Chef Revelations – Richard Davies

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?
Tea

How would you describe your desk?
Organised carnage!

Which person in catering have you most admired?
Michael Caines

Which ingredient do you hate the most?
Shiitake mushrooms

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?
Pizza

What's your favourite film?
Casino

Who would play you in a film about your life?
Sean Bean

What's your favourite music?
Oasis/Counting Crows

What's your favourite book?
Peter Pan

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