Revelations: Mark Jarvis, chef patron, Anglo, London
What was your best subject at school?
Creative drawing
What was your first job in catering?
Pot washer
Which is your favourite restaurant?
Royal China Club in Marylebone
What's your favourite hotel?
Coworth Park, Berkshire
What is your favourite cuisine?
Japanese
Which ingredient do you hate the most?
Rose flowers
What flavour combinations do you detest?
What do you always carry with you?
My notebook
How would you describe your desk?
Empty, I'm always in the kitchen
Which person in catering have you most admired?
Raymond Blanc
Cast away on a desert island, what luxury would you take?
A sharp kitchen knife
What is your favourite drink?
A big cup of black coffee
If you had not gone into catering, what do you think you would be now?
An architect
What daily newspaper/website do you read?
The Metro
If not yourself, who would you rather have been?
My cat, he has the easiest life
Describe your ultimate nightmare?
The freezer breaking down on my day off
Which person gave you the greatest inspiration?
Agnar Sverrisson from Texture in Marylebone
What is your favourite prepared product?
Caviar
What irritates you most about the industry?
People moaning about lack of staff
Who would be in your 'fantasy' brigade?
Gary Jones and Benoit Blin (both Le Manoir) on the pass and pastry, Albert AdriÁ (Tickets) on snacks, Agnar Sverrisson (Texture) on fish, Sam Ashton-Booth (Anglo) on meat and Danny Gill (Brown's Pie Shop) on larder
What's your favourite book?
Modernist Cuisine: The Art and Science of Cooking
