Chef revelations: Jon Coates

24 February 2017 by
Chef revelations: Jon Coates

The head chef at Dickie Fitz, London, reveals his likes and dislikes

What was your best subject at school?
Maths

What was your first job in catering?
I was a kitchen porter

What's your favourite drink?
A cup of tea

What's your favourite restaurant?
Barrafina

What's your favourite hotel?
Raffles in Singapore

What flavour combinations do you detest?
Tomatoes and cream; It reminds me of Heinz tomato soup as a kid

What do you always carry with you?
A pencil sharpener

Which person in catering have you most admired?
Henry and Mari Vigar, chefs and owners of La Mouette, Cape Town

Which person gives you the greatest inspiration? There are two: Dave Miney and Bjorn van Der Horst

If you had not gone into catering, where do you think you would be now? I'd be a sports journalist

When and where was your last holiday? A couple of months ago in Corfu

Tell us a secret… I've played the same lottery numbers for 22 years

What irritates you most about the industry?
Kitchens that don't work properly and unnecessary food waste

When did you last eat a hamburger?
Last Monday at Honest Burger

What's your favourite prepared product? Quality, proper French puff pastry

Who would be in your fantasy'brigade? Hadleigh Troy from Amuse in Perth on sauces, Adam Simmonds from the Bath Priory on the larder, Jack Brough, sous chef at Fera, on garnishes, and Jamie Worley from Dickie Fitz on pastry

If you had more time what would you do? Sleep

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