On inspiration

Dog chewed hardbacks, a trip to Andalucia, and crackhouses in nineties West London.

On my desk this weekend, I pulled out a few of the older books that over the years have influenced my work, inspired me to work harder, and helped define and refine the way in which I cook food. My approach has changed over the years, and where I was once heavily focused on French classics, my style is now far more simplistic and ingredient led. You pro…