What do you most like about working in the bakery industry?
There’s always something happening—it’s dynamic, hands-on, and gives me a real sense of purpose. I love the early mornings, diving straight into work, and being fully involved in the process. It’s something I truly enjoy.
What job did you want when you were a child?
From as early as I can remember, I wanted to be a chef. I left school at 15 to pursue that dream, working my way through kitchens until I discovered baking. Once I found it, I was hooked—I’ve never looked back.
Who do you most admire and why?
I admire people who dedicate themselves to mastering their craft over a long period. In the culinary world, the Roux brothers were a big inspiration—they stuck to their principles and excelled. Terence Conran also influenced me early on. I also respect athletes for their dedication, but ultimately, my admiration goes to those who commit to something and see it through.
What was your favourite holiday and why?
I’ve been lucky to travel a lot, so it’s hard to choose just one. But a standout trip was my first visit to Provence in my twenties—the food, the scenery, and the incredible place we stayed made a lasting impression. That said, I’ve had many incredible holidays over the years.
If you had to live somewhere else for a year, where would it be?
New York.
Do you prefer sweet or savoury foods?
Savoury. I used to have a sweet tooth, but in recent years, I’ve gravitated more towards savoury flavours—they just appeal to me more now.
What is your speciality dish when cooking for friends/family?
I like to keep things simple—good roast chicken, a great fillet steak, fresh vegetables, hearty soups. At home, it’s all about using the best ingredients, keeping it seasonal, and letting the flavours speak for themselves.
Can you share with us one of your proudest moments/achievements?
Opening our bakery at Expo Dubai was an incredible achievement. It was our first venture outside the UK, and the response was beyond anything we expected. For six months straight, we broke records—it was phenomenal to see that level of success on a global stage.
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Media contact
Joseph Clarke
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com
