Head chef at the Brocket Hall restaurant near Welwyn on foraging, experimenting and beetroot
Describe your style
My style is ingredient-led – I like to let the ingredients speak for themselves. For me, it’s all about evolving and presenting beautiful food full of amazing flavours.
How do you decide your menu?
I look at what is in season and what ingredients will work well together. Being situated on the Brocket Hall Estate offers me the opportunity to go out and forage for the freshest produce.
What local producers do you use?
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Esta historia es de la edición June 2018 de Hertfordshire Life.
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