Chef Revelations – Marc Hardiman
What was your best subject at school? Maths, but it wasn't my favourite
What was your first job in catering? Washing up
What do you normally have for breakfast? Coffee and a cigarette
Which is your favourite restaurant? The Nut Tree at Murcott
What's your favourite hotel? Fishmore Hall
What is your favourite food/cuisine? Modern English
Which ingredient do you hate the most? Celery - it's a texture thing
Are there any foods/ingredients that you refuse to cook with? Not really - I don't think others should miss out on my behalf
What flavour combinations do you detest? Didn't someone do chocolate and prawns once? I would detest that
Which person in catering have you most admired? Marco Pierre White
Which person gave you the greatest inspiration? My first head chef, Stuart McLeod
Cast away on a desert island, what luxury would you take? Chocolate - I've got such a sweet tooth
What daily newspaper/website do you read? The Times
If not yourself, who would you rather have been? Neil Armstrong
What is your favourite drink? Cider, as I'm from the West Country
Describe your ultimate nightmare Waking up one morning and having lost the ability to cook
What do you always carry with you? My iPhone
Who would be in your fantasy brigade? Sauce - Gary Wheeler Holme, Lacy House; Fish - Simon Crannage, Swinton Park; Larder - Jonny Howe, Luminere; Garnish - David Jaram, Fishmore Hall; Pastry - Aya Aoki, Castle House
What irritates you most about the industry? Getting staff through the door, and customers that are impatient - this isn't McDonald's
Marc Hardiman, head chef, the Feathers at Woodstock