As a Hampshire based, fully qualified Chef, with 25 years’ experience in the catering and hospitality industry, most recently as Head Chef at Rick Stein’s Fish and Shellfish Restaurant, I am passionate about my customers enjoying a unique dining experience, with wonderfully presented, delicious foods being served.


My belief is that sharing leisurely, mouth-watering meals around a table, is a crucial part of the daily lives of family and friends, which in modern times is evidently becoming less and less. Some of the services I provide, including private dining, ‘pop up’ restaurants, demonstrations and cookery classes, aim to bring this element back into your daily lives, to strengthen and unite friends and families.


My passion for cooking, stems from my own childhood, with nostalgic happy memories of helping my parents in the kitchen of our countryside based home, preparing foods cooked freshly, from scratch, straight from our garden.


As I grew, I developed a real love and interest in fish and fishing. This developed further when I completed a course at Padstow’s Seafood School, which lead to me moving to Cornwall for five years, to work at Rick Stein’s flagship Seafood Restaurant.


My extensive, prior front of house Hotel Management background allows me to ensure that every event is completely catered for, from preparation to exceptional service standards.


Sustainable, locally sourced produce is of paramount importance to me. I also advocate to avoid unnecessary wastage of edible foods. I endeavour to ensure that this strong ethos runs through my work and services provided to you.