No you can’t – that’s for other people.
What’s your favourite part of running a business?
I don’t think I could stand to do any more than I do.
What’s the best part of being a chef?
A lot of people have asked me that. But the best part of being a chef is to do your job so good it makes your customers, the rest of the staff, who don’t have the same job, want to give you what you do, so thank you for that.
What are your five favourite foods?
Chef’s rolls, which are probably my least favourite one. I know those people who ask me that thing – oh it’s so good! But I don’t like it at all – it’s just the same thing all the time.
Do you have special fond memories of family gatherings?
It’s hard to say. But I think the fact that you’re cooking for people, which I love, it’s the kind of thing that gets people talking, that sort of thing.
What’s your favourite restaurant?
Not that one – that one has become so expensive it doesn’t take a chef like that to stay open.
What’s the best dish you’ve ever made at home?
I think the dish I did first was the chocolate-caramelised pineapple at a wedding. But it’s hard not to think at the moment of that chicken in mushroom sauce.
And finally, what’s been your biggest culinary triumph and disappointment?
That chicken in mushroom sauce – because I really liked eating that chicken, but it was the most perfect chicken I ever made. The dish that turned my stomach the most was when we moved to a new place. The chef’s wife came in with a chicken bone, a leg from a rabbit – all she’d wanted was the meat, but that’s not what your home is for and there was no meat to be found anywhere. So the butcher went and got a rabbit leg. That was my biggest disappointment.
You’ve got to give a huge shout out to these chefs that go out of their way to support you.
My great-grandmother was a very small-time butcher at Walthamstow [in east London] and they had a woman come in to take a cut or two and she made a real meal.
The next thing I did was a few years ago – I found out
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