Revelations: Maura Baxter, executive chef, 65a, London
We delve into the life and inner thoughts of a top chef. This week, Maura Baxter, executive chef, 65a, London
What was your best subject at school?
Art and home economics
What was your first job?
Kitchen porter
What do you normally have for breakfast?
Scrambled eggs with avocado and rye bread, and black coffee
What do you do to relax?
Wine! But I don't really have plans right now for relaxing
Which is your favourite restaurant?
José on Bermondsey Street in London
What's your favourite hotel?
Monart hotel and spa in Wexford, Ireland
What is your favourite cuisine?
French and most classic European cuisines
Which ingredient do you hate the most?
I'm not a fan of cucumber
What flavour combinations do you detest?
None really, if done well
What is your favourite drink?
A glass of a decent Saint-Julien Bordeaux
Which person in catering have you most admired?
Marco Pierre White
Which person gave you the greatest inspiration?
A few of the head chefs I worked with along the way
Cast away on a desert island, what luxury would you take?
A coffee machine
What daily newspaper/website do you read?
Irish Independent and The Guardian
If you had not gone into catering, where do you think you would be now?
A farmer or a grower – something related to great produce
When and where was your last holiday?
Early last summer in Andalucia, sampling the local cuisine and drinking sherry
What irritates you most about the industry?
The many and ever-increasing inflationary pressures
When did you last eat a hamburger?
A month ago
If you had more time, what would you do?
Spend even more time in the kitchen
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