Stories
Materia – Cernobbio, Como
Technique is there to learn for a reason
Ristorante Kitchen – Como
Nobody was frowning at me because of my choices
Verso Capitaneo – Milan
Wow, what a risotto!
Il Sereno Al Lago – Como Lake
As always nobody is going to say no as it’s more money for them!
Le Francais – Bourg-en-Bresse
It is miles ahead of what you might be offered in a 5-star hotel in London
Violin d’ingres – Paris
It’s just not possible! A faux pas
Maison Ruggieri – Paris
We are coming away from snooty, uptight establishments
Cafe Rojano – Padstow
If we thought our Cornwall adventure could not get any better, we thought wrong
Outlaw’s Fish Kitchen – Port Isaac
A charming little place

About Me
I started eating in Michelin restaurants in my mid 20s and since this 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 with quite a number of disastrous experiences too. That being not so lucky! Taking the good with the bad I see eating out as a serious hobby and my biggest 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/how it is made. And because I was absolutely in love with cooking (And still am)
I learned all of the basics: For example: How to make a good jus, how the kitchen hierarchy works and how to make a St Honore. I have professionally trained both in cuisine and pastry at L’école Ferrandi in the centre of Paris and before this the Ashburton Cookery school in Devon UK. Following this I have spent time doing service in restaurants. I like to think I have now grasped a substantial level of understanding of this exciting industry. But of course, there is always more to learn which never stops.