Technique and Style

Throughout my career as a chef I have seen many styles of food and different methods of making them.

We create dishes using simple classic and modern techniques, many of them influenced by British and French cuisine.

With a modern twist, we get the best results out of the freshest humble ingredients possible to us. We don't use technology for the sake of it. We use it because we want to create the best dining experience possible.

This means we'll use water baths for precision, making sure that meat is cooked at the perfect temperature for the correct amount of time. We also use a Pacojet to create super-smooth ice creams and sorbets.

I always try to come and meet my diners after you've eaten. Not only does this give me the opportunity to receive instant feedback on what we can do better, it also allows me to answer any questions and, most importantly, thank you for coming.