What was your first job in catering?
Excluding the brasserie in Plymouth, after returning from France as part of my catering college course I started as commis chef at the Chewton Glen hotel in Hampshire. It was my home for the next six years.
What do you do to relax?
Walk along the canals in East London and spend as much time as possible with my wife and new baby daughter
What is your favourite cuisine?
I love Turkish food. Where I live there’s a large Turkish community and I’ve never had a bad meal in any of the local restaurants
What’s your favourite hotel?
Le Manoir aux Quat’ Saisons – the attention to detail is incredible
What’s your favourite restaurant?
Restaurant Sat Bains
Which person in catering have you most admired?
Raymond Blanc. When you look at the calibre of chefs that have passed through Le Manoir it’s incredible. The last time I met him he was piping swan meringues with a smile on his face.
Which ingredient do you hate the most?
What is your favourite drink?
You can never go wrong with a large G&T although I’m a big fan of real ales
Who gave you the greatest inspiration?
Marco Pierre White. When I was at college I had White Heat and didn’t put it down. Also, Alan Murchison, my boss for six years at L’Ortolan and a little while at Chewton Glen.
Cast away on a desert island, what luxury would you take?
A Big Green Egg with all the accessories
Describe your ultimate nightmare
A never-ending service, with no KP and no extraction
What’s you favourite film?
The Big Lebowski – Jeff Bridges really is the Dude
What’s your favourite book?
Kitchen Confidential by Anthony Bourdain
What is your favourite prepared product?
Pasteurised egg yolks
Who would be in your fantasy brigade?
Alan Murchison; Will Holland; Sat Bains; Nathan Outlaw; René Redzepi; Simon Jenkins (Cafe Royal London); Michael Lacy (KP La Becasse); and me on sauce