Chef Sam Sam

I’ve worked in all manner of professional kitchens — from a fine-dining pop-up restaurant in a denim factory to a Greek Cypriot food stall at Borough Market selling kid goat dishes to a family-run Italian in Oundle.

I’ve learned the value of using top-quality ingredients and preparing food with care and creativity.

From fresh, seasonal fruit and vegetables to carefully sourced meat and fish, I believe the best ingredients make the best meals.

I love incorporating homegrown vegetables from my Cambridgeshire garden alongside seasonal finds from local suppliers as much as possible.

I focus on crafting dishes that are full of flavour and made with the same dedication you'd expect in a high-end restaurant, but without the fuss.