My culinary journey began in an Oxfordshire gastropub before taking the reins of a kitchen in Courchevel, nestled high in the French Alps. It was here that my respect for seasonality, provenance, and bold flavour truly took shape.

I later expanded into the world of cocktails, combining my chef’s approach with modern mixology. My next step was as Brand Ambassador for Black Cow Vodka, I designed, curated, and operated their Saloon Bar in Lyme Regis, Dorset.

After my time with Black Cow Vodka, I joined Country Creatures and The Double Red Duke, where I now still lead the direction of their cocktail programmes. I take full creative control of each menu, crafting distinctive seasonal drinks and producing bespoke, foraged infusions that reflect the landscape around us.

When I’m not in the kitchen or behind the bar, you’ll usually find me outdoors. Foraging, fishing, and hiking aren’t just pastimes — they’re an extension of my craft. Nature is my second kitchen, and the wild is my pantry.