How did you get into the industry?
I started from the bottom up really, as counter staff. When the business I worked for was sold to a great guy, Peter Morris, I was offered the position of assistant manager and it all went upwards from there.
What’s your favourite food?
Fish and chips of course! It’s just simple, honest, unmolested food.
Is there a food you won’t eat?
Yes. Liver and onions. Can’t even bear the smell when it’s cooking.
Where have you had the best fish and chips?
On a day trip to Wells-next-to-Sea, we took the dog for a walk and stopped on the quayside for fish and chips at French’s. I picked them to pieces but really couldn’t fault them at all. Expensive, but perfect.
What side is a must with your fish and chips?
Peas. Mushy or garden, but peas. Nothing else goes better.
If you could open a fish and chip shop anywhere, where would it be?
I’d probably opt for a shop in London. A great way to show off our favourite dish to the world. It’s so multi-cultural and diverse, and with there being so many there now that get it all wrong, customers deserve better.
Do you have a favourite restaurant?
I do like a good steak restaurant, the best ones are quite elusive though. There’s one called The Woodgrill in the next village from where I grew up and the owner, Staf, is amazing, never faulted us yet.
What is your go to drink?
A good bourbon and Coke. I never used to be able to do whiskeys but I guess as your palate matures and as long as the brain is willing, anything’s possible.
What dish reminds you of your childhood?
Bizarrely, fish and chips. I didn’t like a lot of foods as a kid, but being sent on my bike to the local shops on a Friday for a chippy tea always worked.
What is your guilty food pleasure?
Oh wow! I’m a sucker for a dessert, always have been.
What’s been your weirdest food combination?
Battered Brie wedges and cranberry jam. I’m not a fan of either but I was drawn to it on a visit to The Woodgrill. It’s a surprisingly good combination.
What one piece of equipment would you love to purchase for your business?
We’ve actually just bought it, a new Kiremko frying range. The P&T we have is a real workhorse but is nearly 40 years old.
If you could have anyone join your team who would it be?
Honestly, anyone. If they’re trained right and nurtured properly without pressure, you can create your own perfect operators. I’ve been privileged to have worked with so many great people over the years especially the guys at Jack’s Fish & Chips, which has branches in Sawston, Royston and Cambridge.
