From a young age I was always interested in cooking and baking cakes with my mum. I remember when I was doing my GCSE home economics, I was making pan roasted duck breasts with globe artichokes while the other kids where doing pizza and pasta bolognaise. So, I knew from there onwards where my life would be taking me. Down the road of long unsociable hours with the heat of the kitchen and bad-tempered chefs. I’m glad to say that it has changed a lot during my time in professional kitchens for the better that is.

I started my career working in London fresh out of culinary school at the young age of 18. Working for Mathew Fanthorpe in Bistro 2 in the OXO Tower and staying with him for 5 years in various restaurants in London from Mash in Oxford Street to The Wharf in Teddington. Its during this time that I got the chance to work in Barbados over the Christmas periods with them in their hotel Lone Star. From there I went to work at Chez Bruce in Wandsworth - my first taste of Michelin star. Boy that was tough. After this I got my chance to work as Senior Sous Chef at The Zetter Hotels for Bruno Loubet at Bistro Bruno Loubet’s and Grain Store and being his Head Chef at Grain Store Unleashed, its where I really learnt how to cook and run a kitchen with Bruno, he taught me a great deal to do with balance of flavours and creativity. This is where I first met Jason Catifeoglou, the Director of the group. After 3 years in Sydney, Australia upon my return I contacted Jason again, now the Director of My Hotels Group. Where I started at their hotel The Pilgrm in Paddington as Head Chef and shortly after making the move from London to Brighton and taking on Meanwhile Cafe.

I’ve always loved the way the Mediterranean’s eat their meals bringing friends and family together over the dinner table, from the tapas bars in Barcelona to the hearty full of flavour Greek cuisine, then there’s combination of spice from Levantine style of food. Which brings that extra bit of fun to every mouthful packed with flavour. This is why the menu is heavily influenced by this. The simplicity of the dishes while using the best produce available. This is something I look for when I’m out and about dining.

I really enjoy using local produce from independent suppliers around Brighton, it doesn’t just benefit your health and the environment, but also helps the local farmers and community, you get a much better personal experience with them. The produce being local is also a lot fresher and tastes amazing.

We use a variety of local suppliers from Curing Rebels for our charcuterie and smoked salmon, to Sussex Eggs and Brighton Sausage Company for our brekkies. The menu has a good selection of dishes to choose from, including vegan and vegetarian options which are growing in popularity. During my time at Grain Store is where I really grew to love heavily dependent dishes with vegetables as the star of the show, which is showcased here on the menu. As time goes on and the menu develops you will see some more interesting and exciting things to come.