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Chef revelations: James Buckley, executive chef, ExCeL London Hospitality

21 April 2017 by
Chef revelations: James Buckley, executive chef, ExCeL London Hospitality

What was your best subject at school?
Cookery

What was your first job?
Apprentice chef at Lloyd's of London

What do you normally have for breakfast?
Porridge or Weetabix

What do you do to relax?
Cycling

Which is your favourite restaurant?
Craft in New York

What's your favourite hotel?
Belmond Le Manoir aux Quat'Saisons

What's your favourite drink?
Craft or real ale

What's your favourite food?
Classical French

Which ingredient do you hate the most?
Baby corn

Which flavour combinations do you detest?

Which person in catering have you most admired?
The Roux brothers

Cast away on a desert island, what luxury would you take?
An ice-cream machine

Which person has given you the greatest inspiration?
George Buckley (my dad and best mate) and Mike Hodges (my first head chef and lifelong mentor). They've always kept me moving in the right direction.

If not yourself, who would you rather have been?
The Milk Tray Man

When and where was your last holiday?
Bordeaux, last August

What irritates you most about the industry?
Chefs who would buy everything in rather than producing it themselves

When did you last eat a hamburger?
Last week

What's your favourite film?
Kevin & Perry Go Large

Who would play you in a film about your life?
Bradley Cooper

What's your favourite book?
The Devil in the Kitchen by Marco Pierre White

What is your favourite prepared product?
Char siu pork dumplings

If you had more time, what would you do?
Cycle everywhere

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