I’m the head chef at Rowan at Rothay Manor, a Grade II listed country house hotel in Ambleside. The first restaurant where I really learnt to cook properly was The Swan in West Malling, working under Andrew Clarke and Scott Goss. It taught me the fundamentals: how to cook by touch, taste and instinct rather than relying on gadgets. The Swan taught me the foundations of great British cooking. That was the point where I felt I’d gone from being a cook to becoming a chef.