Revelations: Dominic Robinson, chef and owner, the Blackbird, Bagnor, Berkshire

What was your best subject at school?

 

Not cooking! My home economics teacher told me that I'd never make a chef. I liked history and art

 

What was your first job?

 

Commis chef at Fischer's Baslow Hall when I was in college. I owe my work ethic and principles to the things I learned from Max Fischer. He's a great man

 

What do you do to relax?

 

The gym, it's the only place where nobody asks me any questions

 

Which is your favourite restaurant?

 

I love street food and casual places where you sit on plastic chairs. As long as my family are with me, anywhere is perfect

 

What is your favourite drink?

 

Beer, without a doubt, although I'm getting into wine a lot

 

Which ingredient do you hate the most?

 

I'm not keen on tinned anchovies. It's a texture thing

 

What flavour combinations do you detest?

 

Chocolate and orange. I'm a non-conformist

 

Are there any foods that you refuse to cook with?

 

I'll never dabble with fermentation. I don't have the knowledge. My friend Jon Parry of the Mash Inn has a scientific knowledge of such things, but 90% of chefs do it to get on the bandwagon

 

If not yourself, who would you rather have been?

 

David Beckham. He's a legend

 

Which person gave you the greatest inspiration?

 

Marco Pierre White. I'm 100% serious when I say I wouldn't have gone down this career path if I hadn't picked up White Heat

 

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

 

Chefs are born to cook. I couldn't imagine doing anything else

 

Tell us a secret…

 

I'm wearing my wife's concealer

 

What irritates you most about the industry?

 

Online review sites. You know who you are

 

What is your favourite prepared product?

 

Ventreche Alsace. If you're a chef and you have to Google it, go back to culinary school

 

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