Originally from Canterbury, Daniel began his chef career in the early 90s, working in restaurants all around the UK, then spending a six month stint at a Michelin-starred restaurant in . Upon his return, he worked under well-known chefs such as Marco Pierre-White. In 1998, Daniel took over Midsummer House in Cambridge and took it from strength to strength.
Many of Daniel’s dishes are influenced by his time in . However, he uses this training to reinvent British classics made with local produce.
