How did your career begin?

I started as a Commis Chef at a four star hotel in the Lake District and then at a four star hotel in Cambridge. From there I moved down to London for two and a half years working for Gary Rhodes, Marco Pierre White and Gordon Ramsey. I later moved to the Red Lion at Stathern in the Vale of Belvoir taking on my first Head Chef role.

During my time there, the pub received a Michelin Bib Gourmand and the AA Pub of the Year 2006. For the past three years, I have been at The Bustard Inn which during that time has been awarded an AA Rosette for two years running, Taste of Lincolnshire Award for Best Pub Food Restaurant and has also been Michelin recommended.

Tell us your food ‘heaven’ and ‘hell’?

I’m a big fan of local produce and try to champion it whenever and wherever possible on the Bustard menus. So any produce from within a 50 mile radius of the pub is a winner for me. I really do not enjoy nuts though; it’s not the flavour – I love that – it’s the texture I can’t stand!

What’s the secret to producing a great dining experience?

Consistency is the key in my eyes. I want my customers to enjoy their choice from the menu every time they sample it. Good service is also important as well as the food. They go hand in hand. Is there life beyond the kitchen? I have recently bought my first house, and I find it very rewarding growing vegetables in my garden. I also enjoy the challenge of building model aircraft and flying them in the open air.

The Bustard Inn, South Rauceby is one of our top places to eat in Lincolnshire!