Chef Revelations – Chris Bell
What were your best subjects at school?
English and PE
What was your first job in catering?
Breakfast chef at Adair Arms hotel, Ballymena
What do you normally have for breakfast?
Two cups of coffee (and the occasional McMuffin)
What is your favourite restaurant?
Hibiscus (best in UK in my opinion)
What is your favourite hotel?
The Stafford, London
What do you do to relax?
Play golf and spend time at home with my family
What is your favourite food/cuisine?
Classical French, every time
What flavour combinations do you detest?
Strawberries with chocolate, any fish with vanilla
Are there any foods/ingredients that you refuse to cook with?
Lambs' kidneys - hate the taste, hate the smell, hate the texture; hate everything about them
Which person in catering have you most admired?
Marco Pierre White
Which person gave you the greatest inspiration?
Michael Deane
If not yourself, who would you rather have been?
Chris Martin
What irritates you most about the industry?
Commis chefs who think they can demand £25,000 for a 40-hour week
Tell us a secret…
I'm obsessed with Coldplay
What is your favourite prepared product?
Häagen-Dazs Dulce de Leche ice-cream
What is your favourite drink?
Diet Coke or black coffee
Who would be in your fantasy brigade?
On the pass, Paul Heathcote; sauce, Michael Deane; fish, Claude Bosi; larder, Sat Bains; garnish, Tom Kerridge; pastry, Vicky Endersen (MSK development chef - genius). I wouldn't be cooking… I'd be eating!
Who would you like to play you in a film about your life?
Mackenzie Crook
Chris Bell, head chef, Galgorm Resort & Spa
