His mother is a chef, so Angus grew up surrounded by great food. But his introduction to the restaurant world happened ten years ago at the first Jamie’s Italian restaurant in Oxford. Learning all about producing delicious dishes, but also learning about the provenance of the ingredients, their heritage and cultural reference.  This experience was the cornerstone of Angus’s career. From Jamie’s Italian, Angus worked for Sam Clark at Moro as a commis before starting at Trullo, where he flourished as a chef.