My influences have come from eating out, taking away different restaurant menus -which I still do- and chefs like Mark Hix, Fergus Henderson, Jason Atherton and Hugh Fernley Whittingstall. Their books always help with new techniques and inspire ideas for the amazing local produce that comes to my kitchen door.

I have always found it interesting to forage and am passionate about producing my own ingredients  at home - growing herbs and vegetables, keeping chickens for fresh eggs and picking wild blackberries, orchard fruits, sloes, bullaces, wild horseradish...the list is endless.

Whilst still at school I started washing up in a local pub The Canary and Linnet, moving on to waiting, assembling starters and desserts, and finally getting a job as Sous Chef. I attended Norwich Hotel School completing a HND in Hospitality Management.

Prior to rejoining the kitchen at Strattons I was head chef at the Kings Head at Bawburgh, creating simple British pub food and we were nominated for Alysham Food Heroes 2009 and 2010, EDP Food Awards 'Best Norfolk Menu' 2009 and 'Best Dish' 2010 which we went on to win, and also finalists in the National Pub Chef 'Best Roast Award' 2010.

I was particularly keen to work at Strattons as they source everything locally as part of their environmental commitment. Norfolk has such a rich culture of quality ingredients and luckily has land, sea and river resources. Getting to know the suppliers and forging good relationships with them is vital to what we cook in the kitchens at the hotel, visiting local farms gaining knowledge of the products and production methods allows the whole team to provide our diners with good information; this methodology creates a truly unique visitor experience'.

Strattons Hotel - Tel 01760 723845
Email- enquiries@strattonshotel.com
Visit- www.strattonshotel.com

Follow Strattons on Twitter: @Strattonshotel