I'll start by saying, it was never my intention to become a chef. At age 17, I ended up working in a kitchen whilst figuring out what to do with my life. Initially, I hated it and couldn’t understand why anyone would want to be a chef - long hours and sore feet, where’s the appeal?! Despite this, and probably due to a lack of imagination regarding an alternative career path, I started to enjoy kitchen work and found I wasn’t too bad at it. From there, I decided I wanted to really challenge myself and learn how it’s done at the top level. Age 21 I moved up north to Lancashire, landing a job as a commis chef at a one Michelin starred restaurant. 9 months passed and we were awarded a second Michelin star, and I earned my promotion to chef de partie - not bad for a guy that never wanted to cook. After 4½  years, I decided it was time to leave the restaurant and return home to Derbyshire. In steps Rach with her camera, and Proper Sauce Pot was born – and that brings us to today.