Tell us about your relationship with social media and when you began sharing your cooking online?

Until lockdown I shared relatively little on social media - it was more of a place to share photos but I never took it very seriously. When lockdown hit I had gone out to America to work privately cooking for a family of five, and at the time had around 900 followers. I found I had some free time during my days, and after a couple of weeks made the decision to start making cooking videos.

How long does your love affair with butter span?

I suppose it’s been present ever since I started working in restaurants, and maybe even before. In the first restaurant I worked in at The Dorchester we had a bread course which had three different butters- brown, charcoal and olive oil butter- so I suppose I was quite inspired by that.

Were you surprised by the reception to your All Things Butter series?

Yes! I was just trying another style of video but having seen the reaction on TikTok to the two butter videos I had posted in the previous year (which had both got over a million videos) I came to the conclusion that TikTok really loved butter! It’s been pretty impressive since then, both in terms of views and how quickly the videos were getting picked up.

Do you remember the first video in the series to gain traction online?

Straight away there was traction, even from the introduction video I made where I span three bowls of butter into the centre of the screen which immediately gained about 2 million views in half an hour.

Is there one flavour of butter that stands out as your favourite?

I think the simple ones are probably my favourite. The burnt butter is such a classic, the sweet, nutty flavour is incredible, but my personal favourites are the chicken skin and bone marrow butters- the naughty ones, really.

Which flavoured butter would you deem a guaranteed crowd pleaser?

I would say the miso butter - it’s really good umami and adds both fat and flavour to a dish, it’s delicious.

Which butter recipe do you always come back to?

Definitely the burnt butter, or a burnt chilli butter because it just impacts other flavours so well.

Tell us about your new butter business All Things Butter and the process behind bringing the idea to life?

The thought process behind it was that the butter market hasn’t really had a disruptor in it in recent history. It’s an everyday food item, and if you go down the butter aisle in the supermarket they all look the same. We wanted to bring a bit of fun and contemporary flair and energy to that sector.

Which flavour have you been reaching for most in your own kitchen?

The burnt butter really is the most versatile! You can put it on fish, meat, straight over vegetables or on flatbread, it’s very versatile and something I use on a daily basis.

Describe your ultimate summer dinner: the menu, who you would love to share it with, and the destination?

For me in the summer it has to be something light and crisp to start, whether it’s crudités or a beautiful gazpacho to get you going. Then, I love having a fish course, perhaps some really nice roasted scallops grilled over the fire, eaten out of the shell (my favourite way to eat shellfish) with some steaming hot chilli butter. Then I love pasta, and because it’s summer I’d keep it fresh with a lobster tagliolini. Next, I’d grill a big ribeye of beef and serve with some squashed and roasted Italian tomatoes, a bit of horseradish and some lovely green leaves and a light dressing. That's the way I like to eat- simple and clean. To finish off, I love anything to do with custard so a set custard or crème caramel to polish you off. And who would I love to share it with? Everyone!