
24/07/2025
“I left school just after turning 15 and started working in kitchens. My first job was at a pizza place, then I moved on to a Japanese restaurant. I only lasted three months there – they never properly inducted me, so when the trial period ended, they let me go. It was my first real lesson in how hospitality works.
For a while, I skated and did nothing else. Then Old Boy came home with a lead for a job at a restaurant. That’s where everything really started, both the cheffing career and the drug use.
I started as a kitchenhand and then quickly moved into an apprenticeship. The hours were long, the work intense, and the culture was full-on. Everyone partied. I started drinking more, smoking w**d, and experimenting with pills and speed. It all seemed normal. I’d grown up in a house where drugs were demonised, but in the kitchen, it was just part of the job.
I moved out, partly so I could smoke without sneaking around. I worked six days a week, 14- to 16-hour split shifts. The chefs would pool money to buy speed and keep it in the cool room, chopped on a plate with a straw. I was an apprentice earning a grand a week, and it was all going up my nose.
Eventually, I crashed and quit.”
Photographer: Nicholas Walton-Healey www.nwhphoto.com