What was your best subject at school?
PE and home economics
What was your first job?
What was your first job in catering?
Saturday job in the pastry section at Simpsons in Kenilworth under Andreas Antona
What do you normally have for breakfast?
Poached eggs on brown bread
What do you do to relax?
Walk my dog, Rocco
Which is your favourite restaurant?
I love Zuma in Knightsbridge
What’s your favourite hotel?
Belmond Hotel Splendido, Portofino
What is your favourite drink?
A good builder’s tea
Which ingredient do you hate the most?
Are there any ingredients that you refuse to cook with?
I only cook responsibly sourced produce from local suppliers
Which person in catering have you most admired?
Éric Chavot – he made me believe I could do it
Which person gave you the greatest inspiration?
My brother, Paul. With the daily challenges life threw at him, he always had a smile on his face
Cast away on a desert island, what luxury would you take?
Bear Grylls – he’ll come in handy
If not yourself, who would you rather have been?
Keith Moon. He looked like he had a lot of fun
If you had not gone into catering, where do you think you would be now?
Working in fashion photography or hair
Describe your ultimate nightmare?
Red pepper soup!
When and where was your last holiday?
In March. My girlfriend took me to Paris. I recommend Crazy Horse!
What irritates you most about the industry?
Finding good new staff is always a challenge
What’s your favourite film?
The Wolf of Wall Street
What is your favourite prepared product?
Heinz baked beans
Tell us a secret…
My stash of wild garlic is in Ebrington
Nick Deverell Smith is chef and owner of the Churchill Arms in Chipping Campden, Gloucestershire