Revelations: Tom Scade, executive chef of the Vineyard, Stockcross, Berkshire
What was your best subject at school?
Geography
What was your first job?
A Saturday boy at Townrows department store in Braintree, Essex (my hometown)
What was your first job in catering?
I washed dishes at Baumann's Brasserie in Coggeshall, Essex, before going on to start my apprenticeship at Langan's Coq d'Or in London
What do you normally have for breakfast?
Double espresso and a banana
What do you do to relax?
Spending time with my wife Sarah and son Harry
Which is your favourite restaurant?
St John, London
What's your favourite hotel?
The Idle Rocks in St Mawes, Cornwall
What is your favourite drink?
Gin and tonic
What is your favourite food/cuisine?
Japanese
Which ingredient do you hate the most?
Cheap truffle oil
What flavour combinations do you detest?
I've never been a fan of savoury ice-creams and sorbets
What do you always carry with you?
A Sharpie
How would you describe your desk?
I know where everything is...
Which person in catering have you most admired?
John Williams – he has been a huge influence and I wouldn't be in this job today if it wasn't for his drive and mentoring
Which person gave you the greatest inspiration?
During my last stint at the Ritz, working with Spencer Metzger and Deepak Mallya really pushed and inspired me
Cast away on a desert island, what luxury would you take?
My iPod as I couldn't be without music!
What daily newspaper/website do you read?
BBC News
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