What would you describe as the core principles behind your work and vision?
The basic principles that underpin my work in the kitchen all stem from my own upbringing and my culture.
Everything that I’ve experienced since I was a child has shaped what I do in the kitchen today.
How important is it to reflect a sense of place in your restaurants, both in the style of food and the provenance of the ingredients?
For me, it’s absolutely fundamental. I want people who come to my restaurants to be able to recognise where they are, where we come from, and the food culture of the south in the food we serve. This doesn’t mean that you can’t incorporate cooking styles or ingredients from other countries, but this must be done with subtlety and in a way that enhances our own cuisine.