Talk us through a typical day for you at Moor Hall.

I start my morning by double checking the covers booked for the day and then work on crossing jobs off my mise en place list, which normally consists of making the potato baskets and other components for the Smoked Eel Brandade snack. I'll also prep components of other snacks from the Larder section, after which I will start setting up for lunch service. During service I mainly serve the Oyster dish, which is finished at the table, as well as building and sending the Smoked Eel and Langoustine Tartare snacks. After lunch I will clean down and finish any outstanding jobs, before setting up for dinner service.

How did you first get into cooking?

I first got into cooking during my time at high school, where we had catering classes. I decided to do it for one of my GCSEs and that's where my love for it really grew. From there I did a three year professional cookery course alongside some part-time work and then went full-time in the industry.

What are your top three highlights from your career to date?

As I've only been a chef full-time for the past four years I'll have to use a moment from my time at college as well. My first would be getting my job here at Moor Hall, I only had 18 months of full-time professional experience when I applied, so when I was offered the job I was thrilled, it was somewhere I really wanted to work and it's a great opportunity to keep learning and develop my skills.
Secondly, I'd have to say getting my first full-time job as a chef at Manchester House straight after my time at college. To finish college and go straight into working at one of the best restaurants in Manchester was an incredible opportunity for me and a welcome challenge.
Finally, I'd say completing my Level 3 at college. It was my final year and I was fortunate enough to win numerous awards, including The Worshipful Company of Cooks Cherry Grainger Award, and I was part of my college's first-ever team to compete at The Welsh Nationals Cooking Competition, in which we took home a silver medal. I also did a seven-day work placement at Manchester House which led to my future employment.

What's your favourite dish & why?

I'd say that my favourite dish is probably the Langoustine dish because it features one of my favourite elements from the entire menu, the nasturtium pearls – a nasturtium puree, set and frozen into pearls using liquid nitrogen. I love the contrast between the natural heat and pepper notes of nasturtium against the cold of it set as a frozen pearl.

Top reasons to visit Moor Hall?

I believe people should visit Moor Hall because of how much care goes into everything we do; from making our own charcuterie to growing all our own micro herbs and generally as much as we can in our garden. Anything we can't grow we source from as local as possible. The dishes designed by Mark (Birchall, Chef Patron), James (Lovatt, Head Chef) and Kane (Williams, Sous Chef) have so much thought put into them in regards to flavours, textures, plating and seasonality that it really shines through in the final dish. For all its accolades and complexity, Moor Hall offers an incredibly relaxed experience that focuses on making sure our guests enjoy their time with us.

Best thing about working at Moor Hall?

I'd have to say it's being able to work with amazing local produce and Mark, James and Kane.

Favourite way to spend your day off?

I like to spend my days off relaxing, listening to music and catching up with my friends and family. Also watching/reading anything food related in order to gain new ideas.

If you weren't a chef, what would you be?

I've always loved music, so I'd imagine I'd be doing something related. I've wanted to learn the drums since I was young so I guess I'd be pursuing that.