Born in Canterbury, Kent in 1973, Daniel spent the first 12 years of his career training in some of the best restaurants in the UK and France. His time with Jean Bardet in France, whom Daniel cites as his biggest influence, Simon Gueller at Rascasse and Marco Pierre White at The Box Tree, have all contributed to Daniel’s development into one of the country’s most respected chefs.
Daniel’s menu and style of food focuses on the most seasonal produce and his dishes are developed to make the taste as natural as possible.
“Midsummer House is a restaurant but feels more like home. I have a great team working with me but they feel more like family. I have never wanted the restaurant to be just one person’s vision which is why I value the team’s feedback and input to keep improving”
Daniel’s passions outside of work revolve strongly around family life with his partner and five daughters. He is a keen carp angler which fills the rest of his time.