Tell us about you, what were you like growing up, and what would your family and friends have described you?
Growing up I was shy and very quiet.
I didn’t really enjoy school but when I started cooking at college it really helped me to express myself.
I was never any trouble in my mum’s eyes!
What your first memories of cooking?
I can remember being around 5 and making “mud pies” in the garden.
My dad was always cooking at home, things like casseroles, faggots, curries and I spent a lot of time watching him
Sometimes he would let me peel the veg!
What fuels your creativity as a chef?
The buzz of when things go right and people love eating what I have created.
Could you see yourself working with kids/young adults in the future to help give them direction in life?
Yes, I already spend time at the catering department at Halesowen College. I like the feeling of knowing I am helping the next generation.
What advice would you give to someone starting out in the industry?
Find a mentor as soon as possible, try and take as much knowledge as you can from them.
Eat out as often as you can.
What places in the world that you haven’t been yet you would like to visit to sample the food?
I would really love to go to Japan. I am hoping to visit next year.
I find Japanese produce interesting and inspiring I often use it in my cooking and would love to see it in its origin.
What would your favourite Friday night takeaway be?
Chinese, salt and chilli king prawns to start and then a mushroom egg foo yung with fried rice ( and chips!).
What are you most excited about right now in the food scene?
The growth of independent restaurants at the moment is amazing.
Where would you take your out of town guests for a memorable dinner?
It would either be the Peach Garden in china town for delicious roast meats Cantonese style, or for a real treat Simpsons.
Favourite music to cook too?
Anything with a fast tempo, cooking when done right gets the adrenaline going!
Your favourite five minute recipe…
Steak and eggs on fried bread for breakfast.
100g of steak
2 fried eggs
½ a shallot
½ a clove of garlic
A handful of coriander
A zest of lime, a squeeze of lime juice
1/3 of a green chilli
2 slices of bread
Fry steak in a pan.
Season steak and turn frequently until medium rare.
Leave to rest.
Finely slice garlic, shallot and chilli.
Add garlic, chilli and shallots to pan used when cooking steak.
Sweat until translucent.
Add in eggs, fry until cooked.
Take eggs and mix out of the pan
Use the pan with the remaining butter to toast the bread until golden brown.
Slice steak and add to the bread.
Place eggs and chilli etc on top.
Sprinkle with chopped coriander, zest and juice lime on top.
What does the future hold for you as a chef?
Opening my own restaurant in Birmingham, later this year.
Fill in the blank: if I’d weren’t a chef, I’d be….
A footballer but you don’t see many footballers with two left feet…