3. Tell us a bit about your journey into the culinary world and Wild Thymes?
After studying in Leeds I booked a flight to Melbourne, Australia. I believe that the first few kitchens that you work in have a massive influence on the kind of chef you are going to be, and the first few chefs you work for set you on a path. I was lucky – the city, the restaurant, the chef: set me on the right path – the path of the right way to do things.
In terms of Wild Thymes, after working in Ibiza for 4 years, and after a particularly tough summer in a kitchen, I found out Wild Thymes was up for grabs, and thought it would be a great opportunity to carry on doing what I love: grow a business, and have a different experience of working as a chef in Ibiza.