I started my catering career initially as a mobile caterer. Brighton's Street Diner was my home at first, before I gradually grew to become a restaurant owner. 

Since August 2015 I've been running my restaurant on York Place in Brighton.

I source many (, not all) of my ingredients locally, thus supporting local businesses. The meat comes mainly from Westdene Butchers, fish from Fish in Hove and eggs from Jason's Egg Shop at The Open Market. 

To create authentic dishes I have to source some ingredients from Portugal. 

The 'bacalhau' (salted cod), the 'frango da Guia' (chicken) as well as the Portuguese breads, wines and drinks are imported to allow for food compositions as you may know them from your holidays and/or business trips to Portugal.