13/06/2026
Being named a Member of the British Empire in this year's King’s Birthday Honours was a tremendous surprise. I am thrilled to be acknowledged for my contribution to the sector I have loved since childhood.
British hospitality is going through very challenging times but it is still the strong, powerful and diverse industry that I’ve always felt so strongly connected to.
When running Simpsons with Luke Tipping and Andy Waters from our small kitchen in Kenilworth, I would never have imagined that we would inspire, train and mentor so many successful chefs and front of house teams. Nurturing the next generation is one of my proudest accomplishments.
Fostering the next generation of culinary talent was one of the reasons why I became involved in the Bocuse d’Or. I wanted to create a legacy that would filter down to those starting out in the industry. I also wanted to show that with the right backing and resource, the pinnacle of world cooking can be reached by a British chef.
When I handed over to Adam Wing last year, I left a team 100% dedicated to future success. I look forward to reflecting on this when we become podium winners, something I strongly believe is within our grasp.
Throughout my career, I have enjoyed both working as a chef and spending time in the company of chefs and I am grateful for the many meaningful and long-standing friendships I have made.
I am very lucky to have such a loyal and supportive wife in Alison. She has been a force of strength and sanity for me throughout my career. We have a fantastic and loving family and I would like to thank them all for their support over the years.
Finally, I’d like to thank all those who nominated me for this award. It is an incredible honour to be recognised and I will be holding my head high, proud and privileged to represent my peers in hospitality on such an auspicious occasion.
