Chef revelations: Luke Fouracre, head chef, Bottle and Glass Inn, Henley

06 May 2018 by
Chef revelations: Luke Fouracre, head chef, Bottle and Glass Inn, Henley

What was your best subject at school?

What was your first job?

I worked in a newsagent as a paperboy - organising all the newspapers for everyone else's round before doing my own

What do you do to relax?

Play golf

Which is your favourite restaurant?

Somewhere I frequent a lot is the Coach in Marlow, or there is a little Italian near me which my girlfriend and I use for a default night out

What's your favourite hotel?

Pennyhill Park - I stayed there last year and it has a great balance of luxury and seclusion

What is your favourite drink?

Whiskey sour

What is your favourite cuisine?

British pub food - it can be both imaginative and comforting at the same time. I think more than anything, there's a lot of variety and something to suit everyone

Which ingredient do you hate the most?

Blue cheese - I've tried so many times!

What flavour combinations do you detest?

Cheese and pineapple

Are there any ingredients you refuse to cook with?

Anything that hasn't been ethically sourced

Which person in catering have you most admired?

Tom Kerridge - I think he really led the way in the revolution of British food pubs

Which person gave you the greatest inspiration?

Probably my family. I grew up in a very hospitable family, where there was a lot of importance on eating together. That really got me inspired to join this industry - the notion that food is something to celebrate and enjoy

What is your favourite prepared product?

The only prepared product we really buy is puff pastry. At home, I live off those little pots of hummus you get at the supermarket

If not yourself, who would you rather have been?

Tiger Woods - it would be great to be the best in the world

What's your ultimate nightmare?

Either having a power cut midservice or all the fridges breaking overnight when nobody is here

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