How did you get into cooking?
I started as a kitchen porter and I really loved the atmosphere in the kitchen. I worked my way up from there.
What is your favourite dish on the menu?
I really like the confit chicken leg with pickled cabbage, mash and caramelised apple jus, it’s lovely wintry food - perfect comfort food at this time of year.
Any tips for amateur cooks?
Practise as much as you can and try to be creative. And always try to learn from your mistakes!
What’s always in your fridge at home?
Milk for my kid! If I’m cooking a family meal, it would be a nice roast chicken, so I’ve usually got chicken in the fridge.
Do you have a favourite cookbook?
I have hundreds, but what really inspired me at the beginning was Mark Hix’s British Seasonal Food - I love that book.
What is your idea of food heaven?
I love fresh, homemade bread… the smell, the taste… so simple, but so good. I also love cassoulet - we have a new recipe, which we have just added to the menu.
Element, 110-114 Rose Street, Edinburgh (0131-225 3297, elementedinburgh.co.uk)