How did you get into the industry?
I went to college and completed my chef course City & Guilds. I was always curious about the food industry but not too fond of a chef’s working hours. Being reasonably good at sales, I also worked part-time on the weekend markets when, at the time, there was no other Sunday trading for businesses. Going back to my roots, I eventually settled back into the food industry, selling ingredients and commercial catering equipment and completing many turnkey restaurant franchises. In 2020, I joined Rupert’s Ingredients, which specialises in supplying ingredients and food coatings to the fast food and manufacturing sectors.
What’s your favourite food?
I came from a low-income family so takeaways were a luxury but when we did have one, fried chicken was always my favourite. I remember that first taste of KFC chicken in a family bucket, simply delicious while watching a horror film on TV.
Is there a food you won’t eat?
I am open to most cuisines and I’m always curious about the seasonings and herbs that create good flavours, especially to complement fish, chicken and meat dishes. Apart from cooked insects, I eat and try most foods.
Where have you had the best fish and chips?
With my job, I eat at many different fish and chip shops but my regular favourite is Churchills Fish & Chips in Bracknell, Berkshire.
Which side is a must with your fish and chips?
Gravy or Gaelic curry sauce. I am now feeling hungry just talking of dipping or pouring them over the chips. I can’t think of anything better to eat.
If you could open a fish and chip shop anywhere, where would it be?
I would open a shop at a precinct in a community of shops in a busy residential area where there is an excellent mixture of young and older families, but it would be a fish and chip shop with fried chicken on the menu!
What is your go-to drink?
Red wine is always a favourite, particularly the Merlot grape varieties as they complement most evening meals. Coke Zero is my favourite soft drink and goes very well with most takeaway food options.
What dish reminds you most of your childhood?
Sausage, mash and peas with plenty of gravy. This was, and still is, a go-to regular meal because it was affordable and quick to cook.
What is your guilty food pleasure?
Puddings with my sweet tooth, whether a sticky toffee pudding with custard or a chocolate brownie with ice cream. Naughty but nice.
What one piece of equipment would you love to purchase for your business?
Efficiency is key to our operation so Rupert’s is continually investing in equipment across many areas of the business. For example, in manufacturing, we have introduced additional packing lines and blenders to increase output by streamlining production and reducing lead times from order to delivery.
