Head chef, Hinnies, Whitley Bay
What did you eat for breakfast?
It can be hard to find time to eat a balanced diet at work, so I like to keep it healthy at home. This morning I had kippers, scrambled egg and spinach.
What’s your go-to guilty pleasure?
A visit to Pizza Corner in North Shields after a night down the pub.
What would be your last meal on earth?
Shepherd’s pie – the ultimate comfort food. It always takes me back to my childhood… My Gran used to make it for me when I was a child.
What can I find in your home fridge right now?
Basque wine from holiday, Riesling mustard, vegetable curry and a block of cheddar cheese.
Which ingredient would you grab if you could only choose one thing?
Butter – it adds richness and flavour to anything.
What is your most essential piece of kit at home?
A water bath. It’s a handy bit of kit when I’m trying to come up with new menu ideas, and it’s always a good talking point when people come round for dinner.
What’s your favourite cook book?
The Star Chef’s Cookbook by Richard Bramble. Although it’s from a few years before my time, it’s beautifully illustrated and gives a wonderful insight into the lives of some of the country’s top chefs.
What is your favourite dish on the menu?
The fish of the day. I’m a big fan of fish and shellfish cooking and we work closely with our fish suppliers so it’s always changing depending on what the boats bring in.
Who is the most famous person you have cooked for?
I cooked for Hugh Grant many years ago when he was staying at Greywalls Hotel in Gullane, East Lothian.
What is your most important piece of advice?
Always respect the industry.
What would you be doing if you weren’t a chef?
Working in a record store. Music is my other big passion.
If you only had £10 to spend on food what would you buy?
Vegetables, lentils and chicken – there’s a lot I could do with them!
Who’s the greatest cook ever?
Eugenie Brazier, who is widely regarded as the mother of modern French cooking. She brought Lyonnaise cuisine to the world stage in the 1930s and trained some of France’s greatest chefs.
Hinnies Restaurant, East Parade, Whitley Bay, NE26 1AP, tel 0191 447 0500, www.hinnies.co.uk
