Revelations: James Jay, head chef, Sur-Mer at the Suffolk, Aldeburgh, Suffolk
We delve into the life and inner thoughts of a top chef. This week: James Jay, head chef, Sur-Mer at the Suffolk, Aldeburgh, Suffolk
What was your best subject at school?
PE
What was your first job?
Paperboy
What was your first job in catering?
Kitchen porter, specifically de-bearding 50kg of mussels
What do you normally have for breakfast?
Coffee and Marmite on toast
Which is your favourite restaurant?
Kiln in Soho, London
What is your favourite drink?
Coffee or red wine
What is your favourite cuisine?
Thai food. I love the use of fish sauce as seasoning
Are there any foods you refuse to cook with?
Farmed seafood. We need to respect our rivers and oceans
Which person in catering have you most admired?
Anthony Bourdain for his travelling and Thomas Keller for his longevity and constant innovation. His alumni are incredible
Which person gave you the greatest inspiration?
My grandfather. He was a paratrooper in the D-Day landings. A true gentleman
If not yourself, who would you rather have been?
Alexander Von Humboldt, the German geographer and explorer
If you had not gone into catering, where do you think you would be now?
Living somewhere sunny being a full-time diving instructor
Describe your ultimate nightmare?
Being covered in sand and never being able to get it off
Tell us a secret...
I collect spoons
What irritates you most about the industry?
Disrespectful customers – be nice!
When did you last eat a hamburger?
Patty & Bun about a month ago and it was glorious
What's your favourite film?
Toss-up between Se7en and Léon: The Professional
