Ralph Porciani
1. What was your first job?
Working in my father's fish and chip shop in Scotland. My first real cooking job was as commis chef at Lomand Castle Hotel at Arden
2. Name your favourite hotel and restaurant?
The Balmoral, Edinburgh. But the best food I've had was at Chicago's Charlie Trotters restaurant
3. What is your favourite food/cuisine?
French and Italian, especially pasta
4. Is there anything you won't eat or use?
Mousses and bavois, as they are so boring
5. What is your favourite drink?
Fresh orange juice with sparkling water
6. What flavours do you detest?
Coconut milk! After a two-week Thai promotion over 10 years ago, I still cannot get over the smell.
7. Describe an eating out experience that turned into a nightmare.
I took a sous chef to lunch in a famous London bistro. After the starter, the restaurant manager asked if he could have my table as they were trying to build their reputation and a very prominent journalist wanted a table. More like the restaurant manager had forgotten to book it!
8. What is your favourite holiday destination?
I love the USA - I have 25 Italian cousins there.
9. What is the best film you have seen?
Schindler's List
10. What is your favourite book?
Hunting the Devil: the Search for the Russian Ripper, by Richard Lourie
11. Who is your favourite supplier of the moment and why?
Alivini, 0181-880 2525, as it supplies the finest Italian oils, balsamic vinegar and wines
12. What is your favourite prepared food product?
Cavalli Aceto Balsamico Tradizionale - 30-year-old balsamic vinegar
13. Who would be in your ultimate "fantasy brigade"?
Keith Floyd, George Best and Sir Oliver Reed
14. Which person do you aspire to and why?
My father. People don't come like him anymore - so well respected, liked by his family and friends and especially his local community
15. If I had more time I'd…
Spend it with my wife Sally and our three sons
