What’s the most challenging part about a career in hospitality?
It’s a really tough industry and there are many different challenges but it’s something that you have to be completely immersed and committed to and unfortunately it does have an effect on your personal life so I’d say that’s one of the toughest aspects.
What made you decide to move on from The Barn at Moor Hall?
I had done four years at The Barn and I had achieved what I had set out to do and maintained it, so I was ready for a new challenge.
How did your experience working in Scandinavia influence your cooking today?
At the time, New Nordic and Scandinavian food was the pinnacle, and it taught me lots of different techniques that I still use today whether it be salting, pickling or preserving.
If you could describe the ethos of The Silver Birch in three words, what would they be?
Seasonal, thoughtful, simple.
How did you go about creating the new menu you’ve launched at The Silver Birch?
It’s mostly down to the seasons and what is amazing at that particular time. I wanted to create something that ticked all the boxes for people at all sorts of price points.
