My love of food and cooking began at a very early age ,my grandmother would cook sheep’s head broth with barley carrots and lots of onions simmering for hours. In her little terraced house there was Lancashire cheese and onion rings soaked in Sarsons vinegar on the table. I would catch rabbits with my dad on a Sunday morning and pull carrots and potatoes from farmers fields. Then home to stand on a stool over the sink and prepare my catch.
I trained as a chef in the Army catering corps entering competitions and being mentored by inspirational master chefs Mick Aldridge and Chef McKenzie both culinary champions. After three years training I left the army and traveled, cooking in London, Melbourne and Sydney. In Australia I worked at the Regent Melbourne under the brilliant chef Dietmar Sawyer. I then became head chef at Whitecrest Resort, Apollo Bay, Victoria. These were my early years.
I have traveled and cooked in over 40 countries, cooking for A-list stars in Gstaad, catering for parties in Washington DC and appearing regularly at the Cheshire show representing Roberts Bakery. My latest project is holding regular cookery demonstrations and classes at the Cheshire Cookery School a bespoke private foodie heaven.
With me there’s no pressure cooking, just smiles.