What was your best subject at school?
Home economics – I suppose it makes sense now!
What was your first job?
I used to fire the clay pigeons out of the traps at a clay pigeon shooting school near Kegworth – fairly niche!
What do you do to relax?
I clean – it's therapeutic
What do you normally have for breakfast?
I know it's meant to be the most important meal of the day, but I never eat breakfast
Which is your favourite restaurant?
The Harwood Arms, London
What's your favourite hotel?
I'm terrible at taking holidays, but when I do go away, I tend to go wherever I've got friends to see
What is your favourite drink?
Sparkling water, Red Bull or Stella Artois
What is your favourite food/cuisine?
Anything from the sea
Which ingredient do you hate the most?
What flavour combinations do you detest?
I just can't get my head around savoury ice-creams
Which person in catering have you most admired?
Cast away on a desert island, what luxury would you take?
A really good kitchen knife. Do all chefs say that?
If you had not gone into catering, where do you think you would be now?
A forensic examiner
Describe your ultimate nightmare?
Huge social events – I prefer smaller gatherings
When and where was your last holiday?
I went to stay with my old sous chef in Portugal
What's your favourite film?
Good Will Hunting
What's your favourite book?
Bone in the Throat by Anthony Bourdain
What is your favourite prepared product?
Kalles Kaviar – a creamed smoked cod's roe in a tube. It's a Swedish staple!
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