What image do you currently have on your phone’s wallpaper?
A picture of Bordeaux from when Wales were in the Euros two years ago
What was your first job?
What’s the best restaurant meal you’ve ever had?
Restaurant Guy Savoy, Paris.
What’s the restaurant concept you wish you’d thought of?
It would have to be McDonald’s.
What is your guiltiest food pleasure?
I’m partial to a bag of crisps – especially Monster Munch. I don’t feel guilty about eating anything though.
Where are you going on your next holiday?
France – a road trip from Champagne down to Nice.
What industry figure do you most admire (and why)?
Michel Roux Junior, and the Roux brothers – they’re at the top of the tree and their longevity is an inspiration, especially for me having had Odette’s for nearly 10 years now. They’re never standing still and have evolved from The Wigmore to Le Gavroche.
If you weren’t in restaurants, what would you do?
I’d be in the pub! Otherwise, something outdoors – probably a farmer.
What’s the closest you’ve ever come to death?
I crashed a car into roundabout when I was 17 and being a silly boy racer!
I don’t have any regrets!
What’s the oddest thing a customer has said to you?
“Food was delicious but I don’t like the art work on the walls.” – Odette’s
Marmite: love it or hate it?
Describe your cooking style in three words
Classic, British, modern
What country do you next want to visit?
Australia – I’ve never been and had lots of Australian customers recently who’ve really sold the cuisine to me.
Most overrated food?
Restaurant czar for a day – what would you implement?
I’d reduce VAT and make sure all kitchens have space for bigger fridges.
What’s the worst review you’ve ever had?
At Porth Eirias, my restaurant in North Wales, someone’s review was “this is not Odette’s food”.
What made you want to become a chef?
I worked in a bakery from the age of 12, where the head chef encouraged me to continue in the industry. Also reading White Heat by Marco Pierre White.
What do you cook at home on your days off?
Quick, simple and light pasta dishes – glug of olive oil, lots of parmesan.
What advice would you give someone starting out in the industry?
Find what you want to do and stick to it – whether it’s in hotels, restaurants, catering. The first 5 years
Which single item of kitchen equipment could you not live without?
What’s the best piece of advice you’ve ever been given?
As a chef, put your head down and work hard. As a businessman, the faster you change the longer you stay in business.
What’s your earliest memory?
Fighting with my brothers.
Where do you go when you want to let your hair down?
Ibiza – I’ve been going for the past 8 years.
Tipple of choice?
What would you choose to eat for your last meal?
A bacon sandwich.