No! I always wanted to be a vet, but I didn’t want to spend seven years studying. I realised that level of education after college just wasn’t for me – I’ve always had a terrible attention span, and sitting in a classroom was never going to improve that!

Plum jam. My grandparents had a Victoria plum tree in their garden, and I’ve never tasted plums quite as good since. The tree was so heavy with fruit that the branches had to be supported with wooden posts. I remember sitting on the draining board with my feet in the kitchen sink while my grandmother carefully ladled the dark purple jam into jars – I can still smell it now. She was a wonderful home cook who produced delicious meals every day, especially her Sunday roasts and Christmas lunches.

I worked across all of Claridge’s restaurants and spent time in every section of the hotel kitchens.

It was the desire for a new challenge – one I didn’t realise I needed at the time. An opportunity arose to work with the team at The Dorchester on the renovation and rebranding of the hotel, and it felt like the perfect next step.

It was an exciting opportunity to help refresh the food and beverage outlets and develop new menus across the hotel. It was also a thrilling process to select new china, glassware, cutlery, equipment – all the details that bring a project like this to life.

I start my day at 8.30am – an hour later than I used to, as 7–8am is now gym time. When I arrive, I check on the breakfast areas already in service before attending the 9am daily meeting. After that, I review the banqueting business for the day and the next with the banqueting team, then do the same with the pastry team. The rest of my day varies – it can include planning upcoming menu changes, developing special menus for events such as Chelsea Flower Show or Christmas, and attending project meetings for future areas of the hotel.

Each menu is influenced by its location within the hotel – a sense of place is very important. Every aspect of the food and beverage experience should feel thoughtfully designed and perfectly suited to its surroundings. We also take into account the time of year and the seasonality of ingredients, as well as the strengths of the kitchen and service teams in each area.

I love Wildflower in Pimlico. Aaron Potter is a very talented young chef whom I’ve known for more than 10 years. He’s a contemporary of Ben Marks from Perilla and Mochella – both Royal Academy of Culinary Arts apprentices and both exceptionally talented. They cook with strong classical foundations, producing modern, beautifully presented and incredibly tasty food.

Harry Kirkpatrick at Trinity and Graham Squire at The Goring. They both cook with classic foundations and bring an elegant, modern twist to their dishes.

I enjoy socialising with family and friends, both inside and outside the hospitality world. I’ve also met a wonderful mix of people through AMP Gym in Marylebone – it’s an eclectic community of fascinating professionals.

Oh, the whole menu! But if I had to narrow it down, the steak tartare is beautifully presented and seasoned, served from a trolley with a touch of theatre. For main, the beef Wellington: a fillet of Aberdeen Angus with mushroom duxelles, wrapped in The Dorchester’s puff pastry.
And finally, the chocolate mousse – a rich, old classic made with our own blend of Madagascan chocolate, offering a deep flavour with a natural sour note and a surprisingly light texture.