Salty or sweet?
Sweet. I’m a sucker for chocolate.
Early food memory?
My dad was a gamekeeper and used to bring home all kinds of things – partridge, venison, you name it. I have memories of sitting around the table eating game pie.
Like to eat out?
In Devon, it’s John Hooker’s Cornish Arms in Tavistock, I think he’s a fantastic chef. I like Rock Salt and the Barbican Kitchen in Plymouth too. For a fine dining experience, it has to be Nathan Outlaw‘s restaurants in Cornwall.
Feeling inspired by?
I love seasonal ingredients like game, wild mushrooms and pears. Spices too.
Wish you’d known ten years ago?
Keep it simple! When I was younger I liked to try out weird flavour combinations, which I thought worked but actually didn’t.
Most challenging time in your career?
Right now. We’re opening up a family restaurant and taking on staff. I’ve changed from an employee to an employer and there’s a lot more pressure when it’s your name above the door.
The Cornish Arms or The Treby Arms.
Favourite way to cook?
I really like slow cooking as it brings out the flavours and makes the meat tender. Pigs’ cheeks are a favourite.
Like to have supper with?
Michel Roux, because he’s the godfather of cookery.
Favourite weekend breakfast?
Poached eggs, black pudding, bacon and hollandaise with granary toast.
On the up?
A lot of chefs are now adding more theatre to their cooking and venturing into the restaurant. You can connect with them now much more than you could ten years ago and it’s great for people to be able to understand how things are done up close.
The Greedy Goose, Prysten House, Finewell Street, Plymouth, PL1 2AE