Can you introduce yourself and what your work is all about?

My journey into food started at 14, working as a pot wash, and over the past 18 years I’ve worked in two Michelin star restaurants, owned events companies and consulted for health focused food groups. That mix of experience has shaped how I approach food today. I focus on exploring new ingredients, rediscovering ancient techniques and celebrating the simple pleasure of eating outdoors and in nature.

Your culinary tours in Raja Ampat look fascinating. How did this come about and do you have any other similar adventures on the horizon?

Raja Ampat came into my life through a friend who left London to live on a remote island in Indonesia. When I visited, I was completely blown away, not just by the landscape but by the people, the food and the biodiversity. I wanted to create a way for others to experience that, which is how the tours came about. There are always new ideas in the works, but for now my biggest focus is becoming a new father.

You recently became a dad, do you agree that cooking is a labour of love?

Cooking has always been a way for me to show care, whether that is for friends or family, so it is definitely a labour of love. At the moment I am thinking ahead to the weaning stage and hoping my little boy grows up curious and open when it comes to food. Fingers crossed he is not too fussy.

What do you love about your Falcon Enamelware and why?

I love baking with enamelware because it gives really even heat distribution, which makes it reliable whether I am in the kitchen or cooking over fire. It is also great for serving. Falcon pieces have a clean, timeless look that makes food feel special without trying too hard. The bowls are lightweight but durable, which makes them perfect to have by the BBQ for mixing marinades or glazing.