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Revelations: Gary Foulkes, executive chef, Angler

27 September 2019 by
Revelations: Gary Foulkes, executive chef, Angler

What was your best subject at school?

English language and literature

What was your first job?

Mowing lawns on the weekends. It was quite the money-maker back in the day

What was your first job in catering?

I was commis chef at the Chester Grosvenor at the weekends

What do you do to relax?

Go on holiday!

Which is your favourite restaurant?

Farang in Highbury

What's your favourite hotel?

The Royal Mirage in Dubai – it's absolutely stunning

What is your favourite drink?

Fresh orange juice or Beerlao

What is your favourite food/cuisine?

That's a tough one, but I'd have to say Thai food. I love the flavour and the heat

Which ingredient do you hate the most?

Cinnamon – vile!

What flavour combinations do you detest?

Coffee with anything

What do you always carry with you?

A picture of my son

Which person in catering have you most admired?

Jason Atherton. The things he has achieved are remarkable. He's a quality operator

Which person gave you the greatest inspiration?

From a cooking point of view, I would have to say Rob Weston from La Trompette in Chiswick. He's one of London's finest cooks and he taught me a lot about cooking, flavour and finesse

Cast away on a desert island, what luxury would you take?

An electric toothbrush and toothpaste. I can't deal with bad dental hygiene

If you had not gone into catering, where do you think you would be now?

Hopefully somewhere warm – possibly a diving instructor

When did you last eat a hamburger?

Last week on a break from bass fishing. When it turned up it was like a Man v Food challenge – but I won!

What's your favourite book?

Shantaram by Gregory David Roberts

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