Ahead of his appearance on Great British Menu this evening, we caught up with Andy Scollick, head chef, the Boat House, Bangor, County Down.
What was your best subject at school?
What was your first job?
Commis at the Salty Dog in Bangor
What do you normally have for breakfast?
Coffee and Weetabix
What do you do to relax?
Which is your favourite restaurant?
What's your favourite hotel?
Ikos Olivia, Greece
What is your favourite drink?
What is your favourite food/cuisine?
Which ingredient do you hate the most?
Are there any foods/ingredients that you refuse to cook with? If so, why?
Tofu, because of its texture and taste
What flavour combinations do you detest?
Christmas pudding and custard
What do you always carry with you?
Insulin pen/blood monitor
Which person in catering have you most admired?
Which person gave you the greatest inspiration?
Tim Brunton (previous head chef at Salty Dog and the Boat House)
Cast away on a desert island, what luxury would you take?
If not yourself, who would you rather have been?
If you had not gone into catering, where do you think you would be now?
Describe your ultimate nightmare?
When and where was your last holiday?
Santa Pola, Spain
Tell us a secret...
I played ice hockey for the Junior Belfast Giants
What irritates you most about the industry?
My restaurant manager
When did you last eat a hamburger?
Two weeks ago (from our sister food truck, the Salty Pup Truck)
What's your favourite film?
Who would play "you" in a film about your life?
What's your favourite book?
Never Trust a Skinny Italian Chef, by Massimo Bottura
What is your favourite prepared product?
Who would be in your "fantasy" brigade?
Ben Murphy (Launceston Place), Dan Barber (Blue Hill Farm), Tommy Banks (the Black Swan)
If you had more time, what would you do?
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