2AA Rosette Chef · Hintlesham Hall

Cooking from the ground up.

I cook with the seasons, teach with patience, and believe the best kitchens are the ones that leave people — guests and cooks alike — better than they found them.

Listen to the podcast Get in touch

First course · The Philosophy

Three things I don't compromise on

Seasonal, always

Menus built around what the land is offering, not what's convenient. The market, the harvest and the weather set the rules — every plate has a reason for existing right now.

ii.

Sustainable kitchens

Low-waste sourcing and prep, from supplier to plate. Sustainability isn't a garnish on the concept — it shapes how I source, how I prep, and how little ends up in the bin.

iii.

People first

Mentoring the next generation of cooks with honesty and care. Good hospitality is paying attention, wasting nothing, and making the person in front of you feel considered.

Second course · The Chef

Food that starts in the ground, not the walk-in

Hyper-seasonal menus are less a style choice than a discipline: I let the market, the harvest, and the weather set the rules, and I build every dish around what's actually good that week rather than what's easy to keep in stock. It means the menu is always moving.

Alongside the pass at ACRE, I work with venues and private clients on menu development, costings, training and kitchen systems — in East Anglia and remotely across the UK.

Third course · The Mentor

The most satisfying work happens off the line

Talking through a young cook's technique, helping someone find their palate, or just being honest about what a career in kitchens actually demands. I mentor because I had people do the same for me — and because an industry this hard on its people needs more of it, not less.