1.    What excites you most about your role as Head Chef at Payne & Gunter?
It’s the scale and energy of what we do. Every event is unique, whether it’s at one of London’s landmark venues or somewhere new, like Garsington in Oxford. Each space has its own personality, so I’m constantly adapting, learning, and being inspired. I also love working alongside Bethan, Rebecca, and Lucy. Their event experience really challenges me and pushes me to grow, both creatively and professionally.

2.    How would you describe your culinary philosophy in three words?
Simple. Respectful. Passionate.
If you treat ingredients with care, the dish will emulate those qualities.

3.    What’s the most memorable event you’ve ever catered for, and why?
The events that stay with me are the ones where scale, creativity and collaboration all come together seamlessly. That’s where the magic happens.

4.    How do you bring creativity into high-volume event catering?
For me, it’s about reimagining classic dishes and adding my own personal twist that mirrors my passion for food. That might be introducing a new herb, an interesting flavour combination, or simply presenting the dish in a way that brings the essence of the ingredient to life. Even when catering for thousands, every plate should feel considered, creative and distinctly Payne & Gunter.

5.    What new ideas or trends are inspiring your menu development right now?
I’m really inspired by sustainability and the idea of cooking with the future in mind. That means sourcing ingredients locally whenever possible and letting those ingredients guide the inspiration of the menu. I'm currently undertaking an Apprenticeship created by Michelin-starred chef Marcus Wareing, in collaboration with Compass Group UK & Ireland, and HIT Training, which is constantly fuelling new ideas. It’s about respecting the planet while continually pushing myself to create something fresh and exciting.

6.    How did your time at the Kia Oval and in Amsterdam shape your leadership style?
They were two different kitchens as much as they were two different experiences, but each taught me adaptability. What worked in Amsterdam I brought to the Oval, and vice versa. That process of evolving and refining gave me the skills, flexibility and resilience I needed to step into my current role as Head Chef at Payne & Gunter.

7.    What does sustainability mean to you in a kitchen environment?
It’s about respect for ingredients, for the planet, and for the community we serve. That means minimising waste, working nose-to-tail not just with meat but with vegetables too, and finding creative ways to use every part of the ingredient. A chicken skin might become a crisp shard to top a canapé, or carrot peelings might inspire a garnish. It’s about challenging myself to transform what some see as ‘waste’ into something refined, memorable and delicious.

8.    Any favourite ingredients or signature dishes customers should look out for?
I’ve always wanted to develop more culinary knowledge on vegetables and fresh herbs; they’re the key to elevating dishes and giving them layers of freshness and depth. I love revisiting classic English cuisine and giving it a personal twist, often drawing on my travels and home roots for inspiration. Lamb is something I keep coming back to; it’s native to the UK, has an incredibly versatile flavour profile, and allows for real creativity. Recently, I’ve been working with lamb neck, a cut often overlooked, and transforming it into something delicious.