"I am a self-taught chef and my biggest inspiration has always been my mother, Maman Blanc. From when I was a young boy, she made me understand the importance of seasonality, of freshness and the importance of the soil. She also taught me not to waste anything. I carry those values into everything I do."

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"One of my latest finds is the Agata potato, which I encountered in the South of France when treating Maman Blanc to a fantastic meal. We ate a heavenly bouillabaisse that featured this potato. I could not leave the restaurant without knowing its name. A Dutch variety, it has yellow skin and flesh, matures early and has a high yield. I’m now growing it in my potager."

"A recipe that everyone should learn, it’s quick, simple and delicious. My mother has cooked steak this way ever since I was young, and I genuinely think it is the best method there is. It relies on one very simple process: pan-frying meat to create delicious juices, which can then be turned into an emulsion by adding water. The same technique works just as well with pan-frying other meats, too."

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"The hospitality industry is tough and takes a toll on your body. To regain my balance, I go to Chiva-som. I’ve been at least 10 times. It is a complete retreat that feels like a little world. You are in this sphere of calm with the best teachers, food and nature. I literally switch off (you have to leave your phone behind) and reset."