Where are you originally from? – I’m from York When did you first become interested in cooking? – I was 14 years old and a KP, the chefs got all the girls…… the KP’s didn’t! Who was your biggest inspiration? – It has to be Marco Pierre White What changes have you seen, if any, in the way the restaurant world has changed? ie have peoples tastes changed, do people expect more nowadays etc..? – There seems to be a lots more allergies, and a lot less aggression in kitchens! What has been your biggest success to date? – My own restaurant! What’s the must try dish on your menu? – Spicy Pork Gnocchi with sun-dried tomatoes, rocket and parmesan What would be your tip for upcoming chefs? – Listen to your Head Chef, they’ve tried all the shortcuts already! What are the 3 main components to running a successful restaurant? – The staff, the guests and the food. (Or butter, salt and cream?!?) Finally, If you could summarise, what do you believe good cooking is all about? – Good ingredients managed well!