I started cooking at the age of 13 as a little weekend job whilst still at school, it was called the Abbeygate restaurant in Carlisle. This is when I met my first head chef David Bates a protege of Anton Edelman and head chef at the Dorchester.

He took me under his wing from day one teaching me everything he could and put me on the path I now lead today. I worked alongside David whilst at college then left Carlisle to gain further training .

 

I started at Gleneagles Hotel, Perthshire as First commis and stayed there for two years, leaving as junior chef de partie. I then did a season on the luxury cruiser Hebredian Princess which was like a floating country house sailing around the Scottish Isles and the south coast of Ireland.

 

I then made the move to London for two years working at the Greenhouse in Mayfair with Gary Rhodes. I started here as a commis chef and left as senior chef de partie. Whilst I was working at the Greenhouse on my days off I worked at Le Saveurs on Curzon street as a bit of a stage'. Gary was soon to be leaving the Greenhouse and asked if we wanted to join him in his new venture. I declined, I felt I had absorbed as much as I could and was ready for the next challege.

 

Phil Britton took over the role as head chef and after he had come from the Capitol In Knightsbridge Which had 4 rosettes and a michelin star I thought I would stay and absorb again. Phil then said there is a fantastic kitchen closer up north I should look at as he thought I was ready for the next step.

 

I came back up north to work at Northcote Manor with Nigel Haworth which was probably where I gained the most experience in my career. Northcote was one of the hardest kitchens in the country and still is, but still leads the way in innovation in the north. After two and half years my brother who was chef at Paul Heathcotes Longridge said I think it's time we made the move back home.

 

We had both wanted our own restaurant in our home town of Carlisle and we found a property which we turned into Magentas restaurant. We owned the restaurant for five years in which time we gained 2AA rosettes in the first year, a Bib Gourmand from michelin, best newcomer in the north west and which good food guide. Whilst at the restaurant we where approached by Marks and Spencer to develop British classic dishes for a new range which we did with Paul Heathcote.

 

At this point we had a get out clause on the restaurant, which we decided to take, as we felt we could not do anything more with the restaurant, as we did not own the premises and we couldn't extend the premises. Food prices were going up and we could not charge any more than we were.

 

Marks and spencers offered me a full time job at Cavaghan and Grey in Carlisle were I was asked to look after npd for all ranges . I did this for 18 months but needed to get back in the kitchen.

 

I then decided to set up my own company and concentrate on the pudding market. I developed various ranges and at first sold them at local farmers markets. I then began to get contracts at the likes of Booths and farm shops up and down the Country ending up in Asda. I sold this business as my first child was due and I needed to spend more time with my family.

 

I was offered the position at the crown through an agency I had previously worked for, they said they wanted to regain their aa rosette level and was I interested. It was a big job to take on with the team allocated but I did it in one year when the inspector came. This has put Carlisle back on the map as the only restaurant with a rosette since Magentas and here I am today.