What would be on your menu?
Warm potato terrine with plenty of beluga caviar and sour cream, braised shank of lamb with nice soft mashed potatoes and some roasted root vegetables, and my chocolate tart recipe with a mandarin jaffa cake ice-cream for dessert.
What would you drink before supper?
Dom Pérignon 1973. I tasted this for the first time at a Dom Pérignon dinner we held a few months back and I find myself thinking about it quite often - always a good sign of a great moment.
Where would you want to be?
Looking out over Hong Kong from the Peak. When I lived in Hong Kong it was one of my favourite places to go.
Which chef would you want in the kitchen?
Raymond Blanc - he's a technical genius.
How about the wine?
For the caviar starter, Krug Clos du Mesnil 1988 (or chilled vodka); for the braised lamb, a 1982 Pétrus or Penfolds Grange; and for the chocolate tart, Taylor's 40-year-old Tawny or Banyuls.
What bread would you want on the table?
I have an addiction to bread. I would give up a lot of things before I would give up bread. I would get my executive chef, Felix Schmid, to bake three breads - cŠpe, roasted fennel and beetroot. They're awesome!
Which 12 people would you invite?
Sir Paul McCartney, Stella Rimington (ex-MI5), Madonna (to keep it lively), Helena Christensen (great eyes), Dame Judi Dench, Paul Weller (he's the man), Sir Richard Branson, Sir Terence Conran, Sheik Mohammed (to see what his plans are), Nelson Mandela, Ben Elton, and last, but definitely not least, my wife Lynne (my rock).
What music would you want playing?
Classical for the reception (the London Philharmonic Orchestra) and first course; acoustic guitar during the main (Eric Clapton) and dessert; and the Jam (reunited) after dinner.
Which flowers would adorn the table?
Arum lilies.
What would you wear?
Casual dress, definitely - I already spend 100 hours a week in my whites!
Which critic would you ban at the door?
None really. The great thing about the catering and hospitality industry is that everyone gets what they deserve - eventually.
After-dinner speaker?
Billy Connolly - undoubtedly the funniest man in the world. I love to laugh.
And after you've eaten?
Anything my guests want - as long as it's not Turkish coffee - yuk! I love chocolates, and some hand-made, slightly chilled truffles would be great.