What was your first job in catering?
Washing pots at the Red Lion (the pub I now own!)
What do you normally have for breakfast?
A cup of tea and a bowl of Shreddies
What do you do to relax?
Swimming, krav maga and clay pigeon shooting
What's your favourite restaurant?
What's your favourite hotel?
St Pancras Renaissance London hotel
What's your favourite cuisine?
Which ingredient do you hate the most?
Physalis (cape gooseberry)
Who in catering have you most admired?
Ramon Pajares and Marco Pierre White
Which person gave you the greatest inspiration?
Cast away on a desert island, what luxury would you take?
A Leatherman multi-tool and a big box of matches!
If not yourself, who would you rather have been?
David Stirling, founder of the SAS
If you hadn't gone into catering, where do you think you'd be now?
In the military
What irritates you most about the industry?
Young chefs being promoted too quickly due to the lack of staff in the industry
What's your favourite film?
The Bourne Ultimatum
What's your favourite book?
White Heat by Marco Pierre White
What is your favourite prepared product?
Farrington's Mellow Yellow Rapeseed oil mayonnaise and Heinz Tomato Ketchup
What would be your last supper?
Pierre Koffmann's stuffed pig's trotters
Who would be in your fantasy brigade?
Bruno Loubet (Bistrot Bruno Loubet at the Zetter); Raymond Blanc; Shaun and Valerie Whatling (executive chef at the Berkeley hotel and his fantastic pastry chef wife); Clive Fretwell (executive chef, Brasserie Blanc); Gary Rhodes; Michel Roux Jnr; Marco Pierre White; Pierre Koffmann
Adam Gray, chef-owner, the Red Lion, East Haddon, Northamptonshire