What was your first job in catering?
Which is your favourite restaurant?
What's your favourite hotel?
The Manor House hotel, Castle Combe
What do you normally have for breakfast?
A cup of tea
What do you do to relax?
What is your favourite drink?
Tea or vodka lemonade
Which person in catering have you most admired?
Marco Pierre White
Are there any foods/ingredients that you refuse to cook with?
Kiwi fruit. I have an allergy to it.
Which person gave you the greatest inspiration?
Which ingredient do you hate the most?
Cast away on a desert island, what luxury would you take?
What daily newspaper/website do you read?
If not yourself, who would you rather have been?
If you had not gone into catering, where do you think you would be now?
In graphic design
Tell us a secret…
I have a tattoo of a monkey on my…
Describe your ultimate nightmare
Being force-fed crème caramel by bats
What irritates you most about the industry?
Paying for commis chefs and chefs who don't listen
What is your favourite prepared food product?
What's your favourite film?
The Bourne series
Who would play you in a film about your life?
What's your favourite music?
Anything with a cheeky bass line (except dubstep)
Who would be in your fantasy brigade?
Canapés - Thomas Kellar, French Laundry; larder - Michel Roux Jnr, Le Gavroche; meat - Joan Roca, El Celler de Can Roca; fish - Tetsuya Wakuda, Tetsuya's; garnish - Grant Achatz, Alinea; pastry - Heston Blumenthal, Fat Duck
If you had more time, what would you do?
Sleep, eat, mixed martial arts, chill out with family
Matt Gillan, head chef, the Pass, South Lodge, Horsham