When did you become a chef and why?
I started my Journey in kitchens when I was 15/16 during School work experience. I was asked what I wanted to do and my Brother said you can come to work with me so I did and have never looked back. I became a chef because it is something I have always been interested in doing. My Nan was a chef and made these beautiful wedding cakes with delicate flowers and my Big Brother is a chef so I guess you could say it’s in my blood.
Have you always been passionate about cooking?
I have always been in the kitchen Baking with Family/Friends from a very young age. It’s always been something I’ve been interested in from the exact science of baking to creating new dishes and flavour pairings.
What keeps you passionate about cooking?
To be passionate about cooking you have to have a good teacher and respect for the ingredients. I was fortunate enough to have a great teacher. One of my old head chefs in the 2 years we worked together taught me how to become not just a leader but a chef.
But also you as a chef have to remember every day is a school day because we are constantly learning and the food trends, diets and so on are constantly changing so it keeps you on your toes.
When did you start at The Rising Sun?
Well… The Sun is under new management so I have really only worked there since September 1st. I worked at the Sun Pre Covid for almost 3 years. I was Gutted to have to leave. It really is a special little Village. I knew I had to go back and finish what I started so I did.
Do you have a particular style of cooking?
My style of cooking is very much taking Local and Seasonal Produce and letting the ingredients sing. Try no to fuss around too much with foams , plates full of purees and so on because at times they shy away from the ingredients. We use a lot of varied techniques but we stick to traditional ways of cooking in order to benefit the ingredients we use.
Do you have a favourite dish at The Rising Sun and why?
I couldn’t pick a Favourite dish as I love coming up with new ideas and dishes. If I was to hold on to one dish I’d get bored and start thinking of ways I can make it even better.
What one ingredient couldn’t you live without?
Salt – what good would any other ingredients be without Salt to Season them.
Do you have any exciting future plans?
We hope to purchase a second pub in 2022 and I would then become the Head chef of Two kitchens overseeing and building both the brand, cuisine and standards.
Are you looking forward to Exmoor Food Fest?
I Have been involved in the Exmoor Food Festival for a few years now and it’s great to be back but for some of the Team it is new to them and we are excited to be entering this year.
Something we are hugely proud of at The Rising Sun is Our All Female Kitchen Team , with only 17% of UK chefs being Female.
I Couldn’t be more proud of my Team. They are Amazing and such hard working, we get along like Family.
Somerset, TA4 3EF