF
Tell us a bit about you
I started at The Brasserie on the Bay at Prince’s Golf Club in Sandwich as a kitchen porter. Head chef Michael Fowler saw my interest in cooking and gave me the chance to become his trainee chef. I completed all my in-house training with HIT Training Academy. We relocated to several places, but after a few years went our separate ways and I moved to Cornwall to gain more experience. Missing home, I saw a position at The Powell for head chef and have been in the role now for 18 months. I love the freedom I’m given to express my ideas and put them to plate. We use Hogman’s Butchers, a local family business just like ourselves. Their steaks and roasting joints are the best! The braised shoulder of lamb with pomme purée, honey glazed heritage baby carrots, sautéed curly kale and minted lamb jus. I love how many techniques are used in the preparation, the colours and flavours. My current bosses Robin and Clare. Before I came here, I was planning a new direction in my career, but they believed in me and pushed me to achieve where I am today. Our Rational self-cooking centre.
I use a lot of features on this oven, including steaming veg, overnight cooking to make our meats succulent and braising for my favourite dish! A famous double sausage and egg muffin with a hash brown and a flat white is the right way to start my day!