What's for dinner?
Chilled vine tomato consommé followed by scallop tartare, warm Ratte potatoes and beluga caviar, then roast foie gras and caramelised endive, a main of côte de veau, truffle pommes purée and Amedei chocolate fondant, with milk ice-cream for dessert. Cheese - Comté, with dried muscat grapes.
And before dinner?
Louis Roederer Cristal, any vintage.
Where would you be?
In Tuscany, on top of a hill watching the sunset over Chianti (where I went for my honeymoon).
How would you make your entrance?
In a TVR Tuscan.
Who'd be at the stove?
Guy Savoy, a great chef who produces great flavours.
And which wines to go with those flavours?
I'd serve a Chablis Grand Cru les Clos with the scallops, a Gewürztraminer with the foie gras, a 1982 Pétrus with the côte de veau, and Banyuls with the fondant.
Which lucky 12 people would you invite?
Roisin (my beautiful wife), SAS war veteran and Bravo Two Zero author Andy McNab (for good stories), footballers Tony Adams (for my wife) and Paulo Di Canio (for me), Elvis, my parents, Sean Connery, Chris (my best man), Winston Churchill (a great man), John Lennon and Kylie (fantastic, isn't she?).
Some sounds?
I'd get Paul Weller to play acoustic guitar throughout the meal and then reform The Jam to play at the end.
Flowers and dress code?
White lilies - simple and classic, and casual dress.
Who would be the after-dinner speaker?
Michel Roux, a good speaker - he can command a room very well and he has some brilliant stories. A great man.
Would you serve tea and coffee?
I'd serve whatever my guests wanted, but I'd have a double espresso, with lime marshmallows, chocolate truffles and freshly cooked madeleines.
What dish would you like to be remembered by?
Pot-roast foie gras, baby vegetables and mushroom jus.