Revelations: Marc Hardiman, head chef, Galvin at Windows, London

We delve into the life and inner thoughts of a top chef. This week: Marc Hardiman, head chef of Galvin at Windows, London

What was your first job?

It was at a go-karting centre, where I would work weekends while still at school, pulling the people that had crashed out of the tyre walls. It was great fun because we would get to race the karts at the end of the day

What was your first job in catering?

Working for Stuart Mcleod at Castle House hotel in Hereford. I was lucky, the restaurant had four rosettes, but I didn’t have a clue what that meant at the time

What do you normally have for breakfast?

Strong black coffee, sourdough toast (done under the grill, not the toaster, I’m not a fan of using the toaster… it either comes out not toasted enough or way too much) spread with plenty of salted butter

What do you do to relax?

Long walks with my dog, usually along the beach, away from the hustle and bustle of London

What’s your favourite hotel?

I’d have to say Bovey Castle; stunning scenery, peace and quiet… the perfect getaway

What is your favourite food?

My favourite thing to eat is Sunday roast beef. I think it’s more about sitting down with family and friends and relaxing, great roasties help too!

What flavour combinations do you detest?

Ones that just simply don’t work, ie chicken and strawberries. And yes, I have recently seen this on a menu

How would you describe your desk?

Busy! My to-do tray is always full, but everything is tidy. I’m lucky, I have a great kitchen manager who helps keep me organised

Cast away on a desert island, what luxury would you take?

Chocolate. I do have a bit of a sweet tooth when it comes to good chocolate

Describe your ultimate nightmare?

When guests think they can write their own menu I run a restaurant kitchen not a grocery store!

What is your favourite prepared product?

Pork floss. It’s like savoury candyfloss