What was your best subject at school?
Art and design
What was your first job?
My dad's sous chef
What was your first job in catering?
Pizza chef in Penzance
What do you normally have for breakfast?
What do you do to relax?
Go out for a drive and a nice coastal walk. And if the weather isn't great, Fifa and a few beers
Which is your favourite restaurant?
I really loved Trinity by Adam Byatt when I visited a few years ago. I still remember the beef tartare with pickled mushrooms and caviar – so good
What's your favourite hotel?
MGM Grand in Las Vegas
What is your favourite cuisine?
Which ingredient do you hate?
Are there any ingredients that you refuse to cook with?
Food colouring – when it's overused, it's just wrong
What flavour combinations do you detest?
Cheese and cranberry
Which person in catering have you most admired?
Raymond Blanc. One of the most caring people you will ever meet
Which person gave you the greatest inspiration?
My Le Manoir mentor Gary Jones
Cast away on a desert island, what luxury would you take?
Proper Dutch mayonnaise
If not yourself, who would you rather have been?
James Hunt, the racing driver
If you had not gone into catering, where do you think you would be now?
A Formula One driver – but I'm too tall and good looking!
What's your favourite film?
Shawshank Redemption – classic
Who would play "you" in a film about your life?
Patrick Swayze in Point Break
What's your favourite book?
The only book I've ever read: My Story by Steven Gerrard
What is your favourite prepared product?
Tosazu vinegar – it's a dashi bonito vinegar
You need to create an account to read this article. It's free and only requires a few basic details.
Already subscribed? Log In