What made you decide to be a chef?

The first chef job I fell into was while I was travelling. I loved the atmosphere in a kitchen and the overall the environment. As this progressed into a career it became about working alongside like-minded people, with similar passions and bouncing ideas around. I was attracted to the execution, perfection, attention to detail and intricate precision that you need as a chef and my journey with food is forever evolving and changing, from the style of food I create, to the flavours.

I took inspiration from my extensive travelling as a child where I was able to experience a variety of cuisines and was immersed in different cultures.  Mothers Sunday roast, baking with grandparents, visiting markets along the coast were all things I loved to do.

I just love the way food brings people together and how it can initiate conversation.

 

From our new 2025 menu, which dishes are your favourite?

I like to try and bring everything to the table when it comes to writing the menu for Hyde. I understand that the menu has to cater for a wide variety of people and so I try to tick a lot of boxes that meet the different needs of our clients and have something for everyone.

My favourite aspect of the menu is the canapés. I use canapés to showcase different techniques, ingredients and flavours. I love designing them and creating new combinations and twists. They are also a great way to encourage people to taste and experience new foods.

My top choices for canapés from the 2025 menu are the bourbon glazed tempeh, potato pave with truffle and caviar, treacle cured salmon with pickled pear, lotus root and créme fraiche, whipped goats cheese on crisp bread with redcurrant marmalade and the lobster salad with squid ink tapioca.

For starter, I would have the whipped feta with charred asparagus and I really like the sharing concept and so my main course choice would be either the feasting mustard and garlic crusted sirloin of beef or the slow cooked shoulder of lamb, with spiced parmentier potatoes and za’atar roasted carrots with chickpeas and pomegranate.  For dessert I would choose the caramelised white chocolate cheesecake.

 

What are your top tips for couples when making their menu choices?

Go with the things that you want. Go for more adventurous canapés and lots of sides with different variations to elevate the feasting experience.

 

What do you love the most about being the head chef at Hyde House?

My favourite thing about being head chef at Hyde is the happiness that my food brings to people on their special day and the flexibility and creative freedom to do the food I want.