"I would like to see the public go for more sustainable and local produce."

When did your love of cooking begin?

As a hungry teenager, I used to watch my stepmother cook for us. She’s a vegetarian and she would just throw everything in a pan and it would turn out super tasty. Also, growing up, I spent a lot of time in a little seafood restaurant on the Isle of Wight, as the owners were friends of ours – watching the chefs produce the most incredible seafood caught that morning from the Solent blew my mind.

What’s been your greatest influence as a chef?

Literally every chef I’ve met, and every place I’ve worked, has shaped me in some way. I’m so very fortunate to have worked with some of the greats. From Michelin-starred restaurants to cooking for people in their homes, I’ve learned the environment is everything. I was once in Thailand enjoying the most amazing massaman curry – in my shorts watching a beautiful sunset with stray cats begging for scraps – and it made me realise a great meal isn’t necessarily in a top restaurant; it’s where you feel most comfortable. After this experience, my cooking style became simpler and more relaxed.

What are the unique considerations of catering to a golf club?

When I first started at Woburn, I didn’t have a clue about golf. Getting my head

around the fact that lunch could be at 12pm or 2pm depending on the players’

progress was madness to me. It has made me adaptable to change, fast on my feet, and able to prepare meals quickly or slow things right down.

How do you keep your kitchen a well-oiled machine?

Having the right team who share the same values. At Woburn, we really look

after everyone and in return we have amazing staff and culture. Great support

from managers and owners allows us to invest in people and capital. Through

training, measurement and consistency, we continue to be on top of our game.

What are some of the most popular dishes on your menu?

I must mention our famous sausage rolls! We make about a thousand a week.

We get the most amazing secret-recipe sausage meat from our dear friend Simon

at The Best Butcher a few miles away in Brickhill, and roll them up in puff pastry with a sweet red onion marmalade. They definitely ease the pain of losing your balls on the course!

Any exciting flavours on your 2026 autumn menu?

Golfing in an English autumn can be miserable at times, so we like to make

sure there are always those hearty comfort dishes on the menu. I’m looking forward to using more of our Woburn venison this year with local mushrooms and squash.

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

I believe we have all got used to eating cheap food for too long now. I would like to see the public go for more sustainable and local produce. Our government

needs to do more to help the industry with rising operating and energy costs,

aiding businesses in producing better quality yet affordable meals.

Any advice for aspiring chefs?

The more you can surround yourself with great people, the better you will

be. Stage in different kitchens on your days off and remember it’s OK to make mistakes – this is where growth and great ideas come from. Practise at home and

taste everything. Cook honestly and with lots of love!