Revelations: Tim Stamp, head chef at Ye Olde Bell hotel
What was your first job? I was a paperboy. Then I went straight to washing pots at 14. I always knew I wanted to be in the kitchen
What was your first job in catering? Apprentice chef at the Garth hotel in Stafford
What do you normally have for breakfast? Poached eggs on toast or porridge
What do you do to relax?
What is your favourite drink? Caramel latte
Which is your favourite restaurant? The Man Behind the Curtain, Leeds
What's your favourite hotel? The Hand & Flowers, Marlow, Buckinghamshire - I like their relaxed B&B
Which ingredient do you hate the most? Avocado
Cast away on a desert island, what luxury would you take? Toothpaste and toothbrush - I hate the feeling of unclean teeth
Which person in catering have you most admired? Heston is self-taught, which I admire to get to the level he has. His innovation has also taken the industry to another level and has broken down barriers in food
Which person gave you the greatest inspiration? Gordon Ramsay. I used to watch him on TV and something about the intensity of the kitchen inspired me. He is one of the original godfathers of the kitchen
If not yourself, who would you rather have been? Muhammad Ali - he's an inspiration to millions
If you had not gone into catering, where do you think you would be now? I think probably boxing - it's my second biggest passion after food
Describe your ultimate nightmare? Not enough milk and my cereal isn't covered!
When and where was your last holiday? Three years ago: Kos in Greece
What irritates you most about the industry? I love what I do, the only downside is having to work days like Christmas. After starting my family it makes me a little sad
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