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Revelations: Toby Cartwright

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Written by:
Revelations: Toby Cartwright

Toby Cartwright, co-owner, head chef, Black Radish, Wimbledon

What was your best subject at school?
I was an expert at messing around, but I was OK at food tech and PE

What was your first job?
I was lucky enough to get work experience with John Campbell at the Vineyard when I was 15. I begged him for a job and ended up at his restaurant at Coworth Park

What do you normally have for breakfast?
Nothing – my grandma will be furious!

What do you do to relax?
Eat out as much as my bank balance lets me

Which is your favourite restaurant?
That’s easy: Elystan Street in London’s Chelsea. The Dairy in Clapham is a close second

What’s your favourite hotel?
The Oitavos in Cascais, Portugal

What flavour combinations do you detest?
Chocolate and chilli

Which ingredient do you hate the most?
Tomato ketchup

Which person in catering have you most admired?
Keith Floyd

Which person gave you the greatest inspiration?
John Campbell

If not yourself, who would you rather have been?
Action Bronson

If you had not gone into catering, where do you think you would be now?
I’d have loved to have been a furniture designer or something creative like that

Describe your ultimate nightmare?
A surprise gluten-free vegan at 8.30pm on a Saturday night

What irritates you most about the industry?
Bullies at the top of the industry blaming others for the chef shortage

What’s your favourite film?

Who would play “you” in a film about your life?
What a terrible film that’d be!

What is your favourite prepared product?

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