What was your best subject at school? Physical education
What was your first job? Working on the local ice-cream van at the age of 13. I loved it even though I was only paid £6 per day. It was great and I learnt at a young age that you have to work for the things you would like in life.
What do you normally have for breakfast? Strong coffee
What do you do to relax? On my days off my girlfriend and I take the dogs for a walk on the beach for a couple of hours. This helps me to relax and helps me switch off from my hectic working week.
Are there any foods/ingredients that you refuse to cook with? If so, why? Tripe - it must be the worst thing I have ever tasted
What is your favourite food/cuisine? I love my mum's home-made soup. In the winter that is one thing I look forward to when I go home.
Which ingredient do you hate the most? Micro cress - it gets abused!
What do you always carry with you? A pen - I have to write things down as I'm rather forgetful
What is your favourite drink? Red Bull
How would you describe your desk? Neat and tidy
Who would play you in a film about your life? Robert Carlyle
Which person in catering have you most admired? The Roux Brothers. What they have done for British gastronomy is amazing.
Cast away on a desert island, what luxury would you take? My iPhone
If not yourself, who would you rather have been? James Bond or Jack Bauer from 24 - that would be cool
When did you last eat a hamburger? Last week - I love hamburgers
If you had not gone into catering, where do you think you'd be now? I've no idea
What irritates you most about the industry? 19 year-old commis chefs who want to be sous chefs
If you had more time, what would you do? Sleep
Derek Johnstone, head chef, Greywalls hotel and Chez Roux