What was your first job?
Shelf stacker at the local supermarket
What was your first job in catering?
Kitchen porter and proud of it
What do you normally have for breakfast?
Coffee and a protein ball on the Tube
What do you do to relax?
Eat at other people's restaurants
What is your favourite restaurant?
Sushi Tetsu in Clerkenwell
What is your favourite hotel?
I'm an Airbnb guy
What is your favourite drink?
Old Jamaica ginger beer
What is your favourite cuisine?
Chinese street food
Any food/ingredients that you refuse to cook with?
If an ingredient is challenging to cook, that's part of the fun
What flavour combinations do you detest?
Liquorice with fish
Which person in catering have you most admired?
Which person gave you the greatest inspiration?
Anyone who has doubted me
If not yourself, who would you rather have been?
I'd have loved to have been a fighter - I find it compelling as a sport
Cast away on a desert island, what luxury would you take?
Describe your ultimate nightmare
Developing food allergies
Tell us a secret…
I like services where things hang by a thread sometimes - it offers a bit of excitement!
If you had not gone into catering, where would you be now?
Something in design - I'm a bit obsessive about detail
What irritates you most about the industry?
Names on jackets - are we still doing this?
Who would be in your fantasy brigade?
Daniel Calvert (Epicure at Le Bristol hotel, Paris), Rory Lumsden (Meikles hotel, Zimbabwe), Daniele Tarasco (No 8 by John Lawson, Melbourne), Gary Usher (Sticky Walnut, Chester) and Alan Irwin (the Vine, Sevenoaks)