How do you describe Pigeon Hole to the uninitiated?
Small. It's a pretty tiny little space and it's quite comfortable. I used to come and eat here before I worked here and it's almost like coming to your friend's house, if your friend was an antiques collector. We're not trying to do anything too technical or scary; it's just good, interesting, seasonal food as best as we can do.
What's cooking at the moment?
I've got on a Pyengana cheddar broth with lightly smoked mussels which we do in-house, a selection of greenery, some little bulbing onions that are so sweet you can pretty much eat them raw - they're just pressed on the grill - and then a selection of herbs. Then there are things like the panini - one of them is with broccoli rabe and smoked chillies with onions and some ricotta.
What's your emergency dinner-party dish?
I'd probably do something like a spatchcock chicken on the barbecue. Just rub it in a really nice marinade that I could slap on there in a couple of minutes and straight onto the barbecue, with maybe a shredded iceberg and buttermilk salad.
What's your secret to beating the summer heat in the kitchen?
I actually cut holes in the knees of my jeans when I'm working. Everyone laughs at me, but I have a theory that the heat gets out of your knees. It seems to work for me but everyone still thinks I'm crazy.