Revelations: Dominic Robinson, chef and owner, the Blackbird, Bagnor, Berkshire
What was your best subject at school?
Not cooking! My home economics teacher told me that I'd never make a chef. I liked history and art
What was your first job?
Commis chef at Fischer's Baslow Hall when I was in college. I owe my work ethic and principles to the things I learned from Max Fischer. He's a great man
What do you do to relax?
The gym, it's the only place where nobody asks me any questions
Which is your favourite restaurant?
I love street food and casual places where you sit on plastic chairs. As long as my family are with me, anywhere is perfect
What is your favourite drink?
Beer, without a doubt, although I'm getting into wine a lot
Which ingredient do you hate the most?
I'm not keen on tinned anchovies. It's a texture thing
What flavour combinations do you detest?
Chocolate and orange. I'm a non-conformist
Are there any foods that you refuse to cook with?
I'll never dabble with fermentation. I don't have the knowledge. My friend Jon Parry of the Mash Inn has a scientific knowledge of such things, but 90% of chefs do it to get on the bandwagon
If not yourself, who would you rather have been?
David Beckham. He's a legend
Which person gave you the greatest inspiration?
Marco Pierre White. I'm 100% serious when I say I wouldn't have gone down this career path if I hadn't picked up White Heat
If you had not gone into catering, where do you think you would be now?
Chefs are born to cook. I couldn't imagine doing anything else
Tell us a secret…
I'm wearing my wife's concealer
What irritates you most about the industry?
Online review sites. You know who you are
What is your favourite prepared product?
Ventreche Alsace. If you're a chef and you have to Google it, go back to culinary school
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