I never wanted to be a chef.

In fact, people told me it was a stupid idea — long hours, low pay, not a “real career.”

But at 14, I started working as a pot wash in a local kitchen. It wasn’t glamorous. I was scrubbing trays, trying not to fall behind, watching from the edge of the pass. But something about it just stuck.

I didn’t chase the title. I just kept showing up — learning, listening, getting better.

Over the last 9 years, I trained at cookery school, I’ve worked across pubs, restaurants, private homes, outdoor setups, quiet lunch covers, and chaotic services. I’ve cooked in some tough kitchens and some great ones, and I’ve taken something from every shift and every chef.

Now, I run my own private dining service — bringing that experience into people’s homes. No drama, no ego — just proper food, cooked with care.

What I Cook

My cooking’s built around seasonal ingredients, cooked in a way that feels right for the moment.

Some dishes are slow and rich. Others are lighter, sharper, more delicate.
I don’t follow one set style, but I do follow a few key rules:
Balance every plate. Don’t overcomplicate it. Let the ingredients speak.

If something needs smoke, I’ll smoke it. If it needs acid, I’ll pickle it.
But if it’s already good — I’ll leave it alone. There’s no need to be clever for the sake of it.

You’ll find depth, contrast, and flavour that holds up across a whole menu — not just one plate.