When did you first take an interest in cooking, and when did you decide you wanted to become a chef?
I was a kitchen porter in Cornwall, where I was studying. A commis chef job became available and this started a whole new career path for me.
Where did you do your training?
My initial training was at Camborne College in Cornwall, where I did my City and Guilds. My real training was working with talented chefs and gaining experience from them. I worked for Chris and James Tanner, won a Roux Scholarship in Lake Placid, New York, and worked with John Burton-Race, Pete Gorton and Simon Hopkins.
How would you describe the style of food served in your restaurant?
Clean, contemporary and generous. We do mussels and chips all day Wednesday, make our own bread and butter, salt our own beef and cure our own salmon.
Do you have a signature dish? If so, what?
You can’t reinvent the wheel – you just add more spoke.
What would you order from your own menu?
Rib of beef for two, because I’m greedy!
Your favourite vegetable, and why?
Can I be cheeky and have two? Sweetcorn and asparagus. I’ve been fortunate enough to pick and cook both within minutes.
And favourite dessert?
Lemon tart.
Do you cook a lot at home? What sort of food?
To be honest, not as much as I should. But when I do, it is simple with fresh pasta, good olive oil, parmesan and bacon.
Where else locally do you like to eat?
The Vine Tree in Malmesbury and The Red Lion in Cricklade.
Why should people come to The Barbury Inn?
For our real ale, fine wines and good food.
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