I have 19 years experience in high end fine dining and Michelin star kitchens. I specialise in seafood, whole animal butchery and cooking over charcoal. I love to use my training and technical skills but inject an element of fun to create something truly special.

I did a degree in food science, but I also have a family background in hospitality. My mother’s side were bakers with my great grandfather winning a baking medal in 1901. My parents also had their own restaurant in the 80s and I did my first event 25 years ago when I was 11, so it’s fair to say I’ve been doing this most of my life.

I run a modern British mangal where we use the best produce from the British Isles from suppliers I’ve known for over 15 years and cook everything over charcoal with love, we specialise in British, Turkish Cypriot and Mediterranean dishes.