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 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 and how it is made, and because I was (and still am) absolutely in love with cooking.

I learned all the basics, for example 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 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.