Revelations: Richard Sim, group head chef, the Potted Lobster, Bamburgh

We delve into the life and inner thoughts of a top chef. This week, Richard Sim, group head chef of the Potted Lobster, Bamburgh, and the Whittling House, Alnmouth, Northumberland

What was your best subject at school?

History

What was your first job?

Washing dishes at Foxton Hall golf club in Alnmouth. After taking the job I was inspired by Betty Keenan, an older lady working in the kitchen, to progress on the culinary side

What was your first job in catering?

After catering college I moved to London and worked at the Berkeley, the InterContinental London Park Lane and Le Méridien Piccadilly

What do you normally have for breakfast?

A cup of coffee and slice of toast (brown), and a banana if I'm walking the dogs

What do you do to relax?

Go fishing as often as I can

Which is your favourite restaurant?

21 in Newcastle

What's your favourite hotel?

The Balmoral in Edinburgh. A friend used to work there and I got discounted room rates

What is your favourite drink?

Either a pint of Guinness or a cold gin and tonic made with Hepple, a local gin

What is your favourite cuisine?

Classic French or modern British – I like simple food

Which ingredient do you hate the most?

Sea urchins. They have a metallic flavour

Which person in catering have you most admired?

Chef-owner Terry Laybourne sets the bar locally. All his restaurants, have consistently high standards

If not yourself, who would you rather have been?

Ernest Hemingway, he fished lots and drank lots

Tell us a secret...

I'm actually quite a good singer. My go-to is ‘The Gambler' by Kenny Rogers

What irritates you most about the industry?

That chefs think they have high-pressured jobs. High standards are important, but that doesn't excuse screaming and shouting

What is your favourite prepared product?

Lea & Perrins is great and in a lot more things than you might think

If you had more time, what would you do?

I would like to fish and be in the countryside with my dog, but in reality I would probably buy another restaurant