Revelations: Tom Payne, head chef, the Suffolk, Aldeburgh

We delve into the life and inner thoughts of a top chef. This week: Tom Payne, head chef at the Suffolk, Aldeburgh

What was your best subject at school?

Film studies

What was your first job?

Head salesman at my uncle’s bed factory in Ipswich

What was your first job in catering?

Food runner at the Unruly Pig in Suffolk

What do you normally have for breakfast?

Apricot jam on toast

Which is your favourite restaurant?

The Greyhound in Suffolk

What’s your favourite hotel?

The Hoxton in Shoreditch

What is your favourite drink?

Negroni Bianco

What is your favourite food/cuisine?

Pasta all day long

Which ingredient do you hate the most?

Nduja. I just find it overpowering and overused

What flavour combinations do you detest?

Chocolate and fruit – too sweet

What do you always carry with you?

My little tool kit with Allen keys, screwdrivers, measuring tape, pens and pencils – I can fix anything!

Which person in catering have you most admired?

George Pell, founder of the Suffolk. His commitment to offering exceptional hospitality to everyone is inspiring

Which person gave you the greatest inspiration?

Marco Pierre White – he’s such an enigma

If not yourself, who would you rather have been?

Matthew McConaughey, the actor, cos he’s a G!

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

Owning a mattress empire in Ipswich

Describe your ultimate nightmare?

Being eaten alive by lobsters

What irritates you most about the industry?

Making guests understand that the menu is ever-changing and we run out of certain things because we use what is available to us. If the day boat delivers five local bass, then that’s all we have

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

Marlon Brando as everyone says I sound like him in The Godfather

What is your favourite prepared product?

Torres extra virgin olive oil crisps