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Chef revelations: Luke Butcher, Purnell's

07 November 2014
Chef revelations: Luke Butcher, Purnell's

Luke Butcher, pastry chef and sous chef, Purnell's, Birmingham

What were your best subjects at school?
PE, English and art

What was your first job?
Washing up at Adlard's restaurant in Norwich

What do you normally have for breakfast?
Porridge oats, raisins and honey

What do you do to relax?
Clay pigeon shooting, listening to music and reading

What's your favourite restaurant?

What's your favourite hotel?
The Bellevue Syrene hotel in Sorrento, Italy

Which ingredient do you hate the most?
Kidneys

What's your favourite cuisine?
Japanese or Thai

What's your favourite drink?
Spiced rum with fresh lime, ice and mint leaves, or ale

What do you always carry with you?
A small notepad and my phone, which doubles as my desk

Which person in catering have you most admired?
Tom Kerridge - I was a jumped-up 16-year-old when I went to work for him and without his guidance I wouldn't be the accomplished, mature chef I am today - and Glynn Purnell, who inspires me in the same way.

If not yourself, who would you rather have been?
Kurt Cobain or Marie-Antoine CarÁªme

What's your favourite prepared product?
Marmite

When and where was your last holiday?
My honeymoon in Italy last year - our two weeks in Rome and Sorrento were the most amazing time of my life

What's your favourite book?
The Legend of Deathwalker by David Gemmel

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