Inside the Kitchen: Seven Questions with Wolfsbane's Rupert Blease

I’d start with chilled spicy noodles, followed by a lovely roast chicken with pomme purée, hen jus, and a side of tomato salad and sharp goat’s cheese, and crème brûlée for dessert.

Christmas dinner in England as a kid: the food, the noise, and the fun. It was just a great time. It’s what being around a table should be.

It’s about using the best produce at its peak to make guests surprised at how tasty something can be. The environment is welcoming, polished, and relaxed, and the service is seamless and cheerful. Fine dining is good dining.

To create a long-standing restaurant that trains its team well and brings joy to its diners.

Henne Kirkeby Kro in Denmark. Solis Cocina in Bariloche, Patagonia. Khufu’s in Al Haram, Egypt.

Buying the best possible produce and cooking it the way it should to bring out the most. Sometimes less is more, as we all know. Experience is key. As you get older, you have more confidence in your own ways.

Pizza. I love any pizza. I’ve never made it in my life, so there’s the idea of eating something I never make. A good pizza, the textures, is so comforting, and it’s perfect for late night, which is when I always eat it.