"I think the desire for simple, seasonal produce that hasn’t travelled far will continue. You just can’t beat eating something fresh and that tastes of the season. "

What’s the biggest challenge in your role at Holkham Hall? 

Being a Head Chef isn’t just a job – it’s part of your DNA. So perhaps the biggest challenge is taking my mind off food. I tend to do this by walking with my wife, girls, and our dogs. We have five (dogs that is!), including a new puppy, Boo. 

Your favourite dish for impressing?

It completely depends on the season. In spring, a noisette of local lamb with garden vegetable fricassee, because lamb is the best it can be in the spring. In summer, scorched fresh mackerel with a heritage tomato garlic and pepper salad, as it’s fresh and easy to put in the middle of a table and share while cooking a barbecue. The harvest of autumn often brings with it a cascade of seasonal produce, so there are many dishes I could opt for. If pressed, it would probably involve plums – perhaps a tarte tatin. Come winter and the desire for cosy feasting, a slow-cooked pork belly with mixed bean and chorizo cassoulet. 

Tell us about your favourite food memory from childhood 

My love of food began at the kitchen table with my nan. My grandad would go out and forage locally, then my nan and I would create dishes with whatever he brought home. From pheasant and rabbit to apples and rhubarb, she would cook up delicious, hearty food. She was a great baker and I helped her to bake a lot. Whenever I smell a cake baking, I think of her. I carry on this tradition, making fresh shortbread to welcome guests. 

Biggest kitchen fail?

Many years ago, the glass door on a convection oven imploded, covering everything inside in glass. This happened amid a very busy service, which meant we had to start the orders all over again. Thankfully, this hasn’t happened since, and I hope it never does!

Are there any food/drink trends you’re excited about for 2025?

I think the desire for simple, seasonal produce that hasn’t travelled far will continue. You just can’t beat eating something fresh and that tastes of the season. This trend is also influenced by our ever-increasing awareness of sustainability and how we all need to minimise our negative impact on the planet we depend upon.

How do you handle the stress of a busy service?

I tend to be the antithesis of the stereotypical chef who is fiery and bad tempered! My way of handling the heat in the kitchen (pardon the pun) is to keep calm and lead from the front. That way, everyone enjoys the atmosphere and their work. Being a chef requires skill, passion, and discipline, but not a temper!

What would you be if not a chef?

Maybe I would have been a gamekeeper. The work they do is often misunderstood. It is so integral in keeping nature’s balance and the food chain in check. I rather like the idea of being out before the sun comes up and long after it sets, no matter the weather.

Advice for aspiring chefs? 

Keep it simple and cook from the heart. Also, to work the hours required of a Head Chef, it is essential that you love your job. If that passion deludes you, then be brave enough to change career path. I believe you can tell how much a chef loves his craft by the taste of the dishes they prepare for you.