I graduated from cookery school in 2010 after spending the year at La Colombe with Luke Dale-Roberts who then asked me if I would like to be involved in The Test Kitchen. In 2013 I moved to London started working at The Ledbury, which was a real learning curve. I moved to Dinner [by Heston] and worked there for just under two years. And now, I’m back. The restaurant ASH is one of those punny names. Obviously my name’s Ash and we’re cooking on an indoor barbecue. A very special indoor barbecue called a Josper, made in Spain, of galvanized steel that allows for very high temperatures while maintaining fairly regular heat throughout. It imparts a really intense charcoal flavour in a very short period of time. You can cook anything from a very thin piece of steak to a whole leg of lamb.Our main focus at the restaurant is cooking sustainable and seasonal produce. Whether it be steaks or vegetables.