Chef revelations: Tom Clarke, head chef, L'Ortolan, Reading
What was your best subject at school?
PE – I was very much into sport when at school
What was your first job in catering?
Kitchen porter at a local restaurant in Colchester
What do you do to relax?
Exercise or take my dog for a long walk
Which is your favourite restaurant?
There's so many, but Midsummer House was an amazing experience
What's your favourite hotel?
Claridge's – an amazing place with a lot of history
What is your favourite drink?
Chilled lager or a gin and tonic
What is your favourite food/cuisine?
I enjoy so many, but at the moment I really like Japanese cuisine
Which ingredient do you hate the most?
Liquorice just doesn't do it for me
Are there any foods/ingredients that you refuse to cook with?
Lobsters or langoustines with their eggs – very frustrating
What flavour combinations do you detest?
Pineapple on a pizza
Which person in catering have you most admired?
Alan Murchison, Raymond Blanc and Gary Jones
Cast away on a desert island, what luxury would you take?
Missus and the kids, a barbecue and some cold ones
What daily newspaper/website do you read?
The Telegraph
If you had not gone into catering, where do you think you would be now?
Possibly a builder like my old man
Describe your ultimate nightmare?
Running out of something mid-service or the electric going down
When and where was your last holiday?
Summer – I went to Berlin to see my other half's family and friends
What irritates you most about the industry?
The mistreatment of staff – we can be strict, but can do without all the shouting
When did you last eat a hamburger?
Last week for staff food – James, my sous chef, makes a cracking burger
What is your favourite prepared product?
Bought-in puff pastry – perfect for making a tarte tatin at the weekend for the kids
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