So what's for dinner?
Scallop with Indian spices, pea purée (Clive Dixon of the Pheasant Inn in Keyston); snail porridge (Heston Blumenthal, the Fat Duck); foie gras with banana toast (the boys at Simpson's, Kenilworth); lamb with salad dressed in the lamb's fat and blood (Mick "Murphy" Walters from Bees Make Honey in Nottingham); rice pudding, curry ice-cream (Simpson's); cheese from the 40-strong selection at Montpellier's Le Jardin des Sens; hot chocolate mousse with banana and avocado purée and banana sorbet - the best chocolate dessert I've ever tasted (John Freeman, Restaurant Sat Bains pastry chef).
Oh, and as an amuse-bouche I'd have butternut squash with Parmesan and white truffle velouté (some guy who does MFI adverts).
What about a pre-dinner drink?
White rum, fresh coconut juice, wild limes and mint. It reminds me of a drink I had with Michel Roux in the Caribbean after winning the Roux Scholarship in 1999. I was there as part of my prize with my wife, Amanda.
Which chef would you want in the kitchen?
As above - they can all work, the bastards.
Which 12 people would you invite?
Me, my wife, chefs Peter Mills and Mick Murphy, Charles Benjamin (see below) - these are people that I've had legendary food discussions with - and obviously we'd need a few Wombles to clear up after us.
What bread would you serve?
A French stick from Sainsbury's - warmed on the beach.
How about the wine?
I'd ask Emmanuel Defevre, the sommelier at the Fat Duck in Bray, for his recommendations.
Where would you want to be?
Magens Bay Beach in the Caribbean.
What music would play?
Purple Rain by Prince and F*** the Police by NWA, performed by the remaining members of NWA.
What would you wear?
Swimming trunks. Then, as the night moves in, I'd slip on my Gap Tony Soprano dressing gown.
After-dinner speaker?
Charles Benjamin - a former waiter at Hotel des Clos- the most knowledgeable guy I've ever met in my life.
Which of your dishes would you leave to posterity?
My Wedgwood bowl. Failing that, my roast scallop with textures of cauliflower, lime jelly and coriander salt.