Revelations: Tom Scade, executive chef of the Vineyard, Stockcross, Berkshire

What was your best subject at school?

 

Geography

 

What was your first job?

 

A Saturday boy at Townrows department store in Braintree, Essex (my hometown)

 

What was your first job in catering?

 

I washed dishes at Baumann’s Brasserie in Coggeshall, Essex, before going on to start my apprenticeship at Langan’s Coq d’Or in London

 

What do you normally have for breakfast?

 

Double espresso and a banana

 

What do you do to relax?

 

Spending time with my wife Sarah and son Harry

 

Which is your favourite restaurant?

 

St John, London

 

What’s your favourite hotel?

 

The Idle Rocks in St Mawes, Cornwall

 

What is your favourite drink?

 

Gin and tonic

 

What is your favourite food/cuisine?

 

Japanese

 

Which ingredient do you hate the most?

 

Cheap truffle oil

 

What flavour combinations do you detest?

 

I’ve never been a fan of savoury ice-creams and sorbets

 

What do you always carry with you?

 

A Sharpie

 

How would you describe your desk?

 

I know where everything is...

 

Which person in catering have you most admired?

 

John Williams – he has been a huge influence and I wouldn’t be in this job today if it wasn’t for his drive and mentoring

 

Which person gave you the greatest inspiration?

 

During my last stint at the Ritz, working with Spencer Metzger and Deepak Mallya really pushed and inspired me

 

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

 

My iPod as I couldn’t be without music!

 

What daily newspaper/website do you read?

 

BBC News