Chef Revelations – Andrew Fairlie

02 February 2012
Chef Revelations – Andrew Fairlie

What was your first job?
Delivering lemonade off the back of a lorry, aged 14

What was your first job in catering?
Polishing glasses

What do you normally have for breakfast?
Large coffee and muesli

What do you do to relax?
Play on my mountain bike

What's your favourite restaurant?
Pierre Gagnaire, Paris

What's your favourite hotel?
Soho Hotel

What's your favourite cuisine?

Which ingredient do you hate the most?
Wild rice

Are there any foods/ingredients that you refuse to cook with?
Brains, farmed salmon, wild rice, any endangered species

What flavour combinations do you detest?
Banana and custard

Which people in catering have you most admired?
Michel Roux and Danny Meyer

Which person gave you the greatest inspiration?
My dad. Hard working, loyal, well read, honest, loving and all round good guy.

What irritates you most about the industry?

What daily newspaper/website do you read?
BBC News, Daily Record for sport

If not yourself, who would you rather have been?
Scotland's first minister

Describe your ultimate nightmare
Stuck in a lift with Tony Blair and Margaret Thatcher

What is your favourite prepared food product?
Dried pasta

Who would play you in a film about your life?
Ewan McGregor, at least he would get the accent right

What's your favourite music?
Rock in the morning and jazz in the evening

What's your favourite book?
The Millennium Trilogy by Stieg Larsson - I couldn't put them down

What's your favourite drink?

Who would be in your fantasy brigade?
Michel Guérard, pastry; Joël Robuchon, sauce; Pierre Gagnaire, fish; Pascal Bardot, larder; me and Michel Roux on the pass; Claude Bosi and Sat Bains on the pots; Charlize Theron to wipe our brows

Andrew Fairlie, chef-patron, Restaurant Andrew Fairlie at Gleneagle

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