Can you tell us about how you created the menu at Rothay Manor?

Creating the menu at Rothay Manor is an ever-changing process. Developing dishes happens in many ways for me. Sometimes it could be inspiration from other chefs, other times I could be walking in the countryside with my family and just out of nowhere an idea might pop into my head. Then I have to try really hard not to forget what it was, until some six hours later when I can write it down. Then the fun development work starts.

Where do you find inspiration for your dishes?

A lot of the menu is inspired by Asia, as well as wonderful UK produce, especially up here in the Lake District. We have some of the country’s best producers up here and a very broad range – everything from cheesemakers to smokers and amazing farmers who all help produce a bounty of products to choose from.

How did it feel to be crowned Champion of Champions on Great British Menu?

It was very surreal and definitely surpassed my expectations by a very long way. If I am honest, at the start I just wanted to cook my whole menu and then after each step I surprised myself and wanted to improve again and again. I still can’t believe that happened.

What is the best piece of advice you have ever been given in your career and why?

A few years ago, when I worked at a very good restaurant, I was finding it hard to adapt to a new place and way of living, so I handed in my notice. I was told, ‘Everyone has ups and downs and doubts about their career but it’s about overcoming the hurdles and progressing, and it will all be worth it.’
It’s safe to say at the time I thought, ‘That’s a load of rubbish’ and I still resigned. It was only a few months later that it dawned on me that I was a little rash in my decision and maybe should have listened. But it’s all part of the lessons we learn in life.

Who is your role model and how have they influenced you in your work?

There are so many people who have influenced me along my career but the one I always overlooked – not because he isn’t important but he isn’t in the industry – is my dad. He instilled a great work ethic in me and a can-do attitude no matter the situation, and for that I will always be grateful.

What ingredient can you not live without and why?

It would have to be butter. It just tastes so good on a nice slice of bread, and of course has so many uses in the kitchen, too. It is an important foundation in so many recipes.

What item, apart from your passport, can you not travel without?

Sadly, it would be my phone. They are amazing for so many reasons but can also be an unhealthy distraction from the world around us.

Where is your favourite place to eat in London?

I haven’t been down to London for a long time but last time I visited I had a fantastic meal at Pied à Terre in Fitzrovia. It has really interesting tasting menus and I remember having some incredible seafood dishes – the turbot in particular was top notch.

What do you like to do on a day off?

On my day off, it’s family time. As many people know, working in the hospitality industry means long hours and time away from friends and loved ones, so on my days off that is my priority. Seeing my daughter smile and laugh is all I need.

Apart from food, what are your biggest passions?

I enjoy fishing when I get time – there’s something very relaxing about sitting on the water’s edge and listening to the birds. I have also recently got in to aquascaping; it might sound a bit weird but there is something seriously therapeutic and relaxing about the hobby.

If you could choose anyone from today or history, who would be your ideal dinner party guest and why?

My granddad, who passed away when I was younger. We were really close and he never got to see me grow up. I hope he is proud of what I have achieved.

rothaymanor.co.uk