My cooking is understated and old fashioned. I like to present a hero ingredient in a way that adds to its natural beauty and doesn’t distract from it. I don’t use foams or gels and I like to use herbs and edible flowers as part of the dish, which is easy when you have a kitchen garden but also when you have a planter of herbs under the window.

Our directors established Sherwood with the aim of creating a community in which guests could participate during their stay. The principles and ethics behind minimising waste and energy use in the renovation and running of the hotel run deeply through the core of this place, and carry through to our food and beverage philosophy. By working with local waste management companies and bin diving we were able to reduce the weekly kitchen waste to about what we used to produce in one day. And all food scraps are utilized via Boris our biothermic digester and traditional compost.