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?
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