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Simon was taught to cook by his mum who was a patisserie chef. He now makes bread once a week with his own two children, and has also taught them how to make pasta. He says he is ‘really bad at arts and crafts’ so cooking is the best way to amuse them.

He pursued a corporate career after university but always wanted to work in food. He lived in Australia for six years, and since moving back here he’s now looks after the children full-time while his wife runs her recruitment business.

Simon has dabbled in the molecular side of food, having a few Heston books to work from. He owns a smoking gun which he’s used to make brisket, and next he wants to make his own biltong.

Simon’s favourite chef is Adam Byatt. He loved Byatt’s signature cottage pie so much that Simon said to his then-girlfriend that if she could make it for him at home he’d marry her. On Valentine’s Day, she presented the famous cottage pie, and as Simon says, ‘the rest is history’.