Introduction

The great thing about cafés is that they tend to be small places so you really get to know your customers and what they like. As the chef you have some creative freedom. In the kitchen, we’re constantly adapting to what’s in season and taking advantage of gluts and staying flexible, or just serving what takes our fancy. If it’s cold we change the menu so it’s super comforting, and on a hot day we make sure we’ve got more salads on offer. I love café cooking because it’s more typical of my own style of hospitality. I cook in my cafés as I would for friends in my own home.