When I was 18, as a chef at Kempton Park Racecourse. There were only two of us, working with a bank of casual staff. I learnt from my mistakes, like not being clear enough and not understanding people as well as I do now.
- What does management mean to you?
Keeping sight of the details. We cater for big events like the British Grand Prix, and I control everything from the menu planning and tastings to the staffing. But flavours, textures and even the crockery are just as important. That's why I never want to lose the hands-on approach. My team can be as many as 40 or as few as one, and I jump in whenever I see something not right, whether that's the guy working on the sauce or the lad washing pots. But I'm not a shouter. I don't get the best out of people by screaming. If I've done my job properly I shouldn't need to.