Glynn Purnell, chef-patron, Purnell's, Birmingham
What was your first job?
I was a paperboy. I had three paper rounds
What was your first job in catering?
I washed up and was a short order chef at the Hilton Metropole in Birmingham
What's your favourite hotel?
I recently went to New York and stayed at the Algonquin, which is a beautiful, historic hotel in Midtown Manhattan
Which ingredient do you hate the most?
Sprouts. They taste like they smell
Are there any foods/ingredients that you refuse to cook with?
I refuse to cook with any factory farmed animals, like battery eggs or caged chickens. They're just not truly sustainable or produced in the correct manner
What flavour combinations do you detest?
Aston and Villa
What do you always carry with you?
My wallet. And confidence
Which person in catering have you most admired?
I admire anyone who puts on an apron and does a shift in the kitchen, to be honest
What do you do to relax?
I fly fish and I drink Guinness
Which person gave you the greatest inspiration?
I couldn't choose between Claude Bosi and Andreas Antona. Andreas gave me my first insight into a high-end restaurant, while Claude inspired me to go on and cook my own style of food
If not yourself, who would you rather have been?
King Leonidas of Sparta. Or Willy Wonka. I'd love to have a chocolate factory. I will one day
Describe your ultimate nightmare
Warm beer, other people's cheeky kids and Aston Villa FC
Tell us a secret…
I got a ‘D' in my GCSE cookery
What irritates you most about the industry?
People who talk the talk but can't walk the walk
When did you last eat a hamburger?
Does a sausage and egg McMuffin count? If so, yesterday
Who would play "you" in a film about your life?
If you had more time, what would you do?
Spend more time with my kids. I'd learn how to sail, to climb mountains. I'd learn languages. I'd paint more, fish more. And I'd learn to ride a horse
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