I studied at Leith's school of Food and Wine in Kensington, London and then worked as a chef for Rick Stein at The Seafood Restaurant. I was then offered jobs at both Nobu and Le Caprice but instead made the natural career progression into environmental services (what? how the hell did that happen?)
And that was the end of my illustrious career in food.
However fellow gastronauts do not fear - I still love to cook for my family and friends. And seeing as the missus tells me I'm obsessive about food I thought I'd start writing about it.
So thank you very much for stopping by to read my musings on the deliciousness of the daily grind and the crusty interesting bits at the edge of life's roasting tray.