Simon grew up just outside of Manchester with his family. His mother used to work in a French restaurant so as a boy he was surrounded by French chefs and seafood – retrospectively, Simon attributes this influence to his career in the kitchen.
His interest in cooking continued while at University after which he worked in France becoming head chef at L’Atelier Gourmand in Dinan. After 3 years in France he moved to Ireland where he spent 3 years running a seaside restaurant using local fish and organic produce. After his children were born he moved back to Manchester for a time where he was head chef at a 2-rosette hotel, Holdsworth House, before coming to Cornwall in 2014 where he first worked as head chef at Carbis Bay Hotel. He then moved to Rick Stein’s in Porthleven where he continues to use his knowledge of great produce and local fish to produce delicious dishes.TEST