Daniel CliffordWhat do you normally have for breakfast?

What was your best subject at school?

What was your first job in catering?
I was the coat-hanging boy at the local pizza restaurant

What do you do to relax?
I don’t, I have five kids

Which is your favourite restaurant?
The Starr in Dunmow, Essex

Which ingredient do you hate the most?
Anchovies on pizzas

What is your favourite food/cuisine?
Sunday roast, if I am not making it

Are there any foods/ingredients that you refuse to cook with?
Margarine, because the first place I worked at used it to glaze the vegetables

If not yourself, who would you rather have been? 
Ronald MacDonald as he has five stars and is very consistent

Which person in catering have you most admired? 
Michel Bras

Which person gave you the greatest inspiration? 
Marco Pierre White

If you had not gone into catering, where do you think you’d be now? 
After my work experience in the kitchen I knew where I wanted to be

Cast away on a desert island, what luxury would you take? 
Debbie, my partner

When and where was your last holiday? 
In August in Holland with the kids

What irritates you most about the industry? 

What’s your favourite book?
White Heat by Marco Pierre White

What is your favourite prepared product?
Aunt Bessie’s Yorkshire puddings

Who would be in your fantasy brigade?
Glynn Purnell, Purnell’s, on fish; Sat Bains, Restaurant Sat Bains, on larder; Tom Kerridge, Hand and Flowers, on sauce; Marc Veyrat, La Ferme de Mon Père, on garnish; Albert Adrià, El Bulli, on pastry

If you had more time, what would you do?
I would fish more and spend more time with the kids

Daniel Clifford, chef-patron, Midsummer House, Cambridge