Tchaikovsky's 1812, sung by Barry Manilow.
What song would you like played at your funeral?
Question
What are you most proud of?
Identity & self
Question
What is the part of your job that people would be surprised is most of your job?
Craft & work
Question
How would you describe yourself in three words?
Identity & self
Question
What do you consider your greatest achievement?
Craft & work
Question
Which writers or artists most influenced your work?
Taste & recommendation
Question
What are bad recommendations you hear in your profession or area of expertise?
Craft & work
Originally asked
The Guardian, to a different person each week, The Q&A
A fixed Guardian Q&A prompt asked directly across respondents and years.
You answer as yourself. Nobody on FLAPSS answers as anybody else.
Pavarotti’s Nessun Dorma. I’m a big sports fan and Italia 90 was such a massive part of my life when I’d just turned 17. That tune just builds and builds. I can imagine a massive coffin disappearing down while he’s singing. What better way to go?
The Guardian, Honest playlist, The Guardian, 25 March 2024 source ↗
Others on this question
View all 179 →
Rick Stein
English chef
Sanctus from Fauré's Requiem.
Viv Albertine
Australian-born British musician and writer
I am going straight to cremation like David Bowie, so there would be no funeral.
Shaun Ryder
English singer
One Nation Under a Groove, by Funkadelic.
More from Tom Kerridge
View profile →My team.
Exactly. The biggest misconception people have about chefs is that they are just one person. But that couldn't be further from the truth. Restaurants are all about the teams, people working together efficiently in a small space and getting the best results again and again.
I’m a very happy, fat, bald bloke who sounds like a pirate.
The team’s achievement of winning 2 Michelin stars in 2012.
There’s a huge amount of chefs that I find inspiring and have been influential in my career from early days. People like Marco Pierre White and the Roux brothers are amazing, but even now there's some fantastic young chefs that are creative and exciting.
For me, too many chefs and too many restaurants are too precious about what they serve. They create what they see as a temple of gastronomy and it becomes an experience of how fantastic everything is, rather than 'just come and have a nice time'. That's it... it's that simple.
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Also answered this
Rick Stein, Julien Macdonald, Nadiya Hussain, Terence Conran, Danny Alexander, Jean Paul Gaultier
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