A physics graduate and ex sandwich entrepreneur Neil began his career cooking late in life.
At the start of his career he trained exclusively in French food in restaurants including the award winning French Table in Surbiton before retraining at Gordon Ramsey’s Tante Marie cordon bleu cooking school. He then went on to work for the likes of Nuno Mendes during his own loft supper clubs and then moved to Pennyhill Park in Surrey to train under 2 star Michael Wignall.
From there he went on to do a number of Michelin stages before ending up at Rhodes 24 in the city. It was a decision to leave fine dining and work for renowned BBQ chef and mentor Adam Perry Lang that had the biggest effect on Neil’s career, it was this and numerous events such as the Beef Cartel and his own pork based tasting menu supper clubs that led him to take the head chef role at Pitt Cue Co in 2011. It was there that Neil began fusing modern cooking techniques with the traditional and forgotten and bringing in an element of consistency rarely found in these in those establishments.
Neil moved on to head up the highly acclaimed John Salt in Islington and the Smokehouse which is the UK’s only real wood BBQ restaurant. Smokehouse received unanimous critical acclaim and a second site in Chiswick opened last year.
Neil has continued to focus on the elevating of simple dishes and using the best ingredients from the UK (mostly from Cornwall – Neil’s spiritual second home). Having spent much of his time in London near New Malden, Neil is obsessed with Korean food. Neil also opened and managed Bad Egg in the city which is an all-day diner that focuses on eggs and showcased a lot of Neil’s passions including Korean and BBQ food.
Neil has now opened his own restaurant Temper in Soho, London. Temper is a new South American inspired barbeque restaurant which will feature live fire cooking, a taco bar upstairs and serving plenty of meat & mezcal!
Neil competed in the 9th series of BBC2′s Great British Menu, the brief was to create a menu to honour the men and women involved in the DDay landings. Neil competed for the Scottish region, battling it out against two other Scottish chefs.
Neil’s first book, Low and Slow was published by Ebury Books in 2016, it has been really well received and hit the bestsellers lists.