David Everitt-Matthias, chef-proprietor at Le Champignon Sauvage, talks about Guinness, Pierre Koffmann, cricket and Marmite…
What was your first job?
Apprentice at the five-star Inn On the Park (now the Four Seasons London Park Lane)
What was your first job in catering?
Preparing six crates of spinach
What do you normally have for breakfast?
Poached egg, chicken, pink grapefruit
What do you do to relax?
Read, listen to music and forage
Which is your favourite restaurant?
Pierre Gagnaire, Paris
What's your favourite hotel?
Michel Trama in Puymirol
What is your favourite drink?
Which ingredient do you hate the most?
What do you always carry with you?
Which person in catering have you most admired?
Which person gave you the greatest inspiration?
Cast away on a desert island, what luxury would you take?
A Laguiole hunting knife
What daily newspaper/website do you read?
The BBC website
If you had not gone into catering, where do you think you would be now?
I would either have played cricket or become a money broker
If a film was made about your life, who would you get to play you?
With the silver hair it would have to be either Richard Gere or George Clooney
When and where was your last holiday?
Michel Bras, Laguiole
What irritates you most about the industry?
The bullshit and pomposity
When did you last eat a hamburger?
Two years ago at the Chunnel
What's your favourite film?
It's a Wonderful Life
What's your favourite book?
Hagakure: The Book of the Samurai by Yamamoto Tsunetomo
What is your favourite prepared product?
Who would be in your "fantasy" brigade?
Phil Howard, the Square; Pierre Gagnaire, Restaurant Pierre Gagnaire; Glynn Purnell, Purnell's Restaurant; Brett Graham, the Ledbury; and some of my chefs, George Blogg, Le Champignon Sauvage; Sam Miller, Noma; Clive Dixon; Gary Pearce, In de Wulf, Belgium; Lisa Allen, Northcote; Anthony Rush, private household, formally Per Se
If you had more time, what you do?
Paint and write more