What was your best subject at school?
I was never very academic, hence I became a chef
What was your first job?
I used to mow the neighbour’s lawn every week and I worked on the family farm when I was 10
What was your first job in catering?
I worked in a kiosk that sold ice-cream and pizza with ready-made bases on my
summer holidays when I was 16
What do you do to relax?
I love skiing; there’s nothing more relaxing than standing on the top of a mountain, knowing you are about to ski down it
What’s your favourite restaurant?
The Ninth on Charlotte Street
What’s your favourite hotel?
The Last House in Sri Lanka
What’s your favourite drink?
Sipsmith’s damson vodka with lots of ice and tonic
What’s your favourite food?
Anything that is fresh, full of flavour and cooked with love
Which ingredient do you hate?
Are there any foods that you refuse to cook with?
Anything that has been produced unethically
What flavour combinations do you detest?
Chocolate and strawberry
Which person in catering have you most admired?
Which person gave you the greatest inspiration?
Shane Osborn, when I worked with him in Gothenburg in 1995 – he brought me back into cooking after I thought I’d had enough
Cast away on a desert island, what luxury would you take?
If not yourself, who would you rather have been?
[Legendary Viking leader] Ragnar Lothbrok
Tell us a secret…
Always add your salt at the beginning – this way you draw
out more flavour and use less salt
What irritates you most about the industry?
The shortage of competent chefs
Who would play you in a film about your life?
What’s your favourite book?
Blood Meridian by Cormac McCarthy
What is your favourite prepared product?
Kalles kaviar [cod roe spread]