Timothy Neal

1. What was your first job?

Commis chef, the Hare and Hounds Hotel, Westonbirt, Gloucestershire

2. What made you decide that you wanted to be a chef?

I don't remember exactly, but if I catch my careers officer, he's dead!

3. What is your favourite wine and what would you serve it with for that perfect meal?

Château Fonplégade, Saint-Emilion Grand Cru 1986, with rare venison, parsnip purée and fresh cäpes

4. Are there any foods or ingredients you refuse to eat or cook with? If so, why?

Baby sweetcorn: it looks and tastes bland

5. What was the worst thing you had to do as part of your job?

Cook well-done food

6. What is your favourite holiday destination?

Corsica, where I spent my honeymoon

7. How do you relax when you're away from work?

Picking wild mushrooms with my Newfoundland dog, Yohi

8. If you were a car what type would you be?

An E-Type Jaguar

9. What would you do if you won the lottery?

Buy the West Pier in Brighton and open a restaurant

10. What sort of music do you like?

Punk, rock and Mike Peters (formerly of The Alarm)

11. Where do you see yourself in 10 years?

In a white room with bars

12. Who is your favourite supplier of the moment, and why?

Hutchinson Butcher, West Sussex (Tel: 01403 710209), because he understands that I need service and quality all the time

13. What is your favourite prepared food product?

Corn flakes

14. Who would be in your ultimate "fantasy brigade"?

Mike Peters, Darren "Arkwright" Curson, Dave Sharp, Eddie McDonald and Nigel Twist

15. What cheers you up on a rainy day?

Beer and 20 Silk Cut