I first discovered sushi in 1996 in The South of France when a business colleague suggested that we go out to eat something different one evening. “I really don’t fancy eating raw fish” I said and he responded by telling me “not to knock it until you try it…”

So started my long association with this amazing food but today I still find myself constantly meeting sceptics who think that sushi is only about raw fish and won’t even consider trying it.

Having realised that something needed to be done to widen the scope of sushi, especially outside of London, I now work tirelessly to promote an alternative sushi, one created around ingredients that we can all understand.

Not being Japanese, I allow myself a lot of licence to break with convention and to show that sushi is all about taste, texture, freshness, health and great looking food.

If you are into raw fish that’s great, but if not, I want to give you the chance to sample some amazing combinations that you can easily identify with.

Whether using meats, cheeses, cooked and smoked fish or vegetarian ingredients, sushi really can be for everyone and I believe that through my training and event work I will manage to change people’s attitudes and achieve the status for sushi that it truly deserves.