Chef revelations: Nathan Cornwell, head chef, the Barn at Moor Hall, Aughton, Lancashire

What was your best subject at school?

 

Cookery by some margin!

 

What was your first job?

 

A paper round in my village in Cambridgeshire

 

What was your first job in catering?

 

At a local restaurant aged 15

 

What do you normally have for breakfast?

 

Yogurt and granola

 

Which is your favourite restaurant?

 

Frantzén in Stockholm. The whole experience is just perfect

 

What’s your favourite hotel?

 

Aside from Moor Hall, I’ve always loved Lucknam Park. The scenery is great and the team always make you feel at home

 

What is your favourite drink?

 

I do love French wines and a good IPA

 

What is your favourite cuisine?

 

I’m a fan of traditional, classical French food, like a cassoulet, and I also love Japanese food

 

Which ingredient do you hate the most?

 

Natto. I just can’t get over the texture

 

What flavour combinations do you detest?

 

The ever-controversial pineapple on pizza!

 

Which person in catering have you most admired?

 

Hywel Jones. He’s been an amazing mentor and he’s a truly exceptional chef. Mark Birchall at Moor Hall has been irreplaceable too

 

Which person gave you the greatest inspiration?

 

David Everitt-Matthias at Le Champignon Sauvage

 

What’s your favourite film?

 

Layer Cake

 

Tell us a secret...

 

I absolutely love fish and chips – not so much of a secret if you know me though!

 

What irritates you most about the industry?

 

Food that is really overworked

 

What’s your favourite book?

 

The Whole Fish Cookbook by Josh Niland is an absolute game-changer for most chefs

 

What is your favourite prepared product?

 

A great pork pie

 

Who would be in your “fantasy” brigade?

 

Phil Howard on the larder, Alain Passard on garnish, Hywel Jones on fish, Brett Graham on sauce, David Everitt-Matthias on pastry and Mark Birchall on the pass. I’d just watch in awe from the pot wash