If your kitchen was on fire, what would you save and why?
My favourite chocolate AlungaTM 41% milk – it’s a slightly sweet milk chocolate that has been through the Q fermentation process. It goes really well with mango, passion fruit, honey, caramel and fleur de sel.
What is your favourite ingredient?
Fresh fruits when they are bang in season. If you asked me which season, I would choose summer and if you asked me which fruit, I would choose peaches. You can’t beat a ripe peach cooked perfectly.
What is your guilty food secret?
If you could only eat at one more restaurant in the world, which restaurant would it be?
My favourite restaurant, DBGB in New York for beer and sausages. But if I had to choose somewhere I hadn’t been before I would say The French Laundry for its setting and culinary history.
What would you be if you weren’t chef?
A Graphic Designer
Who is your culinary hero? And what would you cook them if they were coming round for dinner?
Marco Pierre White for his influence and his legacy – so many of his chefs have given so much to so many. I would probably just give him our tarte tatin and vanilla ice cream to see if it passed the test!
Who would be your fantasy dinner guests?
My two brothers who are sadly not with us any more and some of my old teams, just to catch up
What is your favourite food shop or market?
Brockley Market and Borough Market in London for the energy but I also love little town markets so would have to include St Albans market which I used to work on with my best mate Toby, even though it was on the china stall!
What would your death row meal be?
Homemade Thai beef salad
What is your favourite cookbook?
Patisserie by Pierre Hermé and Dessert Cuisine by Oriol Balaguer – it inspired a generation
What’s your top cooking tip?
Read the recipe through first and get ready
What is your favourite foodie destination in the UK?
Anywhere in London
What ingredients are really worth forking out for?
Good quality meat and fish
What is the weirdest thing you have ever eaten?
In your opinion, what is the most underrated ingredient/cut of meat/fish?
Milk fed veal is lovely but you never see it
Which dish would you like to be remembered for?
The Yauatcha window! Or the improvements in pastry across Hakkasan group and the chefs we have created. For me, it’s about making pastry chefs so that when I am old and grey and hang up my boots, there are more of these guys who are still producing and creating and teaching in the same way.