THE essential ingredient in every kitchen is…

Every cook needs to have patience, it’s something that you will need a lot of.

Especially when you are working with many different levels of skill and personalities in a confined, pressured area.

From a food perspective, if you have some basic potatoes, some form of protein like a nice cut of fish or meat, plus some tasty vegetables you can produce a fantastic dish.

If you want to really impress your friends you should try using tonka bean.

It’s a luxury ingredient that you really can’t describe the taste of. Some say vanilla, some say a bittersweet almond, however when it’s infused in milk or cream it gives off a really great flavour.

The first kitchen I worked in was… I first worked as a commis chef in 1988 at Paddington House Hotel in Warrington.

It was here I gained the invaluable experience of working such long hours that come with the chef territory.

I would start work on the breakfast shift and not finish until the last meal was served.

I worked six days a week and on my day off I went to college.

The head chef and sous chef from the hotel took on the roles of good cop and bad cop.

One would tell you to cook something a certain way and the other a different way.

When they were together it was like watching an old married couple, but they taught me so much. I even pass on that wisdom to my commis now.

I also worked at the Horseshoe in Croft for a fantastic chef called Charlie Monks.

He introduced me into the world of flavours and his energy levels were amazing.

My first professional job was… My first hotel head chef job was at the Village Hotel in Warrington in 1998.

It was a busy place, which really taught me how to manage different characters.

It was a great place to work and I forged some great working relationships with people. Many of whom I still work with today.

The first dish I prepared for service… My first dish was braun, a boiled and minced pigs head with herbs, onions, and carrots. All packed into terrine moulds.

I used to make this at Paddington House regularly. I was taught from an early age how to break down the sides of beef, skin and prep rabbits, pheasants and grouse.

We used to go to the market at 4am every Wednesday and come back with so much amazing fresh produce. We used to plan the menu around the market produce we purchased that morning – the best way to cook.

My signature dish people associate with me… I wouldn’t say I had a signature dish, I believe dishes change and evolve all the time.

I look to cook food with the seasons and use the best produce available.

The masters like Pierre Kauffman with his pigs trotter dish and Marco Pierre White’s tagliatelle of oysters can be deemed as ‘signature dishes’ as they have achieved perfection.

My biggest kitchen disaster was...

One that always resonates the most is ‘croquembouche’.

This is a tall structured cake that is Christmas tree shaped, made from profiteroles, cracked and spun sugar and when done perfectly is a spectacular sight.

I was the executive chef at De Vere St David’s Park Hotel and we had a wedding party who requested it for their dessert.

My pastry chef started to make the cake in the fridge as it was cooler. She had a large hexagonal mirror for the base to sit on, so she went about making the profiteroles. When I came in the next day I went to look at her ‘masterpiece’ it was a complete disaster.

Anyway we managed to sort it but what came next was the worst. We were taking it out of the fridge, but we had a lean it slightly as the base was too big and before we knew it the whole thing has collapsed on the floor. Luckily the bride and groom were very forgiving, but it was truly an awful experience.

My favourite chefs are… Anthony Bourdain because he is a real ‘turn and burn’ chef, he’s done it all at every level.

Raymond Blanc is by far the most technically gifted, revered chef of our time.

We’ve got some rising stars right here in the Hilton Manchester so watch this space!

Away from the restaurant my favourite meal is… A fry up, job done!