We caught up with Tomos for a quickfire Q&A to explore his philosophy of precision, his instinctive approach to cooking over fire, and the elements — from patience to flame — that define his craft and his character.

The first thing you ever cooked over fire?

Mackerel, on a North Wales beach.

A flavour that feels like London?

Salt beef bagels from Brick Lane!

Detail in the kitchen that makes all the difference?

In my kitchen — it’s the grill!

Do you trust instinct or recipe?

A bit of both, but it’s mostly instinct when I cook over fire.

The ingredient that never lets you down?

Butter.

A dish that tells your story?

Lobscows — a traditional Welsh lamb broth that reminds me of home.

What’s the first thing you do when you wake up?

Five minutes of meditation before feeding the kids.

Favourite city for food?

It changes, but Osaka or Kyoto were incredible.

A flavour that reminds you of home?

The skin on top of rice pudding.

If you weren’t cooking, what would you be doing?

A tailor.

The best compliment someone can give about your food?

That it transported them somewhere else.

What do you love about London?

The diversity of cultures and food.

A book or film you return to again and again — what does it teach you?

Fiesta (The Sun Also Rises) by Ernest Hemingway — it teaches me the joy of simple pleasures, like fishing for trout all day.

If you had one extra hour in your day, how would you spend it?

Reading.

The scent that transports you — what is it and where does it take you?

Freshly cut grass takes me home — or blackberry leaves, which remind me of wild hedgerows growing up.

If you could give your younger self one piece of advice, what would it be?

Your patience will pay off.

One thing you’ve collected over time — why does it matter to you?

Memories — they’ve helped me grow. Though honestly, cookbooks are what I’ve collected the most!

What do you look for in quiet moments?

Perspective — and focus on breathing.

When was the last time you changed your mind, and about what?

Today — whether the red mullet should go on the grill or in the wood oven!

Who (alive or dead) would you love to sit next to at dinner — and what would you ask them?

David Bowie — I’d ask, “How do you know when something you’ve created is ready, and when to move on?”

What’s your “secret” joy — something that makes you happy but few people know?

I’m obsessed with boxing.

What do you wish people understood better about your craft?

That you don’t need to learn through duress or toxicity to reach the top of your game.

What’s your idea of adventure in the city?

It always revolves around food — finding new bars and restaurants, and talking to the people who work there. It’s the best way to get to know a city.

What’s the boldest leap you’ve ever taken?

Investing in and opening a restaurant.

What’s one boundary you’d still like to push?

Finding a balance between commercial growth and creative freedom.

What was your reaction to the style of the Terra Nova Jumping Hour watch? What appealed or stood out?

It resonated with me and my restaurants — modern in look and feel, yet analogue at its core. Just like my cooking: contemporary in style, but rooted in the elemental act of cooking over fire.