Tell us about your family. Was food a big part of your childhood?
My mum and dad are both chefs. My dad used to work at The Savoy in London, and my mum used to work at Le Gavroche. They met when they were cheffing. They both worked at The Manor House hotel, then they moved to South Lodge – and that’s where my first job was as well. From a young age, I was exposed to good food. The home dinners were always really nice. I used to cook quite a lot for my parents when I was younger because there’d be days when the two of them were both working. To be honest, back then I thought it was a bit of a chore. It was only as I got bit older that I started enjoying it a bit more. When I was about 15, my teacher at school entered me into a competition called Rotary Young Chef and I ended up winning it. Then I did another one called FutureChef – and I won that too.
Did you have any doubts about following in your parents’ footsteps?
When I started as an apprentice at South Lodge, I was a bit unsure at first, just because I was getting so tired so quickly – you’re on your feet all day. At the start, it was a bit of a shock, but then the more I did it, the more I started enjoying it. There was a short period where I wasn’t so sure, but it didn’t last for long.
How did you find it, working with your mum and dad?
It was good. I mean, my dad was a little bit harder on me because he wanted me to do well, but it was fine. I was there at South Lodge for about three years in total, and I learned so much. Then I moved on to The Latymer in Pennyhill Park, which has got a star, working with Matt Worswick. After about a year and a half, I moved to Interlude, which is a place in Horsham – it’s got a star as well.
What inspired you to apply for MasterChef?
It wasn’t my idea. My girlfriend and dad pushed me to do it. I really wasn’t sure, but they kept nagging me to apply. I ended up caving and applying – and then I got in on the first try! To be honest, I really didn’t want to do it. When I got the call saying I’d made it onto the show, I was almost gutted. It was just such a terrifying moment, knowing I was going to have to go through with it.
What was it you were frightened of?
Just being on telly, and that fear of messing up in front of everyone. I didn’t know how I was going to come across because I’m fairly reserved most of the time. When I started, all I wanted to do was get past the first round, to be honest – that was all that mattered. But I think I came into my own a bit when I was there. I even started enjoying it and getting a bit jokey with the cameras.
How did the experience of filming the series measure up to your expectations?
I’m not really sure. I was in a bit of autopilot mode, to be honest. When I think back, it’s like I don’t remember it all that vividly. I think I was just in a state of mind where I was so focused all the time that I blocked everything else out. The days were longer than I expected, and there was quite a lot of waiting around before and after you cook. When they’re judging, it took quite a long time. But other than that, what you see on telly is what you get really.
Watching it on TV, the time pressure seems incredibly stressful…
Yes, it’s quite stressful – really fast. There’s always the chance of a spanner in the works, and you don’t know when it’s coming but you know it probably will. There was the time a bowl I was using to make chocolate mousse exploded on me. That was quite stressful, but then I went back to my bench and just stood there for a minute and composed myself. Then I cracked on. I’d say the most stressful day was probably the final, just because it all came down to that moment – all that pressure on your shoulders. You’ve come all that way and you don’t want to not win.
You’ve recently acquired a Big Green Egg. How are you finding cooking on it?
I’ve not had it for long, so I’m not the most experienced with it yet, but I’m a keen learner and I’ve been doing more and more on it. I’m amazed by the control you have. I always assumed that if it got hot, that’s it, there’s nothing you can do about it, but it’s actually really easy to control the temperature – that surprised me the most. And also how long it lasts. We did three cooks on it when it was just half-full of coal. I was pretty surprised by that.
How are you finding life as the resident head chef at Lainston House?
It’s been my first time coming up with my own menu – that’s something that only really comes about when you’re a head chef, so to have this chance off the back of the show has been brilliant. Running a kitchen is one of those things you can only learn on the job. You can be told about it all you like but it’s the sort of thing you’re only going to really pick up on and get better at when you’re actually in there doing it. I’ve had a good amount of practice now, which has been really good. It’s all about confidence, I think, with stuff like that.
Do you have a clear sense yet of what your cooking style is?
I think that’s still to come for me. Now I’m at Lainston, I’m starting to try things for myself, but I think that for any chef there’s a long process of learning. You don’t just wake up one day and you’ve got a style – it’s a gradual thing you build over years and years.
We’re celebrating Big Green Egg’s 50th birthday this year. What’s the most memorable birthday party you’ve had?
My 18th was pretty good. We had loads of people around in the garden and my dad did the food – loads of amazing snacks. But I don’t remember all that much of it because I got pretty drunk pretty quickly. That’s the problem with being 18!
