Introducing our new GM at Elwick Place…
Iâ€™ve lived in Kent all my life and have known Macknade for many years. It is a real family favourite and it always got me excited coming here as a child, seeing all the products you would never see in the supermarket.
I have spent all my working life in hospitality, starting life as a chef. I went to university, where I studied Culinary Arts and Hospitality Management, and that is where I discovered my love for customer service and being the friendly face at the front of a business.
I have spent the past five years in a local family run pub where I worked my way up to General Manager, meeting my amazing wife along the way.
Outside of work we have two amazingly gentle (and giant) dogs, Ori, a Rhodesian Ridgeback, and Koa, an Alsatian, who take up most of my time walking around the countryside.
I look forward to welcoming you to Macknade in Ashford soon!
The top five things on my Macknade shopping list
Porchetta â€“ A favourite of mine with lunch, perfect with some fresh bread.
Olives â€“ A bowl of mixed olives is a nice treat.
Cornish Yarg â€“ I tried this a few weeks ago when learning the ropes on the deli.
Molasses bacon â€“ Who doesnâ€™t love a bacon sandwich? Made even better with this molasses cured bacon…
PastÃ©is de Nata â€“ A Portuguese custard tart and an amazing afternoon treat with a cup of Macknade No 1 tea.
An interesting fact about myself
I am a huge sports fan and especially enjoy my American football. I am currently chairman and linebacker of a new team in Deal called Deal Town Smugglers.
My last meal would be
Fajitas served with all the extras… sour cream, salsa, guacamole, salad and sometimes a little bit of cheese. A real family favourite! We used to have it every Saturday night when I was little and I have continued that tradition with my wife.
My food hero is
My mum. Ever since I was little I have always loved helping in the kitchen and that is what inspired me to become a chef.
Recipes I want to share
Apple Tart with Butterscotch Sauce
4 Braeburn apples
500g puff pastry
Small knob of butter, melted
200g salted butter
200ml double cream
100g caster sugar
200g muscovado sugar
1 vanilla pod
Preheat oven to 180oC.
Peel and core the apples. Thinly slice in to discs on a mandoline, place slices in to a bowl of water with a squeeze of lemon juice.
Roll puff pastry to 4mm think and cut 10cm discs out being careful not to squash the pastry at the edges when cutting it.
Spread the apple slices on the pastry in a fan shape, leaving a 1cm edge of pastry, once done brush with melted butter and sprinkle with a little caster sugar.
Bake for 15 minutes or until pastry it golden on the bottom.
Place the butter, cream, sugar and vanilla in a solid base saucepan and bring to the boil, continuously stir for 2 minutes before removing from the heat.
Serve straight from the oven, drizzled with the butterscotch sauce and a dollop of crÃ¨me fraiche.