What was your first job? Straight in the kitchen aged 16 as a trainee at Shell
What do you normally have for breakfast? Porridge and a banana
Which is your favourite restaurant? Lindsay House when Richard Corrigan was there a long while ago - simple flavours cooked well
What's your favourite hotel?
The new improved Savoy is stunning
What is your favourite drink? I'm not a massive drinker - can I say Coca-Cola Zero?
What is your favourite food/cuisine? British comfort food with a modern slant
Which person in catering have you most admired? My first head chef when I was a trainee, John Hayes, he had drive, determination, passion and he was a good man manager
Which person gave you the greatest inspiration?
My nan, she is the reason I wanted to cook - and still I can't find anyone who makes bread pudding as good as hers!
Which ingredient do you hate the most? Star fruit or dragon fruit - what are they really for?
Describe your ultimate nightmare? Christmas lunch service, sprinklers going off and having to do the service ankle deep in water in semi darkness and half the equipment not working! Oh, that did happen! Cheers, John, character building of course.
If not yourself, who would you rather have been? Sir Bobby Moore - West Ham legend and has lifted the World Cup
What's your favourite book? White Heat - it's where it all began for my generation
Who would be in your "fantasy" brigade? I'd have to say the Vacherin dream team - Alan Eggleston and Mario Golm on meat, Paul Reed and Alan Sosa on fish, John Lynch and Kristy Hodgson on larder, Nick Smith and Laura Jaramillo on pastry, Neil Schartau and Sylviana on garnish; Doug Condor on the pass
Lloyd Mann is director of food at Vacherin