What was your favourite family meal when you were growing up?
Saturday lunchtimes we would have BLTs: streaky bacon from our butcher in Wales, crisp iceberg lettuce, lashings of Hellmann’s and fresh tomatoes, skinned and dressed with salt, pepper and a touch of sugar.
What is the secret of a successful restaurant?
Love your team. Spread your love of food to them and they will adore the job. This will create a buzzy place.
Which five guests would you want to dine with?
The Dalai Lama for enlightenment, Salman Rushdie for literature, Gordon Brown to lobby him on supporting local food, Miuccia Prada for design and Jonathan Ross for hilarity.
What’s your next project?
I am spokeswoman for the National Association of British Market Authorities. I’m writing a Mexican cookbook and am helping to raise money for a Unesco homeless project in Mexico City.
Where do you like to go to sample the local cuisine?
I always go to the bus stops and food markets of any country I visit to try to discover what the locals are eating – you will always find the best street food there.
Thomasina Miers is executive chef at Wahaca (wahaca.co.uk) in London’s Covent Garden. She has just opened a second branch in Westfield, west London.
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