“My food philosophy is deeply rooted in using seasonal, local ingredients. This approach not only ensures the freshest and most flavourful dishes but also keeps our culinary creativity alive. By focusing on seasonal ingredients, we are constantly inspired to create new dishes that reflect the changing seasons.

Duncan, the Executive Chef, and I are committed to this philosophy. Together, we are developing recipes that evolve with the seasons, ensuring our menus are always fresh and exciting. It’s a collaborative effort where all the chefs contribute their ideas, making it a truly dynamic and innovative process. Seeing our collective ideas come to life in the kitchen is incredibly rewarding.”