Revelations: Fred Clapperton, head chef at the Clock House, Ripley, Surrey
What was your best subject at school?
It wasn't my best, but graphic design was definitely my favourite
What was your first job?
I had two paper rounds at the same time, one on a Thursday and the other on a Friday, both after school
What was your first job in catering?
I started pot-washing at a local pub, which is also where I began to cook
What do you normally have for breakfast?
During the week it's a bowl of cereal and a banana, and on my days off I like to have crumpets or beans on toast
What do you do to relax?
I'm not sure I really know how to relax, but I guess going out cross-country on my bike is a good time to clear my head
What's your favourite hotel?
There are so many! I had a great stay at the Manor House in Castle Combe. Gidleigh Park in Newton Abbot is very special too
What is your favourite drink?
A smoky, peaty, single-malt whisky, like 16-year-old Lagavulin
What is your favourite cuisine?
For me, you just can't beat good, honest, British dinners
Are there any ingredients that you refuse to cook with?
I don't know about straight up refusal, but I haven't found a place for avocado in any of my dishes. It just doesn't excite me
Which person in catering have you most admired?
I've always admired [chef at Alinea in Chicago] Grant Achatz, for his interpretation and ability to think outside of the box. I find the way he has pushed through his personal struggles inspirational, too
What daily newspaper/ website do you read?
None, I tend to avoid mainstream media as I feel it's full of biased views and scaremongering
If not yourself, who would you rather have been?
My life has its trials and tribulations, but I wouldn't be anyone else
When did you last eat a hamburger?
Describe your ultimate nightmare?
I've had a few over the years where I've woken up thinking I've forgotten to order venison… Not a nice experience at 4am!
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