I have been dining in Michelin restaurants for many years, and in that time I have been lucky enough to combine travelling with eating in supposedly the most exciting restaurants worldwide. But all has not been fun and games; I have been burned by quite a few disastrous experiences too. That being not so lucky! Taking the good with the bad, I see eating out as my greatest passion. But I knew that I had to start training to be a chef, to try to understand technique and to explore further what I was eating and how it is made, and because I was (and still am) absolutely in love with cooking.

I learned the foundations: how to make a good jus, how the kitchen hierarchy works and how to make a Saint-Honoré. I have professionally trained in both cuisine and pastry at L’École Ferrandi in the centre of Paris, and before this at Ashburton Cookery School in Devon, UK. Following this, I spent time doing service in restaurants. I now have a deep understanding of this exciting industry, though there is always more to learn.