How did your career begin?

I started out as a pot washer at The George at Leadenham when I was 14, before moving to the Marquis of Granby and worked my way up to the position of commis chef at both The Tally Ho, and the Brownlow Arms in June 2009; Paul Vidic at the Brownlow was a fantastic mentor!

Tell us your food ‘heaven’ and ‘hell’?

My favourite dish would have to be Rack of Lamb cooked medium rare, accompanied by dauphinoise potatoes and some fresh local vegetables.

One thing I can’t stand are prawns! It doesn’t matter if they’re in a sandwich, out of their shell, or in a delicious sauce, I just wouldn’t eat them.

Tell us about your restaurant?

The Finch Hatton at Ewerby is the perfect example of a traditional pub which has expanded to include a restaurant. We like to use regional produce as far as we can because we know that people enjoy eating locally produced food.

What’s the secret of a great dining experience?

The greatest secret has got to be the service. You can prepare delicious and well presented food, but it means absolutely nothing if the service is poor. I would do it all if I could - prepare it, cook it, and serve it! A good relationship with your suppliers is also crucial to success.

Is there life beyond the kitchen?

Having just re-launched the Finch Hatton we are all extremely busy at the moment so I don’t have very much free time. I used to enjoy golf, and am part of the local golf society!

Eating out in Lincolnshire? Try the Finch Hatton at Ewerby near Sleaford!