with Tony Cridland
Can you tell us a little bit about yourself – how did you get where you are today?
I started out in a pub close to my village, nothing special, just pub grub. I wanted to work with fine food, so I moved to Broadway in the Cotswolds to learn as much as possible. I then moved to Manchester to try my hand at upmarket hotels but returned to restaurants as I didn’t enjoy it. I was offered a sous chef position at 1847 in Manchester and then head chef at 1847 in Birmingham. Five years later, the owner was selling the business, so Adrian and I jumped at the opportunity. We purchased the business, rebranded to Land and it has been going from strength to strength every year since. We’re really only just getting started, it’s very exciting.
What’s on the pass right now?
People are loving the flavour profile of slow cooked dishes like Kohlrabi, Ponzu, Furikake, Miso Cream and Peashoot.
Where do you eat on your day off?
I use the Michelin app for all of my recommendations, so whichever city I’m in I can find the best food.
If being a chef were not possible, what would your dream job be?
I used to be an amateur boxer and really wanted to become a professional boxer when I was at school. I did that for eight years before becoming a chef, so I’d definitely be a boxer otherwise.
What are the most important considerations when crafting your menu?
The most important things when considering a menu are cost, balance, taste, efficiency, and seasonality.
Do your personal preferences influence your menu?
My personal preferences 100 percent affect the menu development. If I don’t like it, I start something new.
What do you think is the most overrated food trend?
The most overrated food is vegan junk food.
What dish are you most proud of and why?
I always want to make my dishes better, so I’m never 100 percent proud.
