Revelations: Phillip Bishop, head chef, Wilds and Co Group

What do you normally have for breakfast?

Normally just a cup of tea will do in the mornings for me, unless it's a Sunday and the kids persuade me to make pancakes! You can't beat a pancake covered in golden syrup

Which is your favourite restaurant?

Core by Clare Smyth. Lucy, my boss, treated me to a meal there in 2019 – best meal I've ever eaten. Had a bit of a fan boy moment too, seeing her on the pass when we walked in

What's your favourite hotel?

Pennyhill Park. I went with my wife once and the food was great and the spa facilities are pretty epic. Le Manoir in Oxfordshire is on the list of places to go this year, so that may well be topped soon

What do you always carry with you?

My phone. I don't feel right when I don't have it on me

What is your favourite drink?

Personally, I think you can't beat a cold beer at the end of a busy day. I wouldn't turn down a Long Island ice tea, though

What is your favourite food/cuisine?

I do love Japanese food. Sushi is my go-to. Can't resist a good soft-shell crab sushi roll

Which ingredient do you hate the most?

Anchovies! Don't get me wrong, I know a lot of people love them and I use them on my menus quite often, but I definitely would not eat them by choice

Are there any foods/ingredients that you refuse to cook with? If so, why?

Farmed salmon, because of the health and environmental issues linked to the fish. Always use wild salmon

What flavour combinations do you detest?

Chilli and chocolate. I just don't get it

Describe your ultimate nightmare?

When I hear the ticket machine in my sleep. If you're a chef, you know my pain

Tell us a secret...

My wife's pregnant with our third child!