1. What made you decide to be a chef?
A love of food - and a love of money
2. What is your favourite restaurant?
Riva in Barnes, south-west London
3. What is your favourite wine and what would you serve it with for that perfect meal?
Any of the Antinori Supertuscan range, with roast British beef and all the trimmings
4. Do you experiment on your family/friends?
Home is my experimental kitchen. It's amazing what you can do with a can of Heinz baked beans
5. Are there any foods/ingredients you refuse to eat or cook with? If so, why?
Wasn't it Nico who said: "I've never cooked with a sun-dried tomato in my life"? Shame - if it's had a life or has grown, I'll eat it
6. What flavour combinations do you detest?
Michael Winner marinated with Emily Green would be distinctly unpalatable
7. Have you ever had a disaster in the kitchen? If so, what?
Lots, mainly on Ready, Steady, Cook. They have recently installed personalised fire extinguishers
8. What is the best film you have seen?
Jean de Florette
9. What did your school report say?
None of it was very flattering
10. Where do you see yourself in 10 years?
In prison serving life for humanely putting Michael Winner out of his misery
11. Who is your favourite supplier of the moment, and why?
I might upset the rest, but here goes: Jelfish, 01273 203906. Perfect fish at perfect prices
12. Who would be in your "fantasy brigade"?
Fay Maschler, Jonathan Meades, AA Gill, Craig Brown. They're all good but with a little help they'd be great
13. What cheers you up on a rainy day?
Sitting in an open-air Jacuzzi eating crumpets with a hot mug of tea
14. Describe yourself in five words?
A very, very nice man
15. What are you afraid of and why?
Discovering lettuce leaves are fattening. The reasons? Obvious