LUXE PEOPLE >>
Artist Salvador Dali and chef Michael Wignal are both very inspirational people to me in terms of artistic style
LUXE PLACES >>
For a weekend > Maybe not a weekend (due to work demands) but two consecutive days off! I enjoy Barcelona to visit La Boqueria food market – it’s really accessible for a long weekend of Coronas and salt cod!
A long holiday > Whistler in Canada for great terrain for snow boarding and fantastic restaurants. I would definitely recommend Araxi restaurant.
A treat > Finding time to go swimming with my niece and nephew.
LUXE RELAX >>
Best food > Sushi at Kazu Restaurant, Yas Island in Abu Dhabi. Lovely food in beautiful surroundings.
Best wine > Cloudy Bay sauvignon blanc.
Favourite restaurant > Chez Domonique, Helsinki, Finland.
Perfect weekend > Obviously working in the hospitality industry weekends off are few and far between. My general weekend would consist of the smooth and efficient orchestration of our hotel at Wynyard Hall. We have a brasserie, fine-dining restaurant, marquee, ballroom, walled gardens and a café. At full capacity this can keep me quite occupied for a weekend and to tell you the truth, I love it!
Downtime means > Getting the chance to pursue new ways of developing the hotel restaurant offering. I also enjoy a little meditation.
Best telly > I don’t get time to watch too much television, but I’m currently watching True Detectives and it’s got me hooked.
Best book > Harold McGee On Food, an encyclopedia of food and cooking.
Best sounds > Silence after a hectic day.
LUXE SHOP >>
Best shopping city > Seoul in South Korea.
Favourite shop > Hobbycraft for a little creative inspiration.
Luxe retail treat > Japanese knives and chocolate moulds.
Best buy > Relish North East Cook Book. We’re in it.
LUXE PARTY >>
A memorable night out > Wynyard Hall Hotel annual staff party.
Perfect party > NOT the Wynyard Hall annual staff party.
Best dress > Anything that gets me out of chef whites for a day!
Dinner date > mMy brother’s terrible cooking.
Your luxe thing in life > My sharpie pens… maybe it’s just a chef thing.