What was your first job?
Glass collector at my local
What do you do to relax?
Golf, time with the family, pub
Which is your favourite restaurant?
Alison and I got married in New York. The following day we went to Eleven Madison Park. They left us a little card on the table and gave us a chef’s demo in the kitchen. So I’d have to say there
What’s your favourite hotel?
Robin Hutson’s Lime Wood. James Hill (owner of Hampton Manor) took us on an away day there a little while back and it has stood out since
What is your favourite drink?
Lager. All lager
What is your favourite food?
A good roast chicken, done properly
Which ingredient do you hate the most?
Flowers, used pointlessly for decoration
Are there any ingredients that you refuse to cook with?
I don’t cook with anything that’s not ethical, particularly any meat product where the animal hasn’t been ethically reared
Which person in catering have you most admired?
I couldn’t pigeonhole one. Glynn Purnell for what he’s done for Birmingham. Gordon Ramsay for global domination. Any chefs who stick to what they believe in and don’t try to be something they’re not
Which person gave you the greatest inspiration?
Martyn Pearn. He was head chef when I first came to Peel’s and pushed me that little bit harder
Cast away on a desert island, what luxury would you take?
A watch – I always like to know the time. And chocolate
What daily newspaper/website do you read?
If you had not gone into catering, where do you think you would be now?
Probably something sport-related. I was always fit when I was younger and can generally turn my hand to most sports, even now
Describe your ultimate nightmare?
Working in an office all day
Who would play “you” in a film about your life?