Revelations: Talia Prince, head chef, Eve, London

We delve into the life and inner thoughts of a top chef. This week: Talia Prince, head chef at Eve, London

What was your best subject at school?

Art. I had an amazing teacher

What was your first job?

I waitressed after school while I was studying architecture

What do you normally have for breakfast?

Coffee. I don't usually get hungry before 11am, but then I turn to ‘hangry' pretty fast

What do you do to relax?

Spend time with my family – I have five-year-old twins and its easy to be absorbed into their world and forget about grown-up stresses. I love being creative – from paintings to cyanotype printing or making leather knife rolls. I secretly use my kids as an excuse to do things like tie-dye

Which is your favourite restaurant?

Eve, of course! I worked a few days at Ikoyi and Quo Vadis and I would love to go back to dine at both. I have many friends and colleagues who I would love to support: Jonny Lake and Isa Bal at Trivet, Rafael Cagali at Da Terra, Antonio Acquaviva at Core, Nokx Majozi at Holborn Dining Room, John Chantarasak at 180 Strand… total legends, epic meals and deep pockets!

What's your favourite hotel?

The Savoy, because it's where we had our wedding night. I was eight months pregnant, we had lunch at Bentleys, then wandered around Chinatown, eating crispy duck and noodles, followed by a perfect omelette Arnold Bennett at Balthazar in the morning

What is your favourite drink?

In order of consumption quantities: Diet Coke, Champagne, wine and Laphroaig or Talisker Storm – I love the smell as it reminds me of the harbours in Cape Town and the salty bitumen smell of the ships' ropes

What flavour combinations do you detest?

Brussels sprouts with anything

Which person gave you the greatest inspiration?

We all stand on the shoulders of giants. My first head chef was Franck Dangereux at La Colombe in Cape Town (now of the Foodbarn), and Michel Roux Jr is such a gentleman of a chef and with a great sense of fun. I hope I can eat at Le Gavroche before it closes – it's the end of an institution

What is your favourite prepared product?

Lotus Biscoff spread. It's ingenious