How did you get started?
I got a job in Covent Garden fruit and veg market and a world of food opened up in front of me from the first day. I loved the smells and colours of the produce, I then started supplying chefs and then started eating their food. My love affair of restaurants had begun.
What’s the best piece of business advice you could give?
The most expensive commodity I have found is knowledge. You either learn through your mistakes or you pay somebody so you don’t make them. Everybody on this planet can teach you something. Get as much advice on as many different subjects as you can handle. Consulting with people you know and like is free.
Where would you like to see your business in 5 years time?
I have no ambition to be super rich. I would like to have enough money to choose projects on merit alone and not by the size of the pay cheque. I’d like to point out that I am not there yet!
If you could only visit one produce market in the world, where would it be & why?
The fruit and veg market at Syracuse in Sicily. It's about 500 years old and teaming with colour. Only me, Hindus and Southern Italians love vegetables this much.
You can invite one person (living or dead) to your last meal – Who would it be and why? …and what’s on the menu?
I want to have a dinner with a man who Greeks refer to as Alexandrous Megous, to us, Alexander the Great. Without doubt, one of the World’s greatest overachievers. I just want an hour or so with the man, I just want to know, why? What makes you keep marching an army into unknown parts of the World?
I would cook him a simple meal of roasted lamb and green vegetables. A dish that would be as familiar to him then as it would be 2000 years after his death.
With roast lamb on the menu, there's a good chance that Nicola and myself would do our best to gatecrash Gregg's Greek get-together, but in the meantime I think we'll have to make do with booking a table at The Seasonal Restaurant in a couple of weeks and hope that we get the chance to meet up with Gregg and say hello.
I would like to take this time to thank Gregg for taking time out to answer 5 Questions and let me tell his story here, plus I would also like to thank Avril at Parlez Media for her help in getting this information back to me.