Revelations: Tony Parkin, chef-patron of Tony Parkin at the Tudor Room, Surrey

What was your first job?

A morning paper round

What was your first job in catering?

Washing dishes in a local restaurant

What do you normally have for breakfast?

I never have breakfast, just a cup of tea or an espresso

Which is your favourite restaurant?

Moor Hall in Aughton, Lancashire, and the Greenhouse in Dublin

What’s your favourite hotel?

Coworth Park in Ascot, mainly because of the restaurant – I love Adam Smith’s cooking

What is your favourite drink?

Estrella beer

What is your favourite food/cuisine?

Northern Thai food – it’s become a massive passion of mine since eating John Chantarasak’s food

Which ingredient do you hate the most?

Nori seaweed. I know it’s cool and trendy but I hate it

Are there any foods/ingredients that you refuse to cook with?

I refuse to use table salt – Maldon brings a much more natural flavour and you don’t have to use as much

Which person in catering have you most admired?

Yannick Alléno and Andy Ricker – two chefs at complete opposite ends of the scale, however they’re both incredible

Which person gave you the greatest inspiration?

My wife-to-be Laura, as she lets me get on with what I need to do, and she pushes me to get rich so she can give up work!

If not yourself, who would you rather have been?

A great white shark

Describe your ultimate nightmare?

Being stuck on a desert island with only nori seaweed to eat

When and where was your last holiday?

Barcelona

What’s your favourite film?

Jaws

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

Denzel Washington

What irritates you most about the industry?

Hipster chefs

What is your favourite prepared product?

Waitrose picnic eggs

If you had more time, what would you do?

Buy a pub to live in