What are you working on right now?
Right now, I've got two chefs on holiday so I'm getting ready for the lunchtime service. The staff always moan at me for getting my whites on but it's something I enjoy, being on the front line making sure the food has that wow factor before it goes out. After all, you're only as good as your last quiche. Also, trying to find the best growers is an ongoing project. We look for people who love what they do and farmers who eat their own produce. We're just coming in to the apple season so we're looking for some of the older varieties, like worcester and beauty of bath, instead of golden delicious and granny smiths.
Where would you rather be?
Ibiza town.
What's so special about it?
There are better places in terms of architecture and culture but I just love the way of life, especially in relation to food. It's all about produce that's in season and sharing, everything from tapas to big meals. In lots of ways we are ahead of them but in terms of attitude to food we're lagging behind. They're not bothered if they haven't got asparagus 12 months of the year.
What would you do there?
Depends. If I had the kids we'd do the beachy holiday. If we were on our own, the day would be very relaxed, a cappuccino for breakfast, bottle of rioja at lunch, then while away the afternoon until the next bottle.
Where would you stay?
I always stay in a villa.
Who would you take with you?
My wife, Rebecca.
What's the one place you'd like to see before you die?
I want to travel to Australia with my children. I like the idea of the vastness of it all - there aren't many places in the world where you can feel that.
