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Revelations: Dan Cavell, founder, Tailors restaurant, Warwick

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Revelations: Dan Cavell, founder, Tailors restaurant, Warwick

What was your first job?

Trainee butcher

What do you normally have for breakfast?

Coffee and sometimes a cheeky Wetherspoons breakfast

Which is your favourite restaurant?

If it were still open, it’d be WD-50

What’s your favourite hotel?

A traditional long house in Vietnam, where my partner and I stayed. Elephant watching while having breakfast – what more could you want?

What is your favourite drink?

A nice, full-bodied red – there’s the usual suspects, but I recently trekked around Eastern Europe and discovered a lot of people making some truly great wines

What is your favourite food/cuisine?

Anything the other half makes

Which ingredient do you hate the most?

Baby sweetcorn, it tastes like grass clippings

Are there any foods/ingredients that you refuse to cook with?

Kidneys – that smell!

What flavour combinations do you detest?

Chocolate and chilli

What do you always carry with you?

A picture of my late nan and grandad

Which person in catering have you most admired?

Thomas Keller. I had the great experience of eating at the French Laundry when I lived in the Napa Valley, California

Which person gave you the greatest inspiration?

Simon Haigh, former head chef at the Mallory Court hotel in Leamington Spa

If not yourself, who would you rather have been?

Ben Fogle, the man is a legend

If you had not gone into catering, where do you think you would be now

I was very close to going into the RAF, so who knows!

Describe your ultimate nightmare?

You know the scene in Indiana Jones where he’s trapped in the room that’s getting smaller with all the snakes? Well that, but with millipedes instead. Nasty little things!

When and where was your last holiday?

Bratislava, Slovakia, in January

Who would play “you” in a film about your life?

Gimli from Lord of the Rings

Menuwatch: Tailors, Warwick >>



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