Where have you worked previously to The Fox?

I started working at 17, the early years of my experience involved a number of large hotels in Surrey, from there I joined the team at the Hand & Flowers in Marlow, just after they received two Michelin Stars, it was an exciting time for a young chef, with long hours but I enjoyed it. From there I worked at Wentworth Golf Club, before moving to the Cotswolds, where I worked at couple of brasseries in Cheltenham. It was at Cowley Manor that I first worked directly with the kitchen garden produce. From there I held the position of Head Chef at the Lion Inn in Winchcombe, the Horse & Groom in Bourton on the Hill followed, before working under Sam Bowser at The Wild Rabbit. A pub kitchen is where I am most happy.

Who or what got you into cooking?

My dad was a big influence growing up, we would always cook Sunday roast together, listening to music with a glass of wine. And seeing my idols on TV on Saturday Kitchen!

What are your top 3 failsafe tips for the perfect turkey roast?

Brining the turkey is really important. When you roast the turkey, the salt helps to keep all the moisture in the joint. We brine our turkeys in a 10% brine, so for a litre of water, use 100 grams of salt, and soak it in the brine overnight.

Create steam in the oven.

Rest the turkey for at least half the amount of time you have cooked it, it will ensure it is tender and help keep it juicy.

How do I achieve an even golden roast all over?

When the turkey goes into the oven, rub it with oil and add a little butter under the skin.

When the turkey is golden and crispy all over, cover with foil to keep the moisture in for the remainder of the cooking time.

What makes the best Christmas Day gravy?

Use all of the delicious roasting juices from cooking the meat, and then finish with a little lemon zest, redcurrant jelly and a good quality stock.

What is the secret to the perfect roasties?

So, this is serious business. I boil a litre of water with 10 grams of salt, when the potatoes go into the water it helps break down their edges. Cook them until the knife just goes through and they are nice and tender, strain them in a colander and let them sit with a tea towel on top to pull out all of the moisture. Ruffle them up slightly, to get jaggedy edged before placing them into a piping hot tray with vegetable oil or duck fat for the perfect crispy edge.

Caramelised, roasted, steamed or shredded, bacon & chestnuts, sticky miso or sauerkraut, the world of sprouts is confusing. Are you a traditionalist or experimentalist and what’s your favourite sprout recipe?

I’m a bit of an experimentalist. I had sprouts with miso butter, they were really good. Miso is great for depth of flavour.