Steve won in 2001 and did his stage with Marc Veyrat at the L’Auberge De L’Eridan, Lake Annecy, France. He is now Chef Proprietor of Sorrel in Dorking.

Steve went straight from school to London where his cooking journey began as an apprentice at The Ritz. He then went on to work with Nico Ladenis as a commis chef at the tender age of 18, before going on to work with the likes of  Tom Aikens and Marco Pierre White.

In 2000, Steve opened his first restaurant, Drake’s On the Pond in Abinger Hammer, winning the Roux Scholarship shortly afterwards. He won a Michelin star there in 2003 and then re-opened Drake’s in Ripley in 2004 where he also held a star for a further 14 years.

At the end of the summer in 2016, Steve sold Drake’s and opened Sorrel, a modern fine dining restaurant in Dorking. Steve and his team focus on flavour and balance those flavours, and technique of cooking and letting each ingredient play its role. For Steve, food is something for flavour, not visual, and every dish is inspired by a discovery and the journey each ingredient can take you on through its layers of flavour; the last thing the team think about when creating a new dish is the presentation of food.

Sorrel was included in the Michelin Guide 2019, being awarded a Michelin star less than a year after opening. Sorrel also won AA Restaurant of the Year 2018-19 (England), and holds 4 AA Rosettes.