Revelations: Harry Russell, group head chef, Chickpea Group

We delve into the life and inner thoughts of a top chef. This week: Harry Russell, group head chef, Chickpea Group

What was your best subject at school?

If I had to choose one, it would be maths. I didn't really enjoy school, I decided from an early age I wanted to be a chef and just couldn't wait to get started

What was your first job?

Kitchen porter in the local pub. I was 14 and smashed the dishes out as quick as I could so the chef could get me doing prep jobs

What do you normally have for breakfast?

Espresso – before I even blink

Which is your favourite restaurant?

Upstairs at Landrace in Bath. It's a banger. I also love Wilsons in Bristol

What is your favourite cuisine?

North-eastern Thai – I love, love, love it. It's so spicy and flavourful with amazing herbs in every dish

What do you do to relax?

I'm in my happy place whipping up some dinner for me and my girlfriend

Are there any foods/ingredients that you refuse to cook with?

Cheap, poorly reared chicken

What flavour combinations do you detest?

Nothing, to be honest, but I've got a thing against crispy eggs

What do you always carry with you?

Blue roll in the boot – no better feeling than turning up somewhere that's short on blue roll and you can whip a couple out. Treated like royalty for the rest of the day

Which person gave you the greatest inspiration?

I used to watch live webcams of L'Arpège when I was younger so probably Alain Passard

What irritates you most about the industry?

Customers not appreciating the effort that goes into good food and service. Or saying "I can get that in the supermarket for a fiver"

When did you last eat a hamburger?

Last week, hanging in McDonald's car park

What is your favourite prepared product?

Those different shaped crisps from Marks & Spencer. If you know, you know