William Drabble, executive chef, Seven Park Place, St James's Hotel & Club Mayfair, London
What was your best subject at school?
Looking out of the window and wishing I was outside playing football. I enjoyed school, I just didn't excel at any one subject
What was your first job in catering?
Washing the pots, then, when I went to college, I got a job in a local restaurant. After that I worked at the Mirabelle restaurant within the Grand hotel in Eastbourne with Keith Mitchell and Neil Wiggins. They were great teachers for someone young coming into the industry
What is your favourite drink?
I don't really drink a lot, but I enjoy a nice glass of red
Are there any foods/ingredients that you refuse to cook with?
Balut… [a fertilised developing egg embryo that is boiled in the shell]. I just won't eat it. Someone brought some into work and cooked them. Not for me
Which person in catering have you most admired?
When I was growing up, it was Marco Pierre White and the Roux brothers
Which person gave you the greatest inspiration?
My teacher at college, Martin Jermey. If he hadn't pointed me in the right direction, I don't know where I would have ended up
What irritates you most about the industry?
The lack of people who want to come into the industry and see it as a career... however, the industry needs to make it more appealing
Who would play "you" in a film about your life?
Peter Kay, it would have to be a comedy!
What's your favourite book?
I love going through old cookery books, finding old recipes and seeing if I can reinvent them for today's tastes
What is your favourite prepared product?
A good old balsamic vinegar and a good olive oil
Who would be in your "fantasy" brigade?
The team I have at the moment are a great bunch of boys and girls, they all give 100%, and you can't ask for any more than that
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