Adam Byatt, chef-patron at Trinity London, talks about okra, True Romance, brown shrimps and foraging…
What was your first job?
Milk round, aged 12, £11.50 per Saturday!
What was your first job in catering?
Apprentice chef at Claridge's
What is your favourite restaurant?
St John, although I had an incredible meal at Noma this year
Which ingredient do you hate the most? Okra
Are there any foods/ingredients that you refuse to cook with? If so, why?
Okra - it's just not nice!
If not yourself, who would you rather have been?
My dog; she has the best life I can imagine
Which person in catering have you most admired?
It's hard to pinpoint any one person; anyone who operates a successful restaurant, balances work, life and family and continues to achieve over long periods of time deserves recognition
Which person gave you the greatest inspiration?
John Williams and Philip Howard for different reasons, nurture and nature. Although now I find myself inspired by my team, my children and my business partner
What daily newspaper/website do you read?
Only The Sunday Times but I watch Sky News when I get home
If you had not gone into catering, where do you think you would be now?
Either cleaning windows or retired
When did you last eat a hamburger?
Staff food last Thursday - it was great
Where was your last holiday?
I worked on a luxury cruise liner during the summer on a consultancy basis; I took my wife and we had a fantastic time
What is your favourite cuisine? Probably Japanese or Malaysian as it's so opposed to what I taste all day long
What's your favourite film?
What's your favourite book?
Setting the Table by Danny Meyer
What is your favourite prepared product? Brown shrimps
If you had more time, what would you do?
Travel, read more, spend more time with my children, eat out more, see my family more often, finish my second book, go foraging, walk on the beach, and generally enjoy more of our fabulous city one day!