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Chef Revelations – Gary Jones

22 June 2012
Chef Revelations – Gary Jones

What was your first job in catering? Helping my mum with her outside catering business

What do you normally have for breakfast? Oats with cold milk and clear honey

What do you do to relax? Karate with my three daughters

What's your favourite restaurant? Michel Bras, Laguiole, France

What's your favourite hotel? The Surrey, New York

What's your favourite drink? Guinness/cranberry juice

What's your favourite cuisine? Thai

What's your favourite film?Papillon

Which people in catering have you most admired? Raymond Blanc, Thomas Keller

Which person gave you the greatest inspiration? My ma, Myra Jones

Cast away on a desert island, what luxury would you take? A fishing rod and a knife

If not yourself, who wouldyou rather have been? Spongebob Squarepants

When did you last eat a hamburger? At Minetta Tavern in New York with Claude Bosi, Andrew Fairlie and Guide Girl

If you had not gone into catering, where do you think you'd be now? Working as an architect

When and where was your last holiday? Fowey, Cornwall - summer 2011

What irritates you most about the industry? Bad people-management

Which ingredient do you hate the most? Okra

Who would play you in a film about your life? Gary Oldman

What's your favourite book? Recipes from Le Manoir aux Quat'Saisons by Raymond Blanc

What is your favourite prepared food product? Crunchie

Who would be in your fantasy brigade? Pass - Raymond Blanc, Gary "Le Manoir" Jones; apps - Simon "Mallory" Hague, Will "Becasse" Holland; colds - Mike "Gidleigh" Caines, Alejandro "Bulgari Tokyo" Cancino; hots - Eric "Chavot" Chavot, Carl "LMQS" Newberry; fish - Marco Pierre "Harveys" White, Agnar "Texture" Sverrisson; meat - Bruno "Bistrot Bruno" Loubet, Olly "Dabbous" Dabbous; garnish - Aaron "Hambleton Hall" Patterson, Adam "Danesfield" Simmonds; pastry - Laurent Duchene, Benoit "Le Manoir" Blin; butcher - Clive "Brasserie Blanc" Fretwell, Chris "Nutrition" Horridge; runner - Paul "Lancashire" Heathcote, Alan "L'Ortolan" Murchison.

Gary Jones, executive chef, Le Manoir aux Quat'Saisons

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