Tom is also one of three new trustees to join the board of ambitious national charity Kids’ Village. The charity is raising £5million to build the UK’s first holiday village to provide free breaks for critically ill children and their families in Wychnor.

Tell us about your cooking

I’d describe my style of cooking as seasonal-led, flavour-focused and a concentrated classic style of cooking. New seasons always excite me as it produces a change of direction with your food and breathes fresh life into the kitchen. It’s important we are led by the seasons, as it’s much more sustainable to eat a product that is in season here in the UK at the right time, as opposed to eating an ingredient from another country, out of season.

How did you become a chef?

I sort of fell into it really. I was offered a trainee manager’s position at New Hall Hotel, Walmley when I was 17, and part of the programme was to spend time in the kitchen. The head chef was Wayne Thomson, someone I owe a lot to. He saw something in me that no one else did, I was always determined and hungry to succeed, I just hadn’t found the right platform to really express that. Wayne urged me to consider becoming a chef as he clearly saw my potential. I spent three years with Wayne and that learning was an integral part of where I am today. My family have always been super-supportive of me, always allowed me to make mistakes, but have always been there to direct and support me when I’ve needed it. I love my family a lot.

What do you eat at home?

Me, my wife and little daughter absolutely love a Sunday roast, Roast beef or chicken are our go-to, you can’t beat roasties, yorkies, honey glazed carrots, stuffing, gravy, etc. It’s just the best and us Brits do it best!

Who’s the best chef in the world and why? And who’s the best in Brum?

That’s a hard one as it depends on how you look at it. Gordon Ramsay was and still is a huge inspiration for me. He was one of the first chefs I ever watched and followed and I couldn’t believe the amount of drive, desire and determination he had to succeed. But he’s not in kitchens now as his career has just blown up all over the world. Brett Graham, recently awarded three Michelin stars and owner of the Ledbury in Notting Hill, is most certainly a big inspiration for me, I think his cooking style, ethos and delivery is exceptional and one I admire greatly.
Best chef in Brum, that’s easy. Aktar Islam, one of my closest chef friends, one I’ve known for a long time and for him to be the first two Michelin Star chef in Birmingham is just magic. There isn’t a nicer guy – he has supported me since day one of Upstairs, and before!

Share a cooking tip, or two…

Support local producers. Only buy UK produce where you can. Always rest your meat for as long as you cook it for (as it keeps cooking outside of the oven/pan) and never cook meat or fish straight from the fridge. Always allow it to come up to temperature. And always have garlic.

What was your favourite food as a kid?

Easy – bangers and mash!

Food heaven and food hell?

Heaven is Buffalo chicken wings. Hell is aubergine.

What’s the most unusual thing you’ve eaten?

I’ve eaten some pretty unusual things, but a chicken foot with nails still attached has to be the worst.

If you weren’t a chef, what would you be?

I love sports, so I’d like to think something to do with football, golf, darts, fishing, maybe. I also have an addictive obsession with cars – so again, anything car related.

Tell us about your cooking

It’s modern, flavour driven, educated, clean and seasonally led. The start of every season excites me when all the new ingredients come into fruition, especially when we work so closely with our suppliers. All the hard work has been done by the growers and producers, we’re the lucky ones who get to finish it off and showcase it to our customers.

How did you become a chef?

I fell into cooking really. I was a trainee manager at New Hall Hotel in Walmley and part of the training was working for three months in the kitchen. Within a week, I discovered a genuine passion for the environment.

Who are your influences?

The main influence that got me into cooking was Gordon Ramsay. Watching his programmes and seeing his natural desire and demands inspired me greatly. Also, my family. They have always been so supportive and so proud of my achievements.

What do you eat when at home?

I love a bacon sarnie on a Sunday morning and still adore my mom’s roast dinner. I rarely cook on my days off so a takeaway is often on the cards.

Who’s the best chef in the world and why? And who’s the best in Brum?

One of my personal favourites is Daniel Humm at Eleven Madison Park in New York. His simplistic approach and level of execution is of the highest I’ve seen and I am lucky enough to be dining there in August. In Birmingham, I love the fact that my generation is coming through the ranks and taking charge of some of the best kitchens in the city. Such as Leo Kattou at Simpsons and Brad Carter and Ben Tesh. I’ve had fantastic meals at both Carters and Folium.

Is the customer always right?

At the end of the day the customer is here to try our food and hopefully enjoy it. But we have to accept that we can’t please everyone all the time, as much as we try.

Share a cooking tip

Make sure meat is always brought to room temperature before cooking – it’s vitally important if you want even cooking throughout your meat. Also once cooked, remember to rest it.

What was your favourite food as a kid?

Sausage and mash. I literally lived off it and was all I would ever ask for.

Food heaven and hell?

Heaven is anything rich and indulgent, such as roast pork belly in a great sauce made from its own juices, followed by a large portion of tiramisu. Hell is sea urchins.

What’s the most unusual thing you’ve eaten?

I was at a friend’s restaurant and was served chicken’s feet with a wild garlic pesto. The idea was to mop up the pesto using the feet. It wasn’t for me!

If you weren’t a chef, what would you be?

Involved in sports in some way, football or motor racing. Maybe a coach or a technician.

What do you recommend from this evening’s menu?

Our Best End of Herdwick hogget with English peas, broad beans, mint and goat’s curd. A celebration of everything that is in season right now, and all British.

TOM’S HOGGET WITH PEAS, BROAD BEANS, MINT AND GOAT’S CURD

Ingredients:

• Herdwick Hogget rack and shoulder (bone separate)
• 100g garden peas
• 100g broad beans
• 1 bunch of mint
• 50g goat’s curd

For the sauce:

• 2 shallots
• 4 cloves garlic
• 3 sprigs rosemary
• 1ltr chicken stock
• 150ml Madeira
• 150ml red wine
• 75ml brandy

Method:

Prepare the lamb shoulder and brine in a 10 per cent salt brine for 24 hours. Cook it for a further 24 hours at 78 degrees after the brining process, make sure you wash the shoulder for at least 20 minutes before cooking. Once cooked, carefully flake it down and roll it into a ballantine (sausage shape) allow to set in the fridge and then slice it into 1cm thick slices ready to fry in pan later.

For the sauce, roast the lamb bones for 40 minutes, take out and drain excess fat. In a large pan, fry the shallots, garlic and rosemary, add the bones and fry for a further 2 minutes. Deglaze with all the alcohol and reduce to a glace, add stock and cook down until desired consistency. Pass through a sieve ready to serve.

Roast the lamb rack for 8 to 10 minutes at 180 degrees, allow to rest for 10 minutes. While the meat is resting, ensure your sauce is hot and begin to cook the peas, broad beans and fry lamb shoulder disc. Once cooked begin to assemble on a plate, and finish off with a few spoonfuls of goat’s curd.