Where did you discover your passion for cooking?

From the age of eight growing up in Polperro in Cornwall I used to cook tea for the whole family after school. Then when I was 15, I pot washed before getting a job a year later.

I worked in hotels, restaurants, golf clubs and independent catering around Cornwall before getting the Head Chef job in a restaurant in my home village. It was there I met my fiancée Chloe, who was the restaurant manager.

What made you go it alone?

We’re a good team and we thought there was a gap for a fine dining restaurant, so we found this small, intimate place by the River Torridge and decided to go for it.

It’s just me in the kitchen. I’m doing the work of three chefs so it’s hard work and I’m still doing the pot washing, while Chloe runs front of house.

What’s your cooking style?

I’d say modern British with influences from all over the world, so global fusion tasting menus that celebrate some of the great and seasonal local produce in the southwest.

I work with a fisherman in Appledore and if he calls me to say he’s got some brill I’ll come up with a dish. Likewise, if a farmer has some guinea fowl, I’ll use the whole bird in several different ways. We don’t believe in wastage.

I never overcomplicate. I like to pick three or four ingredients and let them showcase and complement the main part of the dish.

What is a nice example of that?

There’s a pan-fried hake dish that people always ask for. It’s a take on a fish curry with a buttery spiced sauce and lime pickle, mango salsa and onion bhaji and raita dip. I also do a slow cooked pig’s cheek with a Korean twist that’s popular.

How often do you change the menu?

Every month so it never gets predictable. We’ve been here nine years and there are lots of customers who come every month because they don’t want to miss a menu. Many are locals but we have people who come from an hour away for dinner.

What keeps your guests returning?

The quality of the food… but then I would say that. Also, the fact that people are full at the end of the eight courses, so they don’t need to grab a burger from a fast food outlet on their way home. I’ve actually heard that from people who’ve had poor tasting menus.

Our customers also love the fact they’ll experience something they wouldn’t normally order. Food should be about being curious and adventurous. I want to open people’s eyes to new dishes.

The two most important things you’ve learnt?

Preparation is key. An old hand once taught me a phrase which involved the five Ps – ‘Proper prep prevents poor performance’ and I’ve never forgotten that.

The second thing would be that consistency is essential. The people who come every month expect the same standards, so everything sent out is made by me so if there’s something wrong it’s my fault. I can’t have that.