Revelations: Rishim Sachdeva, founder and head chef, Tendril, London

We delve into the life and inner thoughts of a top chef. This week, Rishim Sachdeva, founder and head chef, Tendril, Mayfair, London

What was your best subject at school?

Mathematics. I really enjoyed working with numbers

What was your first job?

I started as a kitchen porter in a pub near Oxford, when I moved to the UK

What do you normally have for breakfast?

Copious amounts of coffee. I never got into the habit of sitting down for breakfast

Which is your favourite restaurant?

In London, I love the vibe at Kiln, I’ve never had a bad meal there. And the food at Lisboeta is exceptional

*What’s your favourite hotel?

Coombeshead Farm is my favourite for a relaxing stay and amazing food

What is your favourite drink?

I’m an Old Fashioned kind of person. It has to be made properly, though!

What is your favourite food/cuisine?

I go through phases, but these days, it’s mostly French cuisine. There are some surprisingly good French vegan options out there

Describe your ultimate nightmare?

Not being able to taste

Which ingredient do you dislike the most?

Turnips would probably be the last ingredient I’d pick from the basket

What flavour combinations do you detest?

I might start a war by mentioning chocolate and mint. Not for me

How would you describe your desk?

Minimal and available for the rest of the team to use

Which person in catering have you most admired?

For challenging norms and pushing boundaries, Grant Achatz

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

I’d bring some mode of communication to check on my family. Not being able to reach them stresses me out

If not yourself, who would you rather have been?

Probably my four-year-old son. He’s a real charmer

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

Most likely, I’d be in something to do with numbers, perhaps banking. But cooking is way more fun!