“My ambition when I first started to cook professionally at 16 years of age was to both engage with & reflect my surroundings through my craft, and gain harmony with nature in a way our ancestors enjoyed, but which is so often overlooked in the modern world. Having spent my formative years in Michelin Starred kitchens, I opened my own restaurant 12 years ago with the same ambition. Only recently have I decided to sack off the mass tourism market and target my craft in tune with my original vision. It has been a huge gamble, but now I’ll never look back.
One of the great things about my job, is that everyone knows what they like and likes what they know – so when they put their confidence in you as a cook it is a real privilege, a mark of personal respect. All it means to me is that I can crack on with my own vision to reflect nature’s fleeting moment without further distraction.
What’s next? It all depends on the weather I guess. ”
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