Andrew Du Bourg, chef-patron, the Elderflower, Lymington, Hampshire
What was your first job?
Once I had learned the art of car washing, I set up my own business. I would have been around 13. It was mostly my neighbours' cars, but it was a start
What was your first job in catering?
The Goring hotel as a Royal Academy of Culinary Arts-specialised chef trainee
What do you do to relax?
I live in the New Forest, so I am spoilt for choice. I like to keep active, be it cycling on my road bike or joining friends on their yacht and sailing on the Solent. I also go for lovely walks in the forest or along the coast
Which is your favourite restaurant?
This is hard! The two I went to the most when I lived in London were Phil Howard's the Square and the Wolseley. But more local to me now would have to be Lime Wood hotel in Lyndhurst
What is your favourite drink?
Depends on my mood. If I am treating myself in a flash bar, then it has to be an Old Fashioned
What is your favourite food?
In this modern world we have too much choice! It's hard to say as I love to discover; I love trying something new. Food is like music in that it very much depends on how you feel
Which ingredient do you hate the most?
Hate is a very strong word. I'll eat anything put in front of me, because I respect the time and effort that goes into it. However, I would not go out my way for calf's liver or any type of kidney
Are there any foods/ingredients that you refuse to cook with?
If so, why? I have not cooked with tuna for about six years after watching a documentary called The End of the Line
What do you always carry with you?
A lightsaber. Being a Jedi, it's standard
Which person in catering have you most admired?
Gordon Ramsay. It was his ability to grow his business and help develop the key people around him and make them the stars they are today
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