Heart is quite literally a 'core ingredient' when it comes to meat consumption. It is the essence of the animal, and is what fuels all the other parts of it - those 'prized cuts' wouldn't be such without it. I’d love for people to consider and appreciate it more for this. It's a thing of true beauty, great majesty, and significant purpose. It is also a joy to see, feel, prepare, and taste. Something I really hope to keep showcasing is the raw beauty, delicacy & intricacies of heart as an ingredient, in visual, textural & nutritional terms.

I’m always drawn to cooking offal in a way that resembles its ‘meatiest’ form – essentially, a steak, which heart facilitates with great success. It’s ironic, in my mind, to consider any form of offal as a departure from our normalised animal-meat consumption – it is literally the ‘core ingredient’ & fuel for all of the rest of the animal itself. The heart powers its muscles, movement & growth, therefore our prized steaks. I’d love for people to consider & appreciate it more for this. It’s another reason why I love eating so much offal – I feel I’m getting somehow ‘more’ of the animal than the normal fare.