I started out in the catering industry washing up for pocket money at 12 years old then got hooked on food, worked for the Roux Brothers in London and New York and for the two Michelin Star chef Martin Blunos.
I opened my first restaurant Tanners in 1999 then Barbican Kitchen in 2006, promoted food on many TV shows since 2002.
The type of food I’m best known for is: Modern British cuisine, fresh seafood and simple recipes for people at home
The proudest moment of my career is: Getting the opportunity to be on TV and winning AA restaurant of the year for England was pretty special
My favourite breakfast is: As a treat its got to be a fry up! but with toast I hate fried bread!
One thing most people don’t realise about cookery/baking is: Preparation is key then all you have to do is cook it!
The thing that inspired me to become a chef was: My Mum's great cooking and seeing the industry at a young age inspired me to become a chef
My food guilty pleasure is: A bar of chocolate and hazelnut
If I wasn’t making mouth-watering dishes on Lorraine, I’d be: Cooking in the kitchens at the restaurants, I would also love to race a few super cars round a track now and then!
You’d be surprised to learn that: I had the main role in a student film when I was 16 that won a student Bafta
The one thing I couldn’t live without is: Great food, music, film and chocolate!