How did you start? I got into cooking straight out of school, attending catering college in Hampshire and working my way through some great restaurants in Hampshire and London. I’d always had a love for open-fire cooking and when I went to Meatopia – the London food festival – for the first time, I got to see how the professionals did it! I was lucky enough to start working with Mark Parr of the London Log Company, who supplies kiln-dried wood and charcoal, working at festivals and private events – and I haven’t looked back since.