If your kitchen was on fire, what would you save and why?
The staff, of course. Who else is more important? If all the staff had left the building, so to speak, my knives.
If you weren’t a chef what would you be?
Either a Jump Jockey or I’d be in endurance sports of some kind
What’s your foodie guilty pleasure?
Vanilla ice cream
If you had to cook for your hero, who would you cook for and what would you cook?
Not sure about the hero bit, but it would be close chef friends. A simple good steak, great chips and a green salad and some bottles of red wine
Who would be your fantasy dinner guests?
That’d be my daughters and my partner Justine
What is your favourite food shop or market?
The food market in Barcelona
Where do you love to eat on a relaxed night out?
Soho House’s Electric
And for a blow-out dinner?
Any of Alain Ducasse’s. He is the master
What would your death row meal be?
Scallops cooked in the shell with garlic, butter, lemon zest and thyme, good dry-aged medium-rare cooked steak and my mother’s apple pie
What is your favourite cookbook?
I collect a lot of old cookbooks and one is a fish cooking book from the 18th century. Just the tone of writing and the ingredients are fascinating
What’s your top cooking tip?
Always keep perfecting
What is your favourite foodie destination in the UK?
Devon. There are so many great little fishing ports and food producers
It depends on what time of year it is, as during the year I have specific family holiday weeks. I always try and go to a great restaurant. Pretty much every summer I go to France and Ibiza. So last summer I went to Quique Dacosta’s, and then another time, when I was in Southern France, I went to El Celler de Can Roca. Or I may just decide to go for lunch on a whim to Paris or Italy – even to Modena for lunch at Massimo Bottura’s. I think, if you can grab the time out of a busy schedule, why not?
What ingredients are really worth forking out for?
I think the best pleasures in life as always the simplest: good olive oil, salt, balsamic vinegar. Then, of course, dry aged beef or a piece of great Mangalitza pork.
What is the weirdest thing you have ever eaten?
Pig’s testicles. Yes, they were creamy.
In your opinion, what is the most underrated ingredient/cut of meat/fish?
Only recently, in Hong Kong, I had chicken kneecaps and shoulder amongst other things. But I really think that we have pretty much tried everything now, and the only underrated fish are the ones that we should be using more of, like dab and flounder, megrim, sole, etc.
Which dish would you like to be remembered for?
Well, there are many dishes that I have loved making and we all have favourites, but the first was always the braised pig’s head dish that I had all the time at Pied à Terre. And also my seven-hour slow-braised shoulder of lamb in Tom’s Kitchen