Sam believes that a dining experience should be a feast for all the senses. His innate ability to create dishes that look almost too good to eat ensures that each and every plate is a true visual delight. Careful consideration is given to ensure that exciting and contrasting textures tease the palate while vibrant aromas arouse and often surprise a diner's nose. Whilst all of these are crucial to the overall dining experience offered, the main focus of any menu should be the celebration of big flavours. Whether it be a deep, rich Madeira jus, carefully tended for several hours, or a subtle hint of elderflower running through a lemon foam, taste is king. By using the freshest local and seasonal produce Sam ensures the bold flavours of the ingredients are allowed to express their true quality.

Sam trained at the world-renowned Leiths School of Food and Wine in London. His innovative presentation, careful consideration of flavours and obsessive attention to detail earned him a First Class Diploma with a Distinction in Wine. He continued his learning by undertaking stages at various top London restaurants, including Terroirs and 2 Michelin-starred The Ledbury, under the inspirational guidance of Brett Graham.

As well as his passion for food, Sam is an enthusiastic photographer, and, in conjunction with his food styling work, offers photography for both media and private enterprise. He also works with a small, select group of professional photographers who can be arranged for shoots at additional expense. Examples of his work and collaborations can be seen in the Food Styling & Photography section.

Sam has worked in television production on shows such as ITV's Britain's Best Dish and BBC's Nigel Slater's Simple Cooking. He is continually available for TV work as a Home Economist.

He is currently employed as a private chef and culinary teacher to high-stakes poker players based in London, and can usually be found working on his first cookery book in his free time.