Revelations: David Coutts, executive chef, the Runnymede on Thames, Egham, Surrey

What was your first job in catering?
A trainee chef in the air force, mainly on the veg section

What was your first job?

What do you normally have for breakfast?
Coffee with tomato on toast and on Sunday my wife usually cooks a fry-up - the full works

When did you last eat a hamburger?
The other day. I normally swipe one off the pass when we do mini-burgers as canapés

What do you do to relax?
Walk our dogs, meet friends in the pub, and watch the rugby and football. I am a passionate supporter of the All Blacks

What is your favourite drink?
At the moment I'm into pale ales

Tell us a secret…
Once, when I first started out, I mistakenly seasoned chips with sugar instead of salt for at least half a service before I realised - no one noticed!

What irritates you most about the industry?
It doesn't seem to be an attractive proposition for most young people as a long-term career, which is a great pity. You can learn and experience so many different things and meet lots of people along the way

What's your favourite film?
There are so many great films I like. Shawshank Redemption has to be up there

If you had more time, what would you do?
Play golf, go sea fishing, eat out, travel and cook more at home

Are there any foods/ingredients that you refuse to cook with? If so, why?
The idea of cooking tripe is not great; memories of my dad cooking it and stinking the house out when I was a kid are difficult to forget!

What flavour combinations do you detest?
Not so much detest, but I get irritated by chocolate and chilli; I find the chilli annoying when I really want to taste the chocolate, although I do like both individually

Which person in catering have you most admired?
Any chef that has their own successful restaurant. I admire their bravery, tenacity and skill to succeed in such a competitive and difficult environment