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Chef Revelations – James Petrie

07 December 2011
Chef Revelations – James Petrie

What was your first job in catering? Pot washer at a local highland hotel

Which is your favourite restaurant? Hard one to answer, but recently I've had some great meals at Nopi and Miyama in London

What's your favourite hotel? Home House, London

What is your favourite food/cuisine? Each weekend I'm getting more and more into Japanese, Italian and Moroccan flavours

Are there any foods/ingredients that you refuse to cook with? If so, why? Fermented shark - it's used to scare off the tourists in Iceland

Which person gave you the greatest inspiration? Heston Blumenthal

Which person in catering have you most admired? Sat Bains, for his integrity and great sense of humour

Cast away on a desert island, what luxury would you take? My new Jeffery West boots

What flavour combinations do you detest? Coffee and basil - it just doesn't work

If you had not gone into catering, where do you think you'd be now? Backpacking around Scotland

If not yourself, who would you rather have been? Action Man

What irritates you most about the industry? The lack of pastry chefs

When did you last eat a hamburger? I had one last night at the Crown in Bray - it was very tasty

What is your favourite prepared product? Kalles Kaviar - smoked cod roe in a tube from Ikea

Who would be in your fantasy brigade? Heston Blumenthal on development; Thomas Keller on the pass; Sat Bains on sauce; Stefan Cosser, Ivan Brehm and Woody pot washers (Fat Duck Experimental Kitchen); Brett Graham on veg; Claude Bosi on fish; Paco Torreblanco on pastry; Deborah Chalcroft, restaurant hostess (Heston's PA); Tony Baker, maître d' (MD at the Fat Duck); Oliver Reed, sommelier; Tony Conigliaro, bar manager (69 Colebrook Row)

James Petrie is head of creative development, experimental kitchen, at the Fat Duck

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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