Andrew Nutter, chef-proprietor, Nutters restaurant, Rochdale
What was your first job?
Working in my dad's butcher's, aged 13
What was your first job in catering?
The Savoy in London, aged 15
What do you normally have for breakfast? Ice-cold Lucozade
What do you do to relax?
Hit Manchester and party hard!
What's your favourite restaurant?
What's your favourite drink?
Grey Goose le fizz [Grey Goose vodka, soda and lime served in Champagne flutes]
Which ingredient do you hate the most?
Are there any ingredients that you refuse to cook with?
Cow's liver and kidney - when I worked at the butcher's I regularly had to plunge my hands in a bucket of the stuff
If you hadn't gone into catering, where do you think you'd be now?
I'd be a pyrotechnic technician
Cast away on a desert island, what luxury would you take?
If not yourself, who would you rather have been?
Professional poker player Dan Bilzerian, for his lifestyle
Describe your ultimate nightmare
Rain on bonfire night and getting home to find no Grey Goose in the fridge
What irritates you most about the industry?
Colleges sending out supposedly trained chefs that aren't!
When did you last eat a hamburger?
Whenever I am in Manchester - my mate owns Almost Famous
What's your favourite film?
The Wolf of Wall Street
Who would play you in a film about your life?
What's your favourite prepared product?
Wasabi and yuzu
Who is in your fantasy brigade?
A reunion of the South Africa festival crew: Brian Turner, Cyrus Todiwala, Martin Blunos, the Tanner brothers, Patrick Williams, Reza Mohammed, Giancarlo and Kate Caldesi and Rachel Allen