How did you get into the industry?
After working as a chef for several years, I really wanted to get into the seafood industry. The Scallop Shell was one of my favourite restaurants and, luckily, a chef position opened up and I got the job. After a few years learning under Garry Rosser, I was ready to branch out on my own, and the opportunity to take over The Oyster Shell came up. I convinced my wife, Sophie, to join me in helping run the place, and we dived in head first!
What’s your favourite food?
Seafood! It’s always been a favourite of ours. For myself, it reminds me of going to the beach on family holidays as a kid. It’s also incredibly diverse, making it easy to come up with great dishes. We both love prawns and crabs the most.
Is there a food you won’t eat?
I can’t stand mushrooms, mainly because I’m allergic!
Where have you had the best fish and chips?
Deep fried John Dory at The Scallop Shell. The batter was light and cooked to perfection and John Dory is one of the few fish I love fried in batter.
What side is a must with your fish and chips?
Our homemade tartare sauce and homemade mushy peas. Sophie makes the tartare with great fresh ingredients and it’s full of flavour. I make the mushy peas every day, they’re a huge fan favourite and complement our fish and chips perfectly.
If you could open a fish and chip shop anywhere, where would it be?
We’d love to eventually open a shop in Poole. We’ve fallen in love with the town and would love to go to the beach more often.
Do you have a favourite restaurant?
Honestly, The Scallop Shell. Even though I worked there for years, it’s always been a favourite. Great fresh seafood and a great range of fish used in their fish and chips, what’s not to love?
What is your go-to drink?
A classic Irn-Bru. It’s always been a childhood favourite. For a night out, it’s got to be a Somerset cider!
What dish reminds you most of your childhood?
A roast beef dinner with all the trimmings. It was a Sunday staple in my house growing up, and still is to this day!
What is your guilty food pleasure?
I used to be partial to having a whole small roast chicken to myself. Absolutely delicious!
What’s been your weirdest food combination?
I love to dip super salty fries into a Daim milkshake. Outrageous, I know!
What one piece of equipment would you love to purchase for your business?
I would love to add another three pan range to the shop. It would definitely help keep up with the busy Friday nights!
