PROFESSIONAL
What is your proudest business achievement?
It has to be getting the second Michelin star, it was incredible to hear that news and also to be the first restaurant in the North East to achieve that. It’s ten years this year since we got the first star so to then get a second was amazing.
What do you feel are the fundamental challenges which our economy is currently facing?
The biggest challenge facing the economy in terms of our business at present is definitely the staff shortages. It’s a huge problem across the industry; getting chefs that you can rely on. There’s a lot of people who are just jumping ship and moving around constantly, which doesn’t do their career any good in the long term. The constantly increases in the price of ingredients is also a huge issue.
Describe your business in three words
Creative, challenging – delicious!
What book/podcast should every professional read?
I don’t really listen to podcasts but any chef should really read of the French, classic books, the longstanding ones which have been the foundations of our industry. Also those by any chef that has three stars, people like Gordon Ramsay.
How has the industry changed throughout your career?
There’s definitely been a huge change in the number of hours that we work. The industry has really taken on board the importance of a good work life balance. We don’t even open for lunch, which means everyone has time for interests and leisure time outside of work.
What is the best piece of professional advice you have been given?
Because I’m a self taught chef and haven’t worked anywhere else but The Raby Hunt, I haven’t really been given any professional advice other than from my dad, who told me to make sure that you keep your overheads as low as possible.
Who is someone you look up to in business/professionally?
The people I look up to are sportsmen at the top of their game – people like Tiger Woods and Lewis Hamilton who are absolutely committed to being the best they can be.
What were your career ambitions in early life?
My earliest ambitions were to be a professional golfer, I wanted to be a European Tour player but after five years I realised I was never going to be good enough so I had to think about a different career.
What professional knowledge do you wish you had known in the earlier stages of your career?
Because I didn’t go to college, in the early days it would have been really useful to have had some proper training in classical cooking techniques. Then again, if I had done, I might not be doing what I do now and have been brave enough to develop my own food and my own style.
What regularly motivates or inspires you?
The people who motivate me the most are, again, sports people, who are at the top of their game. The people that simply never give up, that go through difficult times but come out the other end.
How would you describe your career path so far?
Unfinished! It’s been great to have had this level of success but it’s all down to really hard work and I’m still motivated to do better.
What does a normal day look like for you?
At the restaurant we do different things on different days so we are ready for when we open. For example on a Monday we would look at what we need to order, then when it arrives the following day I would check it all for prep on Wednesdays. It’s also up to me to ensure that everyone is motivated and concentrating on their tasks, because our guests quite rightly expect such a high standard.
PERSONAL
Which three renowned people, either present or historical, would you like to have dinner with?
Lewis Hamilton, Jim Morrison and Paul Bocuse. Lewis Hamilton could drive us there, Jim Morrison could sing This Is The End and Paul Bocuse could cook us his signature, bresse chicken. Now that would be a night to remember!
What are your personal goals for this year?
I want to create a really dynamic kitchen team where we can all develop together and hopefully that will encourage more people into the industry and to come and work with us.
Do you have a secret talent?
I can do a great dog voice which I use to talk to Heston, our terrier.
What do you like to do to unwind?
Watch sport, drink wine, go for a walk, eat in restaurants.
Describe yourself in three words.
Driven, funny, sarcastic
What is your greatest weakness?
My wife says it’s that I nap too much!
If you could travel to anywhere in the world right now, where would it be?
To Megeve in France to go skiing.
What’s the best ‘life lesson’ or piece of life advice you would give to someone?
Whatever you choose to do in life, make sure you give it 100 per cent.
How would you define success?
Being able to achieve that perfect balance of being able to be happy and relaxed without worrying because you’ve managed to be successful – but at the same time never take it for granted.
