As far back as I can remember, food has always played a significant part in my life. Growing up, the family meal was the highlight of my day. My mother’s a fantastic cook, so dinner was always a delicious. Loving food so much, it felt natural to become a chef, so with my father’s guidance, I started my career at 19. Over the next decade, I was fortunate to work with some legendary chefs – Michel Roux Jr, Marco Pierre White, Phil Howard and Nico Ladenis – who shaped my understanding of classic French cuisine.
In 2015, we opened The Ninth in Fitzrovia and earned a Michelin star in 2017, which we’ve retained ever since. This year, we were also ranked the ninth best place to work in hospitality – something I value as much as any accolade.
I focus on freshness and balance. I love showcasing the versatility of champagne at the table – when paired thoughtfully, it can elevate every course. Great food is all about the produce: my aim is to showcase natural flavours, building on classic French foundations with a vibrant Mediterranean touch and a hint of Japanese influence.
What I find remarkable about champagne, especially from a Maison like Lanson, is how naturally it complements food. Its acidity, freshness and complexity tie a dish together beautifully and highlight its finer details. Here are four ingredients, each paired with a bottle of Lanson cuvée, that bring out unexpected nuances in the glass and on the plate.
Wild Mushrooms
Morels, when in season, are my absolute favourite mushrooms. They have a beautiful balance of earthiness and subtle nuttiness, and their layered flavour, combined with the way they soak up fats and aromatics, creates real depth.
Pair it with: Lanson Le Blanc de Blancs alongside asparagus and morel spaghetti. The champagne’s bright acidity complements the asparagus, while subtle brioche notes enhance the morels’ earthiness. Its fine mousse balances the rich, buttery sauce.
Miso
Miso adds umami and depth. We use white miso in marinades and dressings – it’s slightly sweeter than red miso and brings complexity, especially to vegan dishes.
Pair it with: Lanson Le Black Réserve. Its toasted nut and spice notes echo the warmth of miso, while its freshness lifts the palate. It’s perfect with grilled cauliflower and cashew purée – the miso deepens the caramelised flavours, and the champagne brings a welcome vibrant contrast.
British Shellfish
I think we have some of the best shellfish in the world: stunning scallops from Orkney, mussels from St Austell, langoustines from the Isle of Skye. Their natural sweetness needs very little intervention in the kitchen to make them shine.
Pair it with: Lanson Le Rosé Création. The champagne’s red fruit notes contrast beautifully with briny shellfish, while its fine acidity enhances their sweetness. It’s a pairing that brings elegance and lift, perfect for a summery seafood dish.
Seasonal Soft Fruit
Ripe, soft fruits – such as apricots, plums, and peaches – have an excellent balance of sweetness and acidity. I like to gently poach the fruit to concentrate their sweet flavour, then pair with cultured dairy or nuts for richness and contrast.
Pair it with: Lanson Le White Label Sec. Its delicate sweetness and floral aromatics complement soft fruit desserts. With poached apricots, fresh almonds, and yoghurt ice cream, the champagne’s honeyed notes complement the fruit, while its crisp acidity cuts through the richness for a refreshing finish.
