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Chef revelations: Tristan Welch

04 February 2011 by
Chef revelations: Tristan Welch

What was your best subject at school?
Maths - the school head was my teacher and I was scared of her

What was your first job?
Washing up at Redcoats farmhouse hotel and restaurant in Hitchin, Herts. I used to turn up in my chef whites just in case the chefs needed a hand in the kitchen

What do you normally have for breakfast?
Fresh mint tea - it's my only vice

What is your favourite restaurant?
A little buffet restaurant in Sweden, where I love the cured herrings and flatbreads

What is your favourite hotel?
Hotel Madrisa in Gargellen, in the Austrian mountains. It's fantastic for skiing and has its own organic farm

What is your favourite food/cuisine?
British - I'm British through and through, in taste and preference and manner

Which ingredient do you hate the most?
Tomato ketchup

Are there any foods/ingredients that you refuse to cook with?
Okra - it's slimy and flavourless

Cast away on a desert island, what luxury would you take?
A bunch of mint, a kettle and a cup

Which person in catering have you most admired?
Michel Roux

What daily newspaper/website do you read?
BBC news in the morning, and Metro on a Wednesday for its restaurant review

Describe your ultimate nightmare
An epidemic that wipes out the world's mint

When and where was your last holiday?
The Maldives over two years ago

Tell us a secret…
My twins were conceived in the Maldives, hence no more holidays

If not yourself, who would you rather have been?
James Bond - who wouldn't?

When did you last eat a hamburger?
Two weeks ago - they are a guilty pleasure of mine

What is your favourite prepared product?

What do you always carry with you?
A bunch of fresh mint

What's your favourite film?
The Italian Job - the original

What's your favourite book?
I'm infatuated and I always have my nose in a book involved in the industry - such as Fast Food Nation and Not on the Label

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