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Revelations: Adam Bateman, group operations and development chef, Principal Hotel Company

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Revelations: Adam Bateman, group operations and development chef, Principal Hotel Company

What was your best subject at school?
Science. I sat at the back with all the girls

What was your first job in catering?
Apprentice chef at the Belfry, Sutton Coldfield, in the banqueting kitchen under Richard Jones – a big, old-fashioned head chef

What do you do to relax?
Nowadays I ride my bike, but I would love to get back into martial arts

Which is your favourite restaurant?
It was Restaurant Neichel in Barcelona, but the chef has retired now. The smell of citrus from the groves was incredible

What is your favourite hotel?
I like the Rosewood London, and the Montague on the Gardens – both really know how to look after you, but watch out as Principal is going to be amazing

What is your favourite food?
Grazing and sharing plates – I think it makes dining accessible and has removed the formal perceptions of eating out

What’s your favourite drink?
Chefs’ classic: G&T

What flavour combinations do you detest?
Marmite on toast

Which ingredient do you hate the most?
Celery

If you had not gone into catering, where do you think you would be now?
I don’t know. I do know that I owe this industry everything

Cast away on a desert island, what luxury would you take?
Ice for my G&T

What irritates you most about the industry?
We’re not great at promoting its diversity. We don’t talk about different paths chefs can take, be that contract catering, corporate events, development roles, etc

When did you last eat a hamburger?
Yesterday – I love Five Guys

What’s your favourite film?
Memphis Belle

Who would play ‘you’ in a film about your life?
My man, Idris Elba

Tell us a secret…
What happens in the kitchen stays in the kitchen

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