These days, I would estimate that social media takes up around 20 to 25 per cent of my time at work.

That might seem like quite a lot, but over the past 10 years, our industry has quickly modernised, and a lot of old-school-style chefs have struggled to keep up with that.

It's such a valuable tool for marketing and spotting food trends. You used to have to use magazines or adverts for that, but now there's a vast range of platforms from TikTok to Instagram and Facebook providing new avenues for getting word of your business out there.

We have marketing teams in our group who help to develop ideas for content, but because my name is front and centre throughout the overall brand, it's really important for me to use that opportunity to show people who I am.

It's an independent family business, so I love getting my son, Francisco, or nieces and nephews involved where I can. It's also great to take people along on foraging trips so that they can see the quality of the produce we're using in our kitchens.