(With apologies to Marcel Proust). We asked Andrew Stephen, the CEO of the UK's Sustainable Restaurant Association to answer the Truth, Love & Clean Cutlery Questionnaire. There are only two rules – you have to tell the Truth, and do it with Love

The Sustainable Restaurant Association, a not-for-profit membership organisation based in the UK, which aids food-service businesses to work towards sustainability in their sector and guides customers towards more sustainable choices.

What is the purest thing you have ever tasted? Snowflakes (child) goose barnacles (adult).

What was your first experience with sustainable eating? Having damson (jam’ed/compoted/stewed/caked) each year by mum because she couldn’t let a single one go to waste.

What do you consider the most overrated ingredient? Bottled water.

What’s the best thing you’ve ever been taught? Keep it brief.

Is there anything you don’t particularly care to eat? Anything’s liver.

If you were to die and come back as a person or a thing, what would it be? Either an albatross or an aggressive venture capitalist.

When was the last time you ate out, and where? Ceremony in Tufnell Park, London. Go!

What are your favourite books or cookbooks? Blindness by José Saramago (great recipes for humanity).

What does success mean to you? Relaxing.

What is your current obsession, the thing you think about at 3am? Growing old(er) gracefully.

What are the qualities you most admire in others? See above.

Which three words best describe your cooking style? More pomegranate molasses.

What do you see when you think of the cuisine of your own country? A temporary cornucopia.

Which producer or supplier really brightens your day? Hodmedods, Cabrito.

Which words or phrases do you most overuse? “If you’re being chased by a tiger; you only have to be faster than your mate.”

What is your number one sustainability tip or trick? Tempura marrow.