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Revelations: Nick Deverell Smith, chef and owner, the Churchill Arms, Chipping Campden

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Revelations: Nick Deverell Smith, chef and owner, the Churchill Arms, Chipping Campden

What was your best subject at school?
PE and home economics

What was your first job?
Pot-wash

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?
Red peppers

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

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