What was your first job?
Washing up at the local hotel at 14
What's your favourite restaurant?
Epicure, Hotel Le Bristol, Paris
What's your favourite hotel?
Auberge de Soleil, Napa Valley, a beautiful place
What's your favourite drink?
How would you describe your desk?
Which person in catering have you most admired?
Which ingredient do you hate the most?
Which person gave you the greatest inspiration?
Darren McNulty, a chef I once worked with. I'm not sure where he is now, but he inspired me to go on to broaden my horizons from my first job.
What would be your last supper?
Steak au Poivre, chunky chips, grilled mushrooms, maybe some onion rings
If you hadn't gone into catering, where do you think you'd be now?
In the army
Tell us a secret…
I once dressed as a ballet dancer
What irritates you most about the industry?
Numpties; too many of them
What do you always carry with you?
My spoon; I taste everything
If you had more time, what would you do?
Experiment more with foods and flavours
When did you last eat a hamburger?
Last week before my diet started. It was a beast and worth every calorie.
What is your favourite prepared food product?
What's your favourite film?
Who would play you in a film about your life?
What's your favourite music?
What's your favourite book?
Who would be in your fantasy brigade?
Canapés - René Redzepi, Noma; Larder - Heston Blumenthal, the Fat Duck; Garnish - Alain Passard, L'Arpege; Fish - Thomas Keller, the French Laundry; Meat - Raymond Blanc, Le Manoir; Pastry - Eric Frechon, Epicure at the Hotel Bristol.
Richard Davies, executive chef, the Manor House hotel, Castle Comb