What was your best subject at school?
Like most other chefs, it was home economics
What was your first job?
Delivering eggs and newspapers in my local town
What was your first job in catering?
I worked at a pancake place – I was very good at making pancakes!
What do you normally have for breakfast?
An espresso and an Actimel
What do you do to relax?
Spend time with my family:my two boys and my wife
Which is your favourite restaurant?
I don’t have a favourite restaurant but more a favourite meal. It was at La Tante Claire more than 20 years ago. The truffle soufflé for dessert was very memorable
What is your favourite drink?
You can’t beat cold, fresh Scottish tap water. I also enjoy a peaty whisky with a touch of water
What is your favourite cuisine?
I really like the fresh flavours of east Asian cuisine
Are there any foods/ingredients that you refuse to cook with?
Not that I can think of… I like to think that I would try anything
How would you describe your desk?
It usually has lots of recipe books spread out on it as inspiration for new dishes
Which person in catering have you most admired?
Alain Solivérès, who I worked with for eight years. He trained me and after a lot of hard work I became his sous chef
Which person gave you the greatest inspiration?
Cast away on a desert island, what luxury would you take?
Describe your ultimate nightmare?
Doing interviews like this…
What irritates you most about the industry?
It has changed a lot in the past few years and it is becoming harder to find chefs with that real passion to learn and progress
What’s your favourite book?
Down and Out in Paris and London by George Orwell
What is your favourite prepared product?
Who would be in your “fantasy” brigade?
I am happy to work with any keen, enthusiastic and willing chefs to make the dream team