Revelations: Chris Shaw, head chef, Townsend, London
We delve into the life and inner thoughts of a top chef. This week: Chris Shaw, head chef, Townsend, London
What was your best subject at school?
Business studies, scraped an A* for my A-level
What was your first job?
Solar panel installation, it was a good laugh, actually
What was your first job in catering?
Kitchen porter
What do you normally have for breakfast?
Coffee and a banana usually does the trick, unless my wonderful other half makes me a smoothie
Which is your favourite restaurant?
Crispin in Spitalfields, London. The food is unreal
What's your favourite hotel?
I really like all the Hoxton hotels
What is your favourite food?
I love simple seasonal food, so probably roast chicken with potatoes and salad. Or pizza, I love pizza
Which ingredient do you hate the most?
Goats' cheese by a country mile. It's so overpowering
What do you always carry with you?
A positive attitude
Which person in catering have you most admired?
What Fergus Henderson did for British cuisine and the industry in general cannot go unnoticed
Which person gave you the greatest inspiration?
My parents have always been extremely supportive and continue to inspire me to this day
Cast away on a desert island, what luxury would you take?
Can't Buy a Thrill by Steely Dan
If you had not gone into catering, where do you think you would be now?
When I was younger I thought I would enjoy teaching and passing on some of my limited knowledge
What irritates you most about the industry?
The vicious cycle that begins with the astonishing lack of staff, which leads to people picking up more and more work, which inevitably causes them to become tired, leading to them leaving the industry
When did you last eat a hamburger?
A few days ago, a McDonald's double cheeseburger if you must know
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