What was your first job?
Pot wash at the local pub
What do you normally have for breakfast?
I don't normally have breakfast, but when I do, I'll have Marmite on toast
What do you do to relax?
I play Fifa on PS4
Which is your favourite restaurant?
The Palomar in Soho
What's your favourite hotel?
Lime Wood in the New Forest
Which ingredient do you hate the most?
Cucumber, but I like tzatziki and I like using it in dishes
Are there any foods/ingredients that you refuse to cook with? If so, why?
Tofu – I don't get it!
What flavour combinations do you detest?
Pineapple on pizza, and most things with sweet potato
Which person in catering have you most admired?
Angela Hartnett (obvs)
Which person gave you the greatest inspiration?
My wife, Gemma
If not yourself, who would you rather have been?
A member of Oasis
Describe your ultimate nightmare
Hicce not making it through this coronavirus period
Tell us a secret...
I love KFC hot wings – but who doesn't?
When and where was your last holiday?
Majorca, last year
What irritates you most about the industry?
Service charge and its effects. I wish it didn't exist and the value was part of the menu cost, and that wages didn't depend on it
When did you last eat a hamburger?
I made one the other day when we had a barbecue
What is your favourite prepared product?
Good charcuterie or snails with garlic butter – the frozen ones. I love them!
What's your favourite book?
High Fidelity by Nick Hornby
Who would be in your "fantasy" brigade?
How many am I allowed?! Shannon Johnson, my head chef at Hicce; Angela Hartnett; Diego Cardoso of Rhubarb; Gary Usher, Elite Bistros; Colin Buchan, 1880; Selin Kiazim, Oklava; Adam Jay, Cafe Murano; Nieves Barragán Mohacho, Sabor; Matt Heeley, 28 Market Place; Trystan-Ross Williams, Akoko; and Colin McSherry
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