Revelations: David Lagonell, chef director, Temper, Shoreditch, London

Kitchen porter as a 19 year old. I absolutely hated it, but I used to do extra shifts for free just so I could learn whatever it took to move up the ranks

What do you do to relax?

I leave London, works every single time

Which is your favourite restaurant?

Ah! That's an easy one, I love Casse Croûte and Pique-Nique, both in Bermondsey, both unassuming restaurants with great service and even better food. They run a small 3/3/3 menu that changes every day of the week

What's your favourite hotel?

Castle of Trematon by House of Hackney in Cornwall and the Pig Hotels, especially the one in Bridge, Canterbury, as it's the perfect escape from the city

What is your favourite food/cuisine?

I like simple food done well. I'd lie if I said I had a favourite one – that wouldn't be fair to all the other cuisines

Are there any foods/ingredients that you refuse to cook with? If so, why?

Fenugreek because it's too bitter, and okra because I can't stand the texture

What flavour combinations do you detest?

Anything that's over-complicated to the point of imbalance

Which person gave you the greatest inspiration?

If by inspiration you mean motivation then it has got to be Stuart Gillies, my head chef at Boxwood back in 2003. Tough love that was. Oh yes, I was very inspired

If not yourself, who would you rather have been?

Nigel, the house dog. What a life

When and where was your last holiday?

My honeymoon in Scotland, shooting and off-roading, fun times

If you had more time, what would you do?

Sleep