What do you have for breakfast?
Kefir yogurt, nuts, seeds and berries – which is a bit of a boring healthy habit I have. I get plenty of stick for it at work!
What’s your guilty pleasure?
Really good pizza and donuts. I love Flint Pizza in Heaton, and for doughnuts I like to go to Proven Goods in Newcastle.
What would be your last meal on earth?
Something really simple like a grilled piece of fresh fish by the sea on a sunny day with a cold beer or two.
What’s in your home fridge?
There’s nothing out of the ordinary really, though there’s always good butter and top-quality cheese. Sriracha sauce and French’s mustard are also essential. I tend to have lemons and limes to-hand too, and plenty of garlic in my larder. I’ll also generally have a homemade ramen broth somewhere in there.
What’s your favourite food book?
Thomas Keller’s Ad Hoc at Home, which I use a lot when cooking for the family. It’s full of great recipes for home and it looks fantastic as well.
What’s your most important piece of kitchen kit?
Sharp knives are absolutely essential in every kitchen – at home and at work.
What’s your most important piece of advice in the food business?
When you are young or new to the industry, absorb as much information as possible. Take your time to gain as much experience as you can and make an effort to get yourself out of your comfort zone often.
What would you be doing if you weren’t working in food?
I’d quite like to be a sports journalist, covering Formula 1 or football for a living – though covering Spurs full-time might be too much of a roller coaster for me.
If you only had £15 to spend on a meal, what would you buy?
Fish and chips from Oswin’s at the Tynemouth Castle Inn and an ice cream from Cones would be perfect on a nice sunny day on the beach.
Who is your favourite chef?
I wouldn’t say I have one in particular – though I admire Thomas Keller and like David Chang’s innovation. Anthony Bourdain is also a hero of mine.
The Inn Collection Group, www.inncollectiongroup.com
