We’re diving deep into the wonderful world of restaurant kitchens this week.  Watching this chef’s career take off has been an inspiring experience for me, not least because Steve Groves started his culinary life working by the sea in Dorset, where we shared a town, and even a seafront some time ago.   

If Steve’s name doesn’t ring an immediate bell, maybe the fact that he was a winner of ‘MasterChef: The Professionals’, will nudge your memory.  It also gives you an idea of the exacting standards he works to, and why Michel Roux Jr snapped him up as a sous-chef, to join the team at The Roux at Parliament Square.  

For the last six years Steve has been Head Chef at this prestigious restaurant, giving its French classical heritage a modern twist and impressing yet more judges, most recently at The Craft Guild’s National Chef of the Year competition, that Steve impressively won.  

But as you’ll hear, Steve is not one for blowing his own trumpet. He’s more interested in developing the talent of his colleagues, making sure the whole team gels, and that they get to see their families at the weekends.  Yes, every weekend. 

And as it’s nearly Christmas, he reveals what’s replacing the traditional turkey on his  festive dinner table.