‘I get most of my inspiration for menus from the people and menus I’ve worked with in the past, sometimes leaving out or exchanging/substituting the expensive ingredients for affordable ones so the dish is available to all pockets.
Owning a restaurant here in mid-Devon is ace as we have an abundance of meat and veg farms around offering the freshest ingredients with low mileage on them.
I have been around the world seven times, four times on the QE2 and three times independently as a traveller often working in restaurants and pubs for a bit of cash.
I do like to keep food as simple as possible as over complicated food tends to take a long time to produce.’
All the best Steve