Tell us about your journey into the food world.
It began at a very early age. My folks ran pubs in and around London for nearly 40 years and cultivated a strong food element into their business. This wasn’t typical for pubs of this era; it is now, but back then pub food was a packet of pork scratchings and peanuts. I grew up with the smells of steak and kidney pies, oxtail stew and beef and ale casseroles. They were busy pubs too, so often I would have to jump in the kitchen to make my own dinner and I began to
