It was at the tender age of nine, or so I am told, after a hard day baking fairy cakes, when I ceremoniously announced to the world (well, my mum and Nan) that cooking was the game for me! I cannot remember if it was the magic of mixing some ingredients together and watching the metamorphosis in the dim light of mum's gas oven, or the sheer euphoria of a well-licked mixing spoon held aloft like a shining Excalibur, but something lit a fire in me that's still burning bright to this day.
Time has flown by since then from my scholarship in France, to five-star London hotels, luxury country houses and intimate award-winning restaurants. I have been extremely fortunate to be a part of such great places and lead some cool kitchens. Oundle Mill is the next chapter.
I still get the same tingle of excitement and anticipation, like a child before Christmas, that I have had throughout my career, plating dishes and creating menus, together with watching others in our gang find their culinary feet. I have been asked on numerous occasions how we cope with the long hours, heat and pressure. It's tough, but I thrive on it, and the rewards are immense. I feel very lucky to do something I love. It is hard to translate into words and it's the old cliché; I sleep, breathe and eat food, and I have the waist line to show it! There are so many ingredients I would need several lifetimes to fulfil my dreams of new dishes and menus. So, I had better get going...
"Under these oak beams and over our glass covered streams, herein lie our culinary dreams"
It was a crisp February morning the first time we saw Oundle Mill. It was empty and tired, but the potential was clear. I turned to Christine, my wife, and said 'Wow, what a location...'. I knew what Agellus had in store, and I set my imagination to work. Now it's a reality and boy, what a transformation. I feel very privileged to have been a part of the excitement that is now Oundle Mill and it's just the beginning...
Our food is created with passion, enthusiasm and a wry smile. The gang is made up of a great bunch; from those I have seen grow from boys to men, like Dean, my second in command, to some young, local talent. If there is anything we can do, or if you would just like to say hello, come and see us in our glass cauldron. Oh, and keep in mind our motto 'Good honest nosh with a touch of alchemy...'
