The Caterer

Chef revelations – Toby Stuart, head chef, Roux at Parliament Square

30 November 2012
Chef revelations – Toby Stuart, head chef, Roux at Parliament Square

What was your best subject at school?
Design and technology

What's your favourite drink? Red wine

What was your first job in catering? Kitchen assistant at the White Hart Hotel carvery, Mildenhall, Suffolk

What do you normally have for breakfast? Yakult, on my way out the door!

What's your favourite restaurant? The Ledbury

What's your favourite hotel? Cliveden

What's your favourite cuisine? Japanese

Which ingredient do you hate the most? Okra

Are there any foods/ingredients that you refuse to cook with?

What flavour combinations do you detest? Kiwi fruit and fish

Which person in catering have you most admired? Chris Galvin

What's your favourite prepared product? Smoked peppered mackerel fillets

Which person gave you the greatest inspiration? Philip Howard

Cast away on a desert island, what luxury would you take? Dark rum, lime and ginger beer

If you had more time, what would you do? Buy a boat and relearn to sail

If not yourself, who would you rather have been? Captain James Cook

If you hadn't gone into catering, where do you think you'd be now? If I had listened to my careers advisor, designing signposts

Tell us a secret… Life is beautiful - contrary to what we are bombarded with by the media

What irritates you most about the industry? Our inability to change old-fashioned habits and portray our profession as it should be

Who would be in your fantasy brigade? Philip Howard; Chris Galvin; Michel Bras; Pascal Barbot; Fernand Point; JoÁ«l Robuchon

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