Lewis: "I started working in restaurants when I was about 18 as a pot wash. And I just gradually worked my way over the years, Just learning from restaurant to restaurant. Coming to where I am today. I really struggle to describe my style of cooking. It's hard to pigeonhole it because it changes from day to day. Take a lot of influences from French cooking, Japanese, British produce. Proudest achievements to date so far is we got the Michelin rosette. If I manage to get to the banquet, it would mean the world to me. I think it would be the best achievement of my career so far.