What was your best subject at school?
What was your first job?
What is your favourite restaurant?
Le Gavroche, London
What is your favourite hotel?
The Montagu Arms!
What is your favourite cuisine?
What do you always carry with you?
A pallete knife, biro, marker pen and lighter (for the stove)
Which ingredient do you hate the most?
There are very few things I don't like; maybe kidneys
Are there any foods/ingredients that you refuse to cook with?
No, but we have an ethical food policy as a company, which means that things like foie gras are not on the menu
Who in catering have you most admired?
The Roux brothers
What was your first job in catering?
A waiter at university
What do you do to relax?
Cycle, walk the dog, read or just sit down
What irritates you most about the industry?
Televised hype - reality TV programmes about this industry are so staged
What is your favourite prepared product?
Nando's Peri-Peri sauce
Which person gave you the greatest inspiration?
Nico Ladenis - he's the reason why I wanted to be a chef not just a cook
If you hadn't gone into catering, where do you think you'd be now?
I would like to think that I would be a famous drummer in a rock band
Tell us a secret…
Being a chef isn't as stressful as everyone says (that should stir things up)
What's your favourite film?
The Big Lebowski
What's your favourite book?
My Gastronomy by Nico Ladenis
If you had more time, what would you do?
Play the drums
Who would be in your fantasy brigade?
Stephen Crane, Martin Hadden, Stephen Drake, Jake Watkins, Andy McLeish, Tim Johnson
Matthew Tomkinson, head chef, Montagu Arms, Beaulie