What was your best subject at school?
Anything with my hands that didn’t involve holding a pencil or pen – food technology or sport
What was your first job?
A paper round when I was 12
What was your first job in catering?
I worked in a local Welsh bakery when I was 12
Which is your favourite restaurant?
Roka in London with the family
What’s your favourite hotel?
Hôtel Costes in Paris
What is your favourite drink?
A good glass of Margaux
What flavour combinations do you detest?
Truffle in drinks. Truffles should be on a plate, not in a glass!
Which person in catering have you most admired?
Those who I’ve worked for – the ones who have given me their time. Marco Pierre White, Michel Roux Jr and Chris Galvin
Which person gave you the greatest inspiration?
Alwyn Williams, the baker I first worked for and who encouraged me to go into hospitality
If not yourself, who would you rather have been?
Joe Allen, the Welsh ex-Liverpool footballer. He’s a professional but still loves a bit of country living
Cast away on a desert island, what luxury would you take?
A bottle of Margaux
If you had not gone into catering, where do you think you would be now?
Working outdoors somewhere, probably on a farm
When did you last eat a hamburger?
In Paris, at L’Atelier de Joël Robuchon, with foie gras
What irritates you most about the industry?
Trends and fads. The hype always detracts from what a restaurant should be known for, which is the quality of the cooking
What is your favourite prepared product?
What’s your favourite book?
I always go back to Practical Cookery
Who would be in your ‘fantasy’ brigade?
The team I currently have, but with Marco Pierre White and Michel Roux Jr at the pass – they can fight it out