After five and a half years of service, my time at Roux at Parliament Square has come to an end.
it has been an amazing time of my life, not only as a Chef but a person also.
I started Roux in July 2013 as a commis chef and quite quickly jumped through the ranks, Demi-CDP to CD to junior sous chef to finally senior sous. This was a role for me that felt the most comfortable, I believe it allowed me to show my personality as a leader and also my creativity as a chef. To get to this Role at 24 I was really happy with.
My last day was quite emotional, it had finally sunk in that I wasn’t going to return to my comfort zone in 2019, instead, I am moving to Oslo to work at Maaemo, a 3 Michelin starred restaurant.
2018 for me has been quite a whirlwind post-MasterChef (2017)
I was lucky enough to be involved with a great bunch of lads from the show where we did various pop-ups at each other’s restaurants. alongside this, I was also organising fundraising dinners, as I was running the London marathon in April. training for the marathon wasn’t as plain sailing as I first thought when I signed up.
I picked up ITBS meaning running was off the cards for a couple of months. when the training resumed it meant finishing work at midnight, getting the trainers on and getting out there.
while juggling Work, training, pop-ups, fundraising I was also asked to be my brothers Best man at his wedding. such an honour for me, but that came with a lot of planning, stag do, suit fittings and of course a speech.
By May all of the above was over and normality was resumed meaning I had some time to myself. I then planned an internship during my summer holidays, this is when I went to Maaemo for the first time and decided if possible i would like to work there full time.
such a fantastic opportunity to learn from one of the best in the world.
2019, a year to focus on my career, myself and my running
I’ll be joining the team of Maaemo in early 2019
Need to prepare for the cold months in Oslo!
This was Filmed during my month’s internship.
My month trip to Maaemo went extremely well arriving back in the UK on the 15th September. Extremely well run restaurant and met some amazing people as well as learning some new techniques.
Potential job offer but watch this space.
A massive thank you to all of you that came to The Annie Jones pop-up, it was great to have so much support and the fantastic feedback.
I couldn’t done it without a fantastic team behind me and they made my job so much easier, big kudos to them all!
More pics here…
To help with my fund raising for my trip to Maeemo in Norway, I’m going to be preparing a 4 course fine dining experience at Annie Jones in Petersfield. I used to work here and a big thanks to Steve and his team for helping me out with this.
Tickets should be available on “it’s coming home” Wednesday!
More details here…
I will be cooking at this event in Southampton on the 26/27th June.
Tickets are now on sale, follow the link to purchase: https://dinehigh-club.co.uk/
Shorthorn Beef | Onion | Watercress
Tuna | Nasturtium | Kohlrabi | Cucumber
Jersey Royal Potato | Fermented Garlic | Asparagus
Apricot | Custard | Meringue
White Chocolate | Raspberry | honeycomb
Peach | Almond | Yoghurt
We have now done 3 pop-ups together, cooking at each other’s restaurants.
First we cooked at Roux at Parliament square hosted by me, then a couple of weeks later we met to cook at the Frog e1 – hosted by Jamie Park. And most recently cooked at Simpsons in Birmingham hosted by Leo Kattou.
Unfortunately, due to the passing of our dear friend Matt Campbell all future pop-ups have been postponed.
6 Chefs from Master Chef the Professionals are hosting evening and lunchtime events on Saturday 27th January 2018 at Roux @ Parliament Square in Westminster, London.
Each Chef will cook a dish inspired by their creations featured on Master Chef the Professionals 2017.
Check the page for availability;
(Please note that this event has now passed is no longer available)
This is the First Tester of a Trout, Almond and Broccoli dish Steve and I have been working on.
When the Trout arrives in the kitchen we take the centre piece of fish, cure it in a salt/sugar mix for 20 mins. After that it gets cold smoked for 5 mins. The belly piece of Trout I really like because it carries slightly more fat and delicious either raw or very lightly cooked.
For the garnish of the dish I made a roasted Almond Puree, an almond soup which is the sauce for the dish which I turned into little spheres using a technique called ‘reverse spherefication’ a chemical reaction occurs when the calcium in the soup reacts with the Sodium Alginate bath forming a skin around the sphere allowing the centre to remain in liquid form. All chemicals can be found from the MSK website.
The purple sprouting broccoli gets blanched in salted water and finished on our indoor BBQ.
I made a dressing from caviar, pickled lemon and olive oil.
The belly of Trout gets confit in oil at 40 degrees for 10 mins and topped with toasted nibbed almonds.