How did you get into the industry?
I studied food science and nutrition at university and always knew product development was where I wanted to be. I love exploring new flavour trends and getting into the science behind what makes a great product and understanding the ‘why’ behind the taste. My career has taken me through a range of categories; at Booker I’ve enjoyed working on our own brand sauce range. Sauce and condiments make up a really exciting space to be in right now, as there are so many flavour combinations and world influences, and in my opinion a great sauce is essential to a good fish and chip experience!
What’s your favourite food?
I love seafood so my favourite dish is seafood linguine. You can always taste the difference when the fish is handled well, and good quality frozen fish can be just as exceptional as anything fresh off the boat.
Is there a food you won’t eat?
I’m passionate about trying new things so it’s quite difficult to answer, but a pickled egg is one snack I just can’t bring myself to try yet, despite how iconic they are in a chip shop!
Where have you had the best fish and chips?
Fish and chips along the Tynemouth coast. We used to always go at the weekend when I was studying in Newcastle. There’s something about eating them piping hot straight from the paper and the quality of the fish up in the North East is outstanding too.
What side is a must with your fish and chips?
It’s not technically a side, but I’m all about the crispy batter bits.
If you could open a fish and chip shop anywhere, where would it be?
Probably in Devon, which holds lovely memories for me and my family – a wonderful combination of beautiful coastlines and dramatic countryside.
Do you have a favourite restaurant?
My favourite restaurant is a pub local to me. It has a battered fish special with monkfish, king prawns, haddock, hake and seabass, served with chips and wrapped in newspaper. It’s that perfect combination of a great local pub and delicious quality fish.
What is your go-to drink?
A flat white with oat milk in the daytime or a pint of Guinness if I’m at the pub.
What dish reminds you most of your childhood?
A roast dinner with all the trimmings. We’d have this most weekends as a family and the roast potatoes were my highlight, and still are, actually.
What is your guilty food pleasure?
It’s not really guilty, in fact I’m quite proud of it. A full fajita spread with all the trimmings: refried beans, sour cream, homemade guac, fresh salsa and plenty of sauces. The more sides and condiments the better – if you’re going to do it, do it properly.
What’s been your weirdest food combination?
I’ve been adding miso paste and Booker’s Premium Caramelised Onion Chutney to almost everything lately, the combination adds lots of depth of flavour. It works brilliantly stirred into ramen, but I’ve also been experimenting with miso in baking, adding it to cookies. It sounds strange but the saltiness really enhances the sweetness.
What one piece of equipment would you love to purchase for your business?
My dream would be to have our own on-site chippy at our head office – bringing the fish and chip Friday tradition and people together and experimenting with servings. And of course, we’d be putting our own Chef’s Premium Super Crispy Fries to work.
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