Key dishes/cooking style at The Greyhound?
I like to let the ingredient speak for itself. It is a little early for me to say what my key dishes are but certainly the most popular two dishes at the moment are the Smoked Eel with Watercress as a starter and the New Season Guinea Fowl with Morels.
What got you into cooking?
When I was in college, my cookery tutor was the first person to ever tell me that I was actually really good at something. This gave me the confidence to pursue what I loved doing as a career.
Why did you choose the gastropub route?
Gastropubs are truly British. I absolutely love the relaxed feel they have. For me there is nothing better than eating locally sourced fine food in a comfortable building with so much history.
Which country has the best food?
As much as I love British food and do believe that our produce is world class, I would have to say Jamaica. This is where I am from, and I still have the most amazing memories of the seafood and spices.
What do you enjoy most about your industry?
Meeting a vast number of people from all over every day, from our guests, who are always really interesting to speak with, to the team, who all share the same passion.
Where’s your favourite place to eat in the UK?
I recently ate at The Loch & The Tyne in Old Windsor. The relaxed feel and incredible food have made it my current favourite place to eat.
Who’s your biggest influence?
Professionally, Gordon Ramsay. I aspire to his level of self-discipline, and to have a big family alongside a successful career.
What does being a Top 50 Gastropub mean to you?
As I said, I am a big fan of Gastropubs so being part of the Top 50 Gastropubs which recognise the best in Britain is something I am very proud of.
What advice would you give to your younger self?
Do not be influenced by others unless they are a positive role model!
Favourite season for food?
I love all the seasons for different reasons but if I had to have a favourite, I’d say Autumn. You have the end of summer and the beginning of Winter which is really exciting.
There are so many great fruits and vegetables being grown in Autumn and to be honest, autumn colours are my favourite for presentation.
What do you think the future holds for Gastropubs?
With the support from the likes of Top 50, and the current trend for eating in a relaxed environment, I think the future is very bright. I find it sad that many pubs are closing but there are also many fantastic openings around the country.
