My obsession with food began in Barnsley — but leaving home at nineteen lit the fuse.

 

London didn’t just expand my world, it consumed it. Kitchens became laboratories. Markets became classrooms. Every spare hour disappeared into heat, spice, and the relentless pursuit of flavour that hit harder, deeper, and lingered longer.

 

Travelling through Thailand, Hong Kong, and across Asia sharpened everything. It taught me respect for origins — but never restraint. This wasn’t about balance. It was about intensity. About chasing flavour profiles bold enough to stop you mid-bite.

 

Every bottle of oil I create comes from that same fixation. Flavour isn’t an ingredient — it’s the point. It’s the heartbeat of everything I make.