Revelations: Mark Birchall, head chef, L'Enclume
What was your first job in catering?
KP, waiter and commis chef at the Bayhorse, Adlington, serving prawn cocktail and steak Diane
What do you have for breakfast?
Banana and muesli
Which is your favourite restaurant?
Shunka in Barcelona
What is your favourite drink?
White Rioja, 1999 Viña Tondonia. At the moment…
Which ingredient do you hate the most?
Sea cucumber
What flavour combinations do you detest?
Spice in desserts
Tell us a secret…
I get grumpy when I'm hungry
What is your favourite prepared product?
Dried pasta
How would you describe your desk?
It usually features some kind of herbs or vegetables
Which person in catering have you most admired?
Thomas Keller, as he hasn't sold his soul to the devil!
Which person gave you the greatest inspiration?
If not yourself, who would you rather have been?
Steven Gerrard
What is your favourite cuisine?
Thai and Japanese
Describe your ultimate nightmare?
Not being able to taste
When and where was your last holiday?
Two weeks ago in St Ives, Cornwall - our first holiday with our son
Who would be in your "fantasy" brigade?
My current team with the addition of Alain Passard (L'Aperge), Jordi and Joan Roca (El Celler de Can Roca), Thomas Keller (French Laundry and Per Se), and Michel Bras (Bras)
What irritates you most about the industry?
Young chefs trying to climb the ladder too fast
What's your favourite film?
Lock, Stock and Two Smoking Barrels
Cast away on a desert island, what luxury would you take?
Plenty of ice-cold beer!
