What does receiving this award mean to you personally and professionally?

Achieving this award means a lot. I’ve put so much into it and really pushed myself outside of my comfort zone and developed skills I wouldn’t have otherwise. It’s allowed me to network and grow socially and is a major boost for my career.

What was the most challenging part of the Graduate Awards exam for you, and how did you overcome it?

The most challenging part of the Graduate Awards exam was the unknown element. As chefs, we are used to working on a dish and knowing what we’ll be doing in its entirety. For the final, you have a matter of hours to try and figure out what you need to create, having been told your classic dish and seeing your mystery box just before you start the butchery. I just tried to stay calm and plan some scenarios of what I might be given beforehand and stuck to what I knew and was confident with. Keeping it simple was key!

How did you prepare for the exam, and were there any unexpected moments during the day?

I prepared for the exam by doing a lot of research on classical dishes and practising the bits I knew I would have to do. By doing this, I felt like more of my attention on the day could be put on the unknowns. I think I had completed my butchery and fish tasks about five or six times and the dessert maybe ten. There’s always an element of unpredictability on the day. The size of the bass wasn’t what I was expecting, but I had to be confident in my knowledge of fish and remember that it was still the same process, just working on a bigger size.

Can you share a moment during the Graduate Awards process that really stood out to you?

It’s hard to highlight a particular moment from the process because there are so many. It’s difficult putting yourself out there to be scrutinised, but the format of this competition allows you to feel like you’re cooking with people you consider friends, and that really makes it a lot easier on the day. Seeing familiar faces in the final exam completely calmed my nerves.

Where do you see yourself in five years?

In the next few years, I would like to travel more and work internationally. I have a major passion for fermentation, so I would like to learn from kitchens worldwide about fermentation. My intention is to learn as much as I can and come back to work for Simon Rogan in the Lake District in a fermentation-based role. Having completed his Academy and progressed with this company, they have always been so supportive. Also, there are obviously big shoes to fill in the Young National Chef of the Year department after my partner Keira won this year. The pressure is on for me next year!

What advice would you give to future candidates preparing for the Graduate Awards?

My advice for anyone considering entering is to go for it! It requires a lot of work and effort, but the reward is incredible with so many new skills, opportunities, and new connections. It’s a real chance for you to notice your own development. When I look back, I can honestly see myself as a better chef today than when I applied because I pushed myself and I learned from that experience.

How did you find the mentor trip?

The mentor trip was an opportunity which I feel so lucky to have experienced. It was amazing to see so many passionate producers and get to taste and experience their products. I loved the chance to connect with other finalists too. The highlight for me was the Fruit Collective. Being able to walk through their orchards was incredible. Trying plums that taste so good, with each one different from the last is something I’ll never forget.

If you could cook or bake for any person in the world, who would it be, what would you make and why?

If I could cook for anyone in the world, there are a few I would choose. Obviously, my partner Keira, who supported me through the whole award as well as my parents, who ignited my passion for cooking. I also think my executive chef, Paul Burgalières, who is single-handedly my biggest inspiration and the most important person in my career so far. I’ve never had the opportunity to cook for him outside of work, but hopefully one day he’ll let Keira and I cook a meal for him. 

I love to cook pasta and Italian food generally as I think it just allows you to put love into every element of every dish. For me, that’s the point of cooking: to share connections with people and for it to be the base of conversation. Every meaningful conversation I’ve had has been sat at a table at home, in a restaurant or in some way centred around a meal shared with people and providing a talking point.