The head chef of Candlelight Inn in Somerset shares his career milestones and professes his love for Cornish pasties
Which kitchen item couldn’t you live without?
My knives. I like to have a mix‑and‑match selection to choose from depending on what I’m cooking, so I always have a couple of different brands to hand.
What do you listen to in the kitchen?
It varies a lot from day to day as the chefs take turns picking playlists. It can result in some pretty wild tunes.
Career highlight to date?
My first proper chef role was at (the now closed) Michelin‑starred Wilks in Bristol. It was amazing to work alongside such talented chefs and I learnt a lot there.
More recently, a huge highlight was being awarded an AA rosette at Candlelight Inn. It’s wonderful to have the food recognised by knowledgeable inspectors. Now I have my eyes on a second rosette.
Your most-read recipe books?
Gordon Ramsay’s 3 Star Chef and Massimo Bottura’s Never Trust a Skinny Italian Chef. Massimo’s book is an interesting read. As well as great recipes, he reveals the stories behind his food and takes you on a journey through his career.
Favourite place to eat out?
One of my most memorable meals was at The Elder in Bath. Everything was spot‑on; I couldn’t fault a thing. The presentation, unique cooking style, flavours – everything was faultless.
I also recently visited Steaks n Sushi in Exeter which was great.
Best staycation spot?
Cornwall. My last trip was a stay in Falmouth where I spent most of my time stuffing my face with traditional Cornish pasties – I love them.
Guilty food pleasure?
Late at night after a long shift I’ll chuck a frozen supermarket pizza in the oven.
Desert island meal?
Steak and lobster, both with the full works and washed down with a pint of Stella Artois.