I run a small plant-based restaurant that I’ve been building and keeping going for the past 8 years.

The way I cook comes from a mix of things. My roots are Caribbean, but growing up we were always trying different foods and cooking in different ways, so that’s always stayed with me.

I don’t stick to one style or way of doing things, and I’ve never really wanted to.

There’s no fixed menu. It changes depending on what I’m making, what I’m interested in at the time, and what feels right to cook.

It’s all quite close to how I cook at home, just shared with other people.

It’s small, it’s simple, and it’s always been done my own way.