Chef revelations: Aaron Potter, sous chef, Trinity, London
What was your first job in catering?
I was a commis chef at Pebble Beach in Hampshire, run by Pierre Chevillard
What's your favourite restaurant?
I eat out a lot, but I most often return to Brunswick House and May the Fifteenth
What's your favourite hotel?
I don't often stay in hotels, but I spent a few days at the Pig in Brockenhurst at the beginning of the year and the whole experience was truly great
What's your favourite drink?
I've just recently been introduced to a Sbagliato, which is a ‘mistaken' negroni that uses sparkling wine instead of gin
Which person in catering have you most admired?
David Boland, my lecturer on the Specialised Chefs' Scholarship, and my elder brother, Sam. They have both been such an integral part of who I am
Which person gave you the greatest inspiration?
Adam Byatt, aka the grande fromage. Through my training with him, I have learned so much more than just how to cook; but how to taste, to eat everything,
to be considerate of the guests' experience as a whole and ultimately what's delicious. If you could teach passion, chef would be an apt tutor for sure
Tell us a secret…
I couldn't grow a beard for love nor money
Which ingredient do you hate the most?
Bananas; they're the total pits. Okra is no fun either
What flavour combinations do you detest?
I ate Parmesan ice-cream once and it made me pretty sad
Cast away on a desert island, what luxury would you take?
Probably a device with a long-range Deliveroo app
What's your favourite film?
Currently it's Love & Mercy, the story of Brian Wilson from the Beach Boys
What irritates you most about the industry?
Have you ever walked into a restaurant and not felt welcome, or a nuisance? That! You're in hospitality, be hospitable!
Who would play you in a film about your life?
What is your favourite prepared product?
Taramasalata, hands down
