Do you have a career highlight?
Opening our own little family business, The Windmill Chatham Green, with my wife Lydia was the realisation of a dream! We have been so fortunate to gain some amazing, loyal regulars as well as recognition and awards from industry giants such as Michelin and Sawdays.
Which chefs inspire you the most?
Gordon Ramsay and Marco Pierre White
as a young cook and more recently Tom Kerridge and Stephen Harris. I just love their simple and honest, yet refined style which is what I strive for at The Windmill.
What is your favourite autumn dish?
For me, autumn is all about wild mushrooms and truffles. My favourite dishes on my menu in autumn are my celeriac risotto finished with autumn truffle and chives and wild mushrooms on toast with walnut butter and a mushroom cappuccino. In this dish, I serve griddled sourdough spread with a generous layer of homemade walnut butter topped with sautéed wild mushrooms finished with garlic, parsley and caper berries. A beautiful, full of flavour, frothy mushroom soup is served alongside. I love it!
Where do you source local produce?
We go to great lengths, buying from many different suppliers to ensure we get only the very best for our guests. I am very particular and am probably a nightmare to work with for our suppliers but I have built a great relationship with them. I won’t list all of our suppliers but our fish comes from Phil at The Little Fish Company. I source most of my meat from Suffolk Farms who buys from Humphrey’s and game from Ben Rigby’s, and the pork for our famous Scotch egg comes from Julie at Great Garnetts. All potatoes and crisps come from Fairfield’s Farm near Colchester. We also shop from further afield where necessary to ensure consistency and quality.
The Windmill Chatham Green, Little Waltham, Chelmsford CM3 3LE