Revelations: Tony Parkin, chef-patron of Tony Parkin at the Tudor Room, Surrey
What was your first job?
A morning paper round
What was your first job in catering?
Washing dishes in a local restaurant
What do you normally have for breakfast?
I never have breakfast, just a cup of tea or an espresso
Which is your favourite restaurant?
Moor Hall in Aughton, Lancashire, and the Greenhouse in Dublin
What's your favourite hotel?
Coworth Park in Ascot, mainly because of the restaurant – I love Adam Smith's cooking
What is your favourite drink?
Estrella beer
What is your favourite food/cuisine?
Northern Thai food – it's become a massive passion of mine since eating John Chantarasak's food
Which ingredient do you hate the most?
Nori seaweed. I know it's cool and trendy but I hate it
Are there any foods/ingredients that you refuse to cook with?
I refuse to use table salt – Maldon brings a much more natural flavour and you don't have to use as much
Which person in catering have you most admired?
Yannick Alléno and Andy Ricker – two chefs at complete opposite ends of the scale, however they're both incredible
Which person gave you the greatest inspiration?
My wife-to-be Laura, as she lets me get on with what I need to do, and she pushes me to get rich so she can give up work!
If not yourself, who would you rather have been?
A great white shark
Describe your ultimate nightmare?
Being stuck on a desert island with only nori seaweed to eat
When and where was your last holiday?
Barcelona
What's your favourite film?
Jaws
Who would play "you" in a film about your life?
Denzel Washington
What irritates you most about the industry?
Hipster chefs
What is your favourite prepared product?
Waitrose picnic eggs
If you had more time, what would you do?
Buy a pub to live in
Continue reading
You need to create an account to read this article. It's free and only requires a few basic details.
Already subscribed? Log In
