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 and 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! I’ve worked at the Mole & Chicken for six years and my cooking style is clean and simple modern British.

My signature dish is Pork Belly, Scallops, Apple & Black Pudding.

My favourite places to eat and drink around Oxfordshire include Thai at the Crazy Bear in Stadhampton, The Mole inn, Toot Baldon, and for a special occasion Le Manoir. My favourite kind of cuisine is authentic Thai and Lebanese.

Serves Four

Ingredients
* 400gr piece venison loin
* 10gr coriander seeds
* 10gr cumin seeds
* 12 blackberries
* 2 tbsp toasted pinenuts
* 1 bunch watercress
* 500gr yoghurt (strained overnight)
* Rapeseed oil

Method
Remove any excess fat or sinew from the loin.

Toast the seeds in a dry pan until fragrant and grind in a pestle and mortar.

Season the loin with salt and roll it in the ground spices.

Wrap the loin in cling film as tight as possible and place in the freezer for a couple of hours to firm up.

Slice the venison as thin as possible.

Arrange the slices on to your serving plates, cut the blackberries in half and split between the four plates, garnish with the strained yoghurt, pine nuts & watercress leaves.

Season well and drizzle with rapeseed oil.

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