Your most memorable moment in the kitchen?
Meeting my wife-to-be. She was my boss at the time – and she probably still is!
Do you have a career highlight?
There have been many from working alongside the great Ken Hom to creating and cooking a private dining menu for The Duke of Edinburgh.
Which chefs have inspired you the most throughout your career?
As a young chef it was always Auguste Escoffier, his culinary bible ‘Le Guide Culinaire’ still has pride of place on my bookshelf. I also like Tom Kerridge and the way he cooks ‘real food’.
What is your favourite autumn dish?
As the nights draw in, I love to cook and eat all types of slow cooked comfort food, especially beef blade steaks and four-hour braised lamb shoulder.
Where do you source local produce?
I have two very good local butchers, one who has his own herd of cattle, so I know exactly what I’m getting. I also use local suppliers for fruit and veg from Essex, Suffolk and Norfolk and West Mersea for Colchester oysters.
Wivenhoe House, Park Rd, Wivenhoe, Colchester CO4 3SQ
More info: wivenhoehouse.co.uk