Chef revelations: Ed Wilson, co-owner of Terroirs, Brawn, Soif and The Green Man & French Horn

What was your best subject at school? Design

What do you normally have for breakfast? Coffee

What was your first job in catering? Potwasher, aged 15

Which is your favourite restaurant? La Tupina, Bordeaux

What's your favourite hotel? The rooms at the Hand & Flowers

Which ingredient do you hate the most? Cheap bacon

Are there any foods you refuse to cook with? Anything that is not in season and has to be flown in from the southern hemisphere and/or Tesco's

What is your favourite drink? Wine

What do you always carry with you? Lots of keys

Which person in catering have you most admired? Chris Galvin

Which person gave you the greatest inspiration? My father

Describe your ultimate nightmare?

Who would you invite to your dream dinner party? Everyone who works in my restaurants

What would be your last supper? Whole turbot cooked over charcoal, bottles of Txakoli wine, some sort of beach, sunset…

Cast away on a desert island, what luxury would you take? A record player

If you had not gone into catering, where do you think you would be now? Trying to get into catering

If not yourself, who would you rather have been? Gilles Peterson

Tell us a secret… I'm learning to make wine

What irritates 
you most about the industry? People who don't like hospitality

Who would play you in a film about your life? Benedict Cumberbatch

What's your favourite book? Zen and the Art of Motorcycle Maintenance by Robert Pirsig

What is your favourite prepared food product? Cantabrian anchovies

Who would be in your fantasy brigade? Every chef from Anthony Blake's Great Chefs of France, and Jiro Ono, sushi master