I started experimenting with cooking in my teens.  My mum was useless so that was a great incentive to teach myself, aided by a  friend's mum!  I also discovered, through their family, the value of the relationship between wine and food. So, I studied to become a Maître Sommelier and failed twice! I did, however,  learn that a) I love wine, b) it is the perfect marriage with food and 3) was easier to open a bottle than  to cook! 

The rapture that eating and drinking well has always been at the core of who I am. My passion is sharing it with my loved ones and everyone I'm cooking for!

I’m a natural host and my skills have evolved over the years by entertaining, both in the garden and the dining room, and originally with the help of cook books but slowly the skills evolved and I became able to host functions for 150+.

Then came MasterChef! Knew I wanted to improve so every night became an invention test! Applied twice but despite having been accepted on both occasions, had to subsequently recluse myself due to work commitments! 

Then, a pesky bug called COVID arrived. My core business became non-existent so my wife forced me to do anything to get me out of the house! I joined a food charity, initially as a sous chef, but after a while, became COO of London’s largest pandemic food charity as my primary background was in logistics. Oversaw and helped cook up to 11,000 meals a day for frontline workers and those in need. An immense and immersive  learning curve, using industrial equipment and mass producing every day, 

Bought my son and daughter in law a chef experience as they had a new born and they couldn’t go out. Realised that I was way better so……….. here I am 😊