Revelations: Steve Smith, head chef, Bohemia, Jersey

What was your best subject at school?

Maths, chemistry, and social and economic history

What was your first job?

A morning paper round

What was your first job in catering?

Peeling the spuds for the Sunday roast

What do you normally have for breakfast?

A double espresso, a glass of water and a ripe banana

What do you do to relax?

Play squash, go on long walks with my dogs and every so often I do absolutely nothing at all

Which is your favourite restaurant?

El Celler de Can Roca in Girona, and Café Spice in St Helier

What’s your favourite hotel?

Ellerman House, Cape Town. It’s a fabulous place to relax

What is your favourite drink?

Can’t go wrong with an Old Fashioned

What is your favourite food?

Simple Italian salads

Which ingredient do you hate the most?

Lichen or moss. It hates me, really – I’m totally allergic to it

Are there any ingredients that you refuse to cook with?

Lichen

What flavour combinations do you detest?

Anything with lichen

Which person in catering have you most admired?

Michel Roux, he’s an absolute gent and lovely man. He’s an icon for our industry

Which person gave you the greatest inspiration?

John Cleese’s lectures, videos and articles on creativity. They completely changed the way I developed ideas

If not yourself, who would you rather have been?

Neil Armstrong

Describe your ultimate nightmare?

Being reincarnated in a dystopian future with nothing but lichen to eat

What irritates you most about the industry?

Customers who have non-genuine dietary requirements that change throughout a meal

What’s your favourite film?

Blade Runner 2049

What’s your favourite book?

To Kill a Mockingbird by Harper Lee

What is your favourite prepared product?

Bovril