" ...the one thread that runs through everything is a commitment to quality, seasonality and local sourcing. "

What sparked your love of food?

My mum has owned a bakery for over 30 years, and I was raised on a farm, so I’ve

always respected the farming process – from rearing livestock to harvesting crops – and that translates into my approach to cooking. When you grow up witnessing the care that goes into food production, it gives you a real appreciation for quality ingredients and the people behind them

What does a typical day in the kitchen look like?

Carden Park is a large resort with multiple kitchens and dining outlets, so no two days are the same. We might be cooking for guests on a relaxing break, or catering for large-scale corporate events or weddings. Supported by our Head Chef, Cyril Gabriel, I oversee the food offering across the entire estate. I train and support our amazing kitchen teams, source fresh local produce, develop menus and work closely with local suppliers. It’s a very dynamic role, and that’s what keeps it exciting.

How would you describe the food offering at Carden Park?

Incredibly diverse – and that’s something we’re really proud of. From elegant fine dining to more relaxed dishes, we cater to a wide range of tastes and occasions. But the one thread that runs through everything is a commitment to quality, seasonality and local sourcing. Whether you’re having a three-course dinner at The Vines or grabbing lunch after a round of golf, the attention to detail, fresh ingredients and passion are the same.

What’s your favourite dish on the menu right now and why?

I’m really enjoying the Glazed Quail Breast at The Vines. Served with a confit leg, cherries, baby gem, artichokes and a rich cherry jus, it’s refined, seasonal and a great example of the kind of dish we aim to create – clean, bold and colourful.

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

Recruiting young talent continues to be a challenge, which is why we’ve invested in apprentice programmes here at Carden Park. We want to support and develop the next generation of chefs, not just in terms of technical skills, but also by giving them the confidence and foundation to build a lasting career in the industry.

Which ingredients are you loving at the moment?

I’m really enjoying working with Isle of Wight tomatoes – they’re full of flavour, naturally sweet and incredibly versatile. They’re a brilliant example of how British produce can rival anything from abroad. I’m also a big fan of Welsh lamb; it’s such a high-quality ingredient, full of depth and character, and we’re lucky to have the suppliers so close to us.

What’s the biggest mistake you see in kitchens?

Chefs not tasting their food. It sounds basic, but it’s fundamental. You can have perfect technique and the best ingredients, but if you’re not constantly tasting and adjusting, you won’t hit the mark. Achieving the right balance of flavours only comes with consistent tasting and fine-tuning.

What’s next for Carden Park?

We’re completing a full refurbishment across the estate to enhance the guest experience. From a culinary perspective, we’re continuing to push ourselves –

refining our menus, developing our team and building even stronger relationships with local producers.

What advice would you give to young chefs just starting out?

I’d always recommend starting with an apprenticeship in a traditional kitchen. You’ll learn the foundations and build a work ethic that will serve you throughout your career. Find a mentor you respect, stay curious and don’t rush. The best chefs are those who take the time to understand the craft, stay humble and never stop learning.