What inspired you to enter the industry?
I grew up in the countryside in Northumberland and my father used to regularly take me shooting for pheasants, pigeon, rabbit and partridge. We would then bring the game home and I remember preparing it in the kitchen with my mother. There would be feathers everywhere! We would make a lot of game pies together. This was probably my earliest memory of really appreciating food.
Not really knowing what I wanted to do career wise, I took a job as a kitchen porter at weekends in a local pub. The more I was there, the more I found myself getting involved in the food preparation. Eventually I stopped washing dishes and became a chef.
Where do you get your inspiration for cooking from?
I find inspiration everywhere, I never really switch off. I am always thinking up an idea or a new way of doing something. I think it's important to be surrounded by creative chefs and I am lucky enough that our team is full of them. People to bounce ideas off who aren't afraid to speak the truth. It's important to me to have honest people around me. I feel it's the only way we can all be better.
Over the years, what is the dish you are most proud of?
It was the first dish I served on MasterChef. It was hot and cold rice pudding, with chargrilled pineapple and a rum and lime gel. I took a risk and it paid off! I practiced it so many times and, in the end, I was so happy with the comments from both Marcus and Monica. This will always be my most memorable experience in my career.
What is one piece of advice you would give someone wanting to start out in the restaurant industry?
Make sure you fully commit yourself to your craft. Unless you are fully committed to be the best version of yourself and improving day by day, the long hours and hard work could seem more of a chore than enjoyment. Ask yourself why you want to be a chef, if you love produce, enjoy teaching others and you generally are a little crazy, then do it. I certainly love it!
What is your favourite thing about TĪNG?
My favourite thing about TĪNG in addition to the food of course is most definitely the view. When the sun sets over London its really something else.
The TĪNG kitchen team, can you tell us one thing they each bring to TĪNG?
Nick - is the cool, calm one
Tom - is always fermenting something
Leo - cooks the lamb very very well
Nda - is always singing us a tune
Marcin - a true hard worker
Danny - Can organise the fridge the best.
Kelvin - is a hero
Antonio - is very focused
Filipo - has a good heart
Elisha - keeps everyone in line
Ethan - is a very humble individual
Breakfast 6.30am - 10.30am
Lunch 12noon - 2.30pm (Monday - Friday only)
Afternoon Tea 12pm - 4pm (last seating at 4pm).
Dinner 6pm - 11pm (last seating 10:30pm)
Breakfast 6.30am - 10.30am
All Day Dining 12pm - 11pm
Afternoon Tea 12pm - 4pm (last seating at 4pm)