Adam Reid, head chef, the French by Simon Rogan, the Midland hotel, Manchester
What was your best subject at school? My favourite was PE, but I got my only A in food technology
What was your first job? Working in Donut Magic
What do you normally have for breakfast?
Pancakes with butter and honey
What's your favourite restaurant? I rarely eat somewhere repeatedly, but La Degustation in Prague was my favourite experience
What's your favourite hotel? Claridge's, London
What's your favourite drink? Gin and tonic with cucumber
What flavour combinations do you detest? Carrot and orange as a soup
What's your favourite food? Barbecue
Which person in catering have you most admired? Probably Simon Radley, executive chef at the Chester Grosvenor hotel, for his work ethic
Who would play you in a film about your life?
Which person gave you the greatest inspiration? I've always tried to emulate the person I work for, so the three Simons equally: Simon Radley, Simon Haigh, F&B director of the Eden Hotels Collection, and Simon Rogan.
If not yourself, who would you rather have been? Batman
Tell us a secret… I love Nando's
Which ingredient do you hate the most? Baby corn
What irritates you most about the industry? People who don't want to put 110% in, but then make your life hard because you do
What would be your last supper? Roast lamb
What's your favourite book? The Hobbit
Who would be in your fantasy brigade? Simon Rogan in development, Simon Radley as sous chef, Dan Cox and Grant Achatz on starters and snacks, Thomas Keller on sauce, Jordi Roca on pastry, and Michel Bras on garnish. I'd also have Andrew Scott and Richard Edwards as commis chefs!