Revelations: Andy Houghton, executive chef, Carbis Bay Estate, St Ives, Cornwall
What was your best subject at school?
Home economics, I loved cooking from such a young age. My cousin owned a restaurant in Portsmouth and I used to spend summer holidays working there – that's when I fell in love with this industry
What was your first job in catering?
When I was at college, I got a placement at the Derby Lodge hotel in Huyton, Liverpool, on a YTS scheme. The pay was £27 a week and I thought I was loaded when I got paid at the end of the month
What do you do to relax?
Golf. I'm a member of West Cornwall Golf Club. I would class myself as an average golfer. Also, my garden, growing my own fruit and vegetables is important to me, making dinner and going out in the garden to pick what I need is amazing
Which is your favourite restaurant?
Whatley Manor in Wiltshire, the food there is as good as anywhere I've been in the past 10 years
What's your favourite hotel?
Spier hotel in Stellenbosch, Cape Town. I have stayed there so many times it feels like my African home from home. I also like the Pig in Harlyn Bay – quirky and cool, right up my street
What is your favourite cuisine?
Indian, probably. I love the way the same ingredients can be layered to taste completely different
Are there any foods/ingredients that you refuse to cook with?
Animals that have not been reared well. We use as much as possible from as close as possible to the hotel from trusted suppliers with a strong track record in animal welfare
Which person in catering have you most admired?
Keith Floyd, a great chef who lived his life to the full
Which person gave you the greatest inspiration?
Marco Pierre White. The people who trained under him are now some of the best chefs in our country
When and where was your last holiday?
In February to South Africa to get married! It's my favourite place in the world!
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