Bryan Webb, chef and co-owner, Tyddyn Llan, talks about Special K, Sancerre, Sonia Blech and DJ Johnnie Walker…
What was your best subject at school?
What was your first job?
A newspaper round
What was your first catering job?
Trainee chef at the Crown at Whitebrook back in the 1970s when it was the first Michelin-starred restaurant in Wales (although I had no idea then what Michelin was!)
What do you normally have for breakfast?
Special K, if I am being good
What is your favourite restaurant?
The Walnut Tree, Abergavenny
What is your favourite hotel?
Oriental in Bangkok or nearer to home the Grosvenor in Chester
What is your favourite drink?
A cold glass of Sancerre
What is your favourite food/cuisine?
Anything that's cooked well
Which ingredient do you hate the most?
Are there any foods/ingredients that you refuse to cook with?
Anything that is not up to scratch; ask any of my suppliers
Which person gave you the greatest inspiration?
Sonia Blech, who taught me the basics and gave me a love of food and the industry
If not yourself, who would you rather have been?
Any radio DJ but someone rebellious like Johnnie Walker
What flavour combinations do you detest?
Surf and turf
Which person in catering have you most admired?
Cast away on a desert island, what luxury would you take?
iPod, my wife Susan and Champagne
If you had more time, what would you do?
What daily newspaper/website do you read?
The Daily Mail
When and where was your last holiday?
The Maldives last January
Tell us a secret…
I really love my wife no matter what we say to each other during service
What irritates you most about the industry?
No one wants to work front of house as a career