What’s your favourite ingredient?
Hovis bread, used to make a bacon sandwich.
Do you have a guilty food pleasure?
I am not a big fan of cooking late at night, so a snack consisting of cheese, grapes and a Pepperami always works for me.
Tell us about your first food memory?
My first real food memory is having tinned corned beef with English mustard smothered all over it in a hot crispy roll. That was on a Saturday night while I was watching the Pink Panther on telly.
What’s your favourite Scottish restaurant, deli or cafe?
It’d have to be Restaurant Andrew Fairlie at The Gleneagles Hotel in Auchterarder. It’s a wonderful and stunning restaurant in a beautiful five-star hotel. Although a visit to this restaurant would definitely be one to save for a special occasion, I think it’s worth every single penny.
What would be your last supper?
It’d be fish and chips along with a can of Lilt.
Starter or pudding?
I’d go with a starter.
Do you have any food hates?
I know I look like I should be a fan of it, but I don’t like offal.
What starters, main and dessert would be served at your dream dinner party and who would you invite?
To start, we’d have the late chef Paul Bocuse’s soupe aux truffes with truffles, veal and puff pastry. The main course would be roast beef and Yorkshire pudding cooked by Daniel Clifford, chef patron of the Michelin-starred Midsummer House, and pudding would be rum baba, a classic done by Alain Ducasse.
I’d invite Liam Gallagher, Sir Alex Ferguson, Marco Pierre White, Marcus Rashford, Amy Winehouse and Marilyn Monroe, because they’d provide a load of anecdotes and great stories.
What's your favourite geographical foodie destination?
It’d have to be Edinburgh, as there are so many brilliant restaurants. It’s also close to the Scottish countryside, which has arguably the best produce in the UK.
Hovis®, the 135-year-old bakery brand, has unveiled one of Britain’s most loved chefs, Tom Kerridge, as the star of its new advert launching its new Bakers Since 1886™ range, www.hovis.co.uk
