I only enjoyed sport, art and home economics at school and was still undecided at 16 as to what career path to take. I received top marks one day for tea & toast in HE and when I got home I told my dad I wanted to be a chef.

He discussed this over a pint with his mate and he said he might be able to help. He then managed to secure me a four-year apprenticeship at Shell Oil in the Strand, London with a day release at Westminster College. It was supposed to be spread over eight different kitchens with six months in each. I ended up doing three years in the fine dining director’s kitchen with chefs from Claridges, Roux Brothers & Le Manoir.

My cooking style is clean and simple modern British and my signature dish is pork belly with scallops, apple and black pudding. My favourite places to eat and drink around Oxfordshire include Thai at the Crazy Bear at Stadhampton; The Mole Inn at Toot Baldon, and, for a special occasion, Le Manoir

My favourite food is authentic Thai or Lebanese.

Shaved Fennel, Caerphilly Cheese, Pomegranate & Parsley Salad

This is a wonderful light and healthy dish which can be enjoyed as a starter or a light lunchtime snack.

It’s very simple and takes no time at all to assemble.

Serves Four

Ingredients

* 2 large fennel bulbs 
* 100gr Caerphilly cheese 
* 1 small bunch of flat leaf parsley 
* 1 pomegranate 
* Rapeseed Oil

Method

1. Cut the fennel in half, remove the core and very thinly slice the fennel.

2. Cut the pomegranate in half and with the back of a spoon tap the outside skin and the seeds will gradually fall out.

Once all is removed, check it over and take out any excess pith.

3. Pick and wash the parsley.

Dry in a clean cloth and then very roughly chop.

4. Shave the Caerphilly cheese with a speed peeler. 5. Place all the ingredients into a mixing bowl, season with salt and pepper, drizzle with a little rapeseed oil and toss together.

Divide between four plates and pile high to give a nice effect.

This dish is crisp & fresh with a fragrance of aniseed. My wine suggestion would be a chilled Picpoul de Pinet, delicious!