Revelations: Sabrina Gidda, executive chef, AllBright

What was your best subject at school?

 

Fine art and English literature

 

What was your first job?

 

Waitress in a Beatties department store in Wolverhampton. I was paid £3.50 an hour and my dad would always come in on a Saturday and leave a £10 tip because he respected the graft

 

What was your first job in catering?

 

A café called Brew in Battersea, run by the amazing Mike Daniels. He was so encouraging, giving me a café kitchen to run at 21

 

What do you normally have for breakfast?

 

If it's a work day, a skinny flat white and a double macchiato. If I'm at home, shakshuka

 

What do you do to relax?

 

Play vinyl records. I inherited 60s and 70s vinyl from my they are my prized possessions

 

What’s your favourite hotel?

 

The Beaumont

 

Which is your favourite restaurant?

 

I have never eaten anything I didn’t adore at Hoppers

 

What is your favourite drink?

 

Champagne â€" always. Closely followed by a Negroni

 

What is your favourite food?

 

I’m obsessed with pasta and dim sum

 

Are there any foods that you refuse to cook with?

 

Dredged scallops

 

What flavour combinations do you detest?

 

Vanilla and fish

 

Who would play “you” in a film about your life?

 

Wonder Woman â€" because you have to be a bit of a superhero when you’re opening restaurants!

 

What do you always carry with you?

 

Maldon salt and a notebook

 

Which person gave you the greatest inspiration?

 

I’m self taught, meaning I’ve had inspiration from lots of influences

 

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

 

Champagne, because it makes everything better

 

What’s your favourite book?

 

Marco Pierre White’s Wild Food From Land and Sea

 

What’s your favourite film?

 

I love Mafia films â€" I’ve watched The Godfather maybe 12 times

 

What is your favourite prepared product?

 

Fish fingers â€" in a sandwich, you can’t go wrong

 

Revelations: Val McArthur, recipe chef, Riverford Organics, Devon >>

 

Revelations: Bryn Williams, chef-patron, Odette’s and Bryn Williams at Somerset House, London >>

 

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