But first, I wanna know how you became so passionate about fighting food waste.

Yeah, yeah.

Well, I suppose it goes all the way back to the beginning of my career.

I've been a chef since I was 15, so always worked in kitchens, catering companies, cookery schools, everything.

you know you saw elements of waste here and there like when you're working in places but when you was in kitchens that was money so it was turned into staff food or it was put onto a special anything like that and then the tipping point for me was we went away and saw a friend in the alps he had a cafe and he just said oh the seasons are awful at the minute you know they're so changeable so it really ruins business and it was like the climate change thrown around us whatever But then I sat there and I Googled climate change and food, and food waste was like the top hit.

And I was like, this surely isn't a thing, so you can carry on Googling.

And then household food waste was the biggest one.

coming

Then you reduce it and you're like, "Oh, it's a bit salty." [laughs]

[laughs] Well, this is the thing, like, people don't taste food.

Like, I watch my wife cook.

I, I love her to bits.

My mum, I watch her cook.

They cook, they never taste.

And as a chef, you know, the amount of times that I've gone and given a sauce or something to the head chef, "Oh, can you taste this? Make sure you're all right with it.

[laughs]

Just can you, like, give me the stereotypical ADHD kitchen? [laughs]

Well, as I said, the, the...

My nickname was The Snail.

Yeah.

So it was, it was a tiny kitchen we worked in, and there was probably four or five, like, counter spaces that we could work on.

It wasn't a big galley kitchen like you see.

It was like a pokey little square.

Yeah.