Revelations: John Barber, head chef, Auberge du Lac, Welwyn, Hertfordshire

We delve into the life and inner thoughts of a top chef. This week: John Barber, head chef, Auberge du Lac, Welwyn, Hertfordshire

What was your best subject at school?

Art – I enjoyed drawing and painting. I couldn't concentrate on lessons like maths and English

What was your first job?

Paper round at the age of 13, seven days a week, 5:30am before school

What was your first job in catering?

I was a kitchen porter when I was 14 in a restaurant called the Old School House in Lichfield

What do you normally have for breakfast?

Oats, pecans, yogurt and honey set me up for the day

Which is your favourite restaurant?

The Fox & Hounds in Royston in Hertfordshire. I always try and go there for my birthday

What's your favourite hotel?

The Mandarin Oriental Hyde Park, London. It means a lot to me

What is your favourite drink?

Doom Bar beer – even better if it's enjoyed by the sea

What is your favourite cuisine?

Classic French, I think it's got such history and the French hold food in general in such high regard

Which ingredient do you hate the most?

Eggs, I can't stand the smell

Which person in catering have you most admired?

Daniel Boulud. He has built an empire around the world

Which person gave you the greatest inspiration?

My dad, he always inspired me to graft and work hard

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

A Gozney pizza oven. I got one for my 30th and we use it so much that it's a staple

If not yourself, who would you rather have been?

A cowboy, I think it would have been cool back in the day

Describe your ultimate nightmare

A room full of frogs

What irritates you most about the industry?

Working Christmas Day, I think it should be solely for spending time with your family

When did you last eat a hamburger?

New Year's Eve, we made a version of the Piggie burger from Bar Boulud: barbecue pulled pork, jalapeño mayo, red cabbage slaw, lettuce, cheesy brioche bun and a decent-size burger – none of this paper-thin patty nonsense

What is your favourite prepared product?

Fondant potatoes, especially when you have a big function – they just make life easy