Growing up, I remember our house being the local hub of the community. My mum was always cooking for half the street, she was a huge influence behind my decision to get into the industry. In the late 80’s I trained at Thanet Tech and I remember Gary Rhodes well who was in the year above me. There were as many talented students as there were teachers. Gary was so talented by the time he was in the third year he was already like a celebrity.

I really enjoyed chefing but had a real love for front of house. I managed many bars, restaurants and clubs in London throughout the 80’s and 90’s from the mighty Prince of Wales in Blackeath, The Well in Clerkenwell to Club Aquarium. Even though I have a few good stories to tell from the time, I always knew I wanted to break away and run my own business. The Three Stags opened in Jan 2008. I had my heart set on it thanks to the great location and amazing space.

Sustainability and integrity have always been core values in my life. I have always had an interest in anthropology and ecology, constantly questioning the impact we have on the environment. I’ve travelled and lived in many countries throughout my life and I am always fascinated to learn how other cultures continue to respect and utilise what is around them to maximum effect.

I was thrilled to learn there was an organisation that was bringing together liked-minded individuals with the same mission and values, but also addressing it from an operational point of view. As soon as I found this out, I joined immediately. As a member of the SRA we have to fulfill pledges and milestones. They help keep us on track to reach our goals.

The SRA gives the business momentum as well as support and recognition of what we stand for: unfussy, unpretentious food with a conscience. It gives my team, our customers and me a framework to understand what we are trying to do.

I would recommend the SRA to other restaurants but it has to come from within. The SRA is about education, information and networking. It's about helping us as a business attract the right customers and send the signal we are a place that you can trust while enjoying great food. It is a serious commitment, but with a plethora of rewards.

The food we cook represents integrity. It's simple, unfussy but cooked with passion. We are very proud of the fact there is no intensely farmed ingredients in any of our dishes. We also wanted to create an environment where you can feel comfortable in.

I want to know I have created something that lives beyond me. I want to know I have some kind of difference and that I have inspired some people along the way.