Toby Cartwright, co-owner, head chef, Black Radish, Wimbledon
What was your best subject at school?
I was an expert at messing around, but I was OK at food tech and PE
What was your first job?
I was lucky enough to get work experience with John Campbell at the Vineyard when I was 15. I begged him for a job and ended up at his restaurant at Coworth Park
What do you normally have for breakfast?
Nothing – my grandma will be furious!
What do you do to relax?
Eat out as much as my bank balance lets me
Which is your favourite restaurant?
That’s easy: Elystan Street in London’s Chelsea. The Dairy in Clapham is a close second
What’s your favourite hotel?
The Oitavos in Cascais, Portugal
What flavour combinations do you detest?
Chocolate and chilli
Which ingredient do you hate the most?
Which person in catering have you most admired?
Which person gave you the greatest inspiration?
If not yourself, who would you rather have been?
If you had not gone into catering, where do you think you would be now?
I’d have loved to have been a furniture designer or something creative like that
Describe your ultimate nightmare?
A surprise gluten-free vegan at 8.30pm on a Saturday night
What irritates you most about the industry?
Bullies at the top of the industry blaming others for the chef shortage
What’s your favourite film?
Who would play “you” in a film about your life?
What a terrible film that’d be!
What is your favourite prepared product?