How did your career unfold?

I worked several evenings a week in a local restaurant, got my break as a commis chef at a bigger restaurant and worked my way up for a decade.

Then I got a job as sous chef at The Hispanist, an award-winning restaurant specialising in Spanish influenced small plates in Hull. I learned a lot there that I’ve introduced to the Crown and Anchor near Beverley in Yorkshire, where I’m Head Chef. I’m very lucky that I get to play with food all day.

What would you say to the 16-year-old you?

To do well in cheffing you have to love what you do but you also need to get your head down, concentrate, read menus, follow and learn from lots of chefs and restaurants.

I have a short attention span so reading Bar & Kitchen magazine is perfect because I can dip in, dip out and stay ahead of what’s happening in terms of new products, ideas and recipes. You never stop learning as a chef.

What’s your favourite cuisine?

When I’m not prepping good honest beef and ale pie with a mixture of shin, chuck, stock and ale, I love visiting a Brazilian restaurant near here where they bring different cuts of delicious pink meat to the table.

Having said that, I’m always partial to a classic lasagne and a good old cheese toastie.

What do you think of Bar & Kitchen magazine?

I always look forward to it when my food orders come through. It’s easy to read and the online version is great for when I’m browsing.

Sometimes I might try a new product off the back of something I read and, if it works, I’ll add it to my order. It’s great when you get an idea and find your local supplier can get you ingredients from nearby.

Would you recommend other readers to enter Feed Your Eyes?

No, because if no one else enters I can keep winning and sharing my most popular new dishes, because every chef craves that brilliant feedback! It’s what makes us tick. Seriously though I’d recommend it because it gives you a platform and really gets your venue’s name on the map.