Chef Revelations – Marc Hardiman

18 November 2011
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

TagsHotels and Chef
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