Hard graft & the best possible training alongside some of the worlds leading chefs resulted in my 14 years maintaining 2 Michelin stars. Four and a half years of highly successful consulting & brand/product endorsements for many blue chip companies followed. Im now back in London at the New Angel Notting Hill, reportedly “setting the standards in London cuisine". Due to the restaurants success the New Angel Notting Hill are moving to bigger premises in September. Im loving every minute of it.
Like anything artistic cooking is a progression. I can honestly say although my food is steeped in the classic tradition my approach to the dishes has drastically changed and hopefully for the better
I have penned a variety of cookbooks and Im currently seeking an author to write a new “up to date” New Angel cookbook, as my repertoire & indeed the story has moved on. I am also considering options for his auto biography, so any budding authors shout?