What was your first job?
Pig farmer in Oxfordshire
What do you do to relax?
I spend time with my wife Jenny and our two daughters; I listen to music and keep fit
What's your favourite restaurant?
The Hand & Flowers, Marlow
What's your favourite hotel?
Conrad Maldives Rangali Island
What do you normally have for breakfast?
Banana and a double shot latte
What's your favourite drink?
Hendrick's and tonic or a bottle of Corona with lime
Which ingredient do you hate the most?
Kidneys - I don't like the texture or the smell
Are there any foods/ingredients that you refuse to cook with?
Horse - it's just wrong
What flavour combinations do you detest?
Chicken and banana. Yes, I have seen it on a few menus over the years!
Which person in catering have you most admired?
Which person gave you the greatest inspiration?
If not yourself, who would you rather have been?
What irritates you most about the industry?
Chefs that walk out and move from job to job
If you had not gone into catering, where do you think you would be now?
I would be either a sound engineer touring the world, or a snowboard and surf dude
When did you last eat a hamburger?
At our pub last week - we do a lamb and beef burger with smoked bacon, truffle oil and Burt's blue cheese
What is your favourite prepared product?
Müller Rice - you can't beat them at any time of the day
What's your favourite film?
So many to choose from! One of my favourites is American Gangster.
What's your favourite book?
Mr Nice by Howard Marks
Who would be in your fantasy brigade?
Tom Kerridge (Hand & Flowers); Will Holland (La Becasse); Paul Foster (Tuddenham Mill); Michael Caines (Gidleigh Place); Raymond Blanc (Le Manoir aux Quat'Saisons); David Everitt-Matthias (Le Champignon Sauvage); and Jenny Bean (the New Inn, Baschurch) running the pass and keeping the boys in order - ha ha, they'd love it!
Marcus Bean, chef-owner, the New Inn, Baschurch