I grew up in the fruit belt of Ontario, Canada, and every year we would pick fruit and my mom would jar it for the winter.

She is a very good home cook and would put a lot of passion into our dinners. I would also walk home from school every day for a home-cooked lunch. We all still look forward to our yearly family barbecue.

Any kitchen disasters?

Back in Toronto a huge summer storm flattened a tent for an event for 400!

Who would you most like to cook for?

Before I leave Dublin I'd love to do outside catering at Bono's house, just to be able to say I did.

Last meal on earth?

Crisp Dublin Bay prawns with mint, mango and cashew salad cooked by our restaurant chef Adam Dunn.

Then my mom's roast beef and Yorkshire pud followed by her Niagara peach pie with vanilla ice cream.

Terry White is Executive Chef at the Four Seasons