Head Chef
I run a 70-cover kitchen and a team of twelve. The menu changes every week with what our farms send us.
I care as much about a happy, well-trained brigade as about what goes on the plate.
My grandmother’s recipe, with chilhuacle negro chillies brought back each winter. Served with confit duck leg and blue-corn tortillas.
Triangular stuffed masa, black beans, hoja santa, salsa macha and a little queso fresco.
Cornish scallops cured in lime and serrano, cucumber, red onion and toasted pumpkin seeds.
A ten-course dinner on the first Friday of each month in a Hackney bakery. Sold out 26 months running.
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The calmest, best-run kitchen I’ve worked in.