What was your first job in catering?
I left school at 16 and started working as a kitchen porter at the Peat Inn, near St Andrews
What's your favourite restaurant?
What's your favourite hotel?
Al Quasr in Dubai
What is your favourite food/cuisine?
I love a curry or steak and chips
Which person in catering have you most admired?
David Wilson from the Peat Inn, my first head chef, who was still on the pass at 75!
Which person gave you the greatest inspiration?
What flavour combinations do you detest?
Anything with lavender in it
If not yourself, who would you rather have been?
An F1 driver
Who would you invite to your dream dinner party?
Johnny Depp, Anthony Kiedis, Thierry Henry and Ewan McGregor
If you had not gone into catering, where do you think you would be now?
Either a complete dreamer or a musician
What would be your last supper?
My mum's shepherd's pie
Which ingredient do you hate the most?
What irritates you most about the industry?
Chefs not working their notice period
Who would play you in a film about your life?
What is your favourite prepared food product?
What's your favourite book?
Kitchen Confidential by Anthony Bourdain
Who would be in your fantasy brigade?
Canapés - Daniel Humm, Eleven Madison Park; larder - Simon Rogan, L'Enclume; fish - Peter Gilmore, Quay; meat - David Chang, Momofuku; garnish - Alain Passard; pastry - Jordi Roca, El Celler de Can Roca; on the pass - Mark Askew, Cirrus Inns.
Tristin Farmer, head chef, Maze