PUBLISHED: 06:52 12 May 2014
What has been the highlight of your career so far?
After so many great moments, the biggest highlight is opening my own restaurant.
What is your earliest food-related memory?
My mum’s spaghetti bolognaise. Her cooking inspired me to become a chef.
What is the strangest thing you have eaten?
One was while travelling around Goa. A taxi driver took us to an Indian restaurant (which could only be described as a hut), where I ordered a fish curry which consisted of sucking fish meat out of cooked fish bones. Bizarrely delicious!
What do you enjoy most about working at Stoke Mill?
Opening a new and exciting restaurant, and having total control over the menus and buying.
What would you say is special about your menu?
Fresh, local, seasonal produce. We are currently creating a prestige menu of our best-selling dishes.
What is your favourite local ingredient?
My favourite Norfolk ingredients are asparagus, Cromer crabs and north Norfolk coast lobsters, along with some fantastic vegetables from Charlie Hanison.
Are there any foods you can’t stand?
Marmite and okra.
What would your last supper consist of?
I would have langoustines and lobsters to start, maybe ravioli, fillet of beef with triple-cooked chips, and then pistachio soufflé – with Alex Ferguson, Gordon Ramsay, Tiger Woods, Roger Hickman, Dan Smith and, of course, my wife!
Do you cook for friends and family too?
While I love cooking for friends and family, my biggest challenge is making my one-year-old daughter Martha her special porridge in the morning. She is my biggest critic!
Stoke Mill Contemporary Fine Dining is set in the picturesque watermill where Colman’s founder Jeremiah Colman began making mustard exactly 200 years ago. It is open for morning coffee and cake, lunch and dinner on Thursdays and Fridays, dinner on Saturdays and lunch on Sundays.
Stoke Mill, Mill Road, Stoke Holy Cross, Norwich, NR14 8PA; 01508 493337; www.stokemill.co.uk.