"The food scene in Manchester is the best it’s been for years."

When did your love of cooking begin?

I was raised on a farm, so I have always had a fondness for all things that

grow. I used to love sitting in my late grandparents’ kitchen and eating rabbit stew; the rabbits were shot on the farm, which really makes you appreciate where

food comes from. My mother was a great cook as well – she opened a pub 13 years ago and I was always trying to sneak a shift in the kitchen.

What would you say is your signature style as a chef?

I love cooking relatable flavours that people know and love, but doing them

to a high standard. A great example of this is the Yorkshire rhubarb and custard

cheesecake (with rhubarb sorbet) on our new summer dessert menu.

Where do you draw inspiration for the dishes on your menu?

I try my best to work with what’s in season at the current time. I always try to make a particular ingredient the star of the show and not mask it with 10 different elements on the plate.

Any current trends you’re particularly excited about?

Just the general standard of places to eat in Manchester and the laid-back

approach to dining now. I’ve always hated white-tablecloth service. I love sharing meals in the middle of the table – it’s what dining out is all about – not just a

single plate of food in front of everyone. Sleeves up, dig in!

How would you describe the food scene in Manchester?

The food scene in Manchester is the best it’s been for years. We have amazing

restaurants like Skof, Stow, Higher Ground and Kaji, just to name a few.

What sets Refuge apart?

I think Refuge was one of the first in Manchester to go down the sharing

approach to food and we’ve kept that ethos over 10 years. For me, it’s one of the

most stunning local dining rooms – while many grand dining rooms feel stuffy, it’s relaxed and fun to eat here.

What’s one thing you would change about the industry?

I’m pretty sure it’s an obvious issue now, but it is suffering. The tax and VAT on

pubs, bars and restaurants is becoming a joke. Lots of great places are shutting

every week. I just really hope something changes soon. The world will be a

better place with more great bars and restaurants being able to survive.

Do you have any advice for aspiring chefs?

If it gets tough, just keep your head down and keep going. Eventually, you will get

to a place in your career where you’ll realise it was all worth it.