HeadChef, Solstice, Newcastle

When and how did your passion for food and cooking begin?

I was a greedy kid, plain and simple. I loved eating new and different foods and was always on the hunt for something I didn’t have to share with my siblings – hence my lifelong love of winkles and the tragically small bounty you’d find at the end of Christmas in a tub of Celebrations.

I was probably the only kid growing up in the 90s who flat-out refused turkey twizzlers and freezer burned turkey drumsticks, so clearly the obsession with fresh, decent food started early.

Did you have any early disasters in the kitchen?

At university, I really got into cooking, and one day, while wandering around St John’s Market in Liverpool, I came across a whole rabbit for sale. I’d eaten rabbit stew on a family holiday in Malta and again at a campsite with my scout group, so naturally I decided to cook a full rabbit feast for my flatmates. It… didn’t go down well.

I once cooked liver and onions for a flatmate, too. She’s vegan now. I’ll let you draw your own conclusions.

What did it instil in you?

What stuck with me was the camaraderie. I remember thinking, I can’t believe I’m getting paid for this – it’s so much fun. Kitchens are like a sport: hard work, pressure, teamwork, and at the end of service, you either win or lose and come back stronger the next day.

One other very important lesson I learned early on was to never do drugs – willingly, anyway. On a staff night out, one of the chefs spiked my drink. It was one of the worst experiences of my life, and the hangover lasted about three days. That alone put me off for good.

When did you decide that cooking would be a career?

I still shock myself that this is actually my career – and that I’m being asked questions like this. There was never a grand plan. Just a determination to keep my head down, keep grafting and keep pushing forward. I’ve come up for air and suddenly… here we are.

What have been the hardest times in your career?

Competing on Great British Menu was easily the hardest moment. My career had been
on a steady upward trajectory, and it was the first time I’d really faced adversity and failure – and very publicly.

It knocked my confidence badly, but it also taught me resilience and perspective.
You don’t grow without a few bruises.

Who are your food heroes?

John Williams, without hesitation. He’s from the North East, from a working-class background like mine, and rose through the ranks to become executive chef at one of the most prestigious hotels in the world.

When I took my mum for afternoon tea for her 50th birthday, he made us feel genuinely special – showed us behind the scenes and even sent out a birthday cake. He still has that North East warmth and charm.

Whenever I see him at industry events, he’s like the godfather – everyone wants a word. He’s exactly the kind of chef and human I aspire to be, and I hope I’d stay just as humble if I ever reached that level.

Best advice you were given?

From my dad: “There’s no cheat in life.” At the time, I didn’t really appreciate it, but now I live by it. He’s a tradesman and a craftsman, and it’s clear that putting the hours in is what sets you apart. There are no shortcuts in this industry – your weaknesses will always catch up with you.

Describe your cooking style.

Bold, punchy flavours presented elegantly. The dial’s always moving depending on season and the skill level of the team, but there are fundamentals I don’t want to drift too far from, at least for now.

What’s the best thing about hospitality?

Right now, it’s the camaraderie between restaurants. Everyone knows how tough things are, and there’s comfort in knowing your friends and peers are facing the same challenges. It really helps the mindset.

Where would you like to be in 10 years?

The goal has always been for my partner and me, who’s also the restaurant manager at Solstice, to have our own restaurant. Every decision and sacrifice we’ve made has been towards that.

Tell us about Solstice and the philosophy behind the food

Solstice is a 14-cover fine-dining, tasting-menu-only restaurant where chefs cook the food and then come out to serve it themselves.

It’s designed to feel like you’re walking into our house and we’re cooking for you. There’s no menu at the start, so most dishes are served blind, which guests love. That set-up forces us to think deeply about every dish – not just flavour, but process. Can it be cooked calmly and cleanly? Can the chef then present it confidently? It’s challenging but incredibly rewarding, and the interaction with guests is special.

Last restaurant you ate at

Restaurant Hjem – it was part of their celebration last week before moving into the new space.

Favourite restaurant

Jordnær hands down.

ori. Place a lid over the bowl and smoke the dish before revealing at the table and pouring the sauce over the top.