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
