Even though I travel a lot (at least seven return flights a year to the UK) I tend to over-pack. I'm working on it.
Cattle or first class?
Work will always be in business, personal time will be either economyor business if I have air-miles to use up.
I can't travel without ...
A NZ merino wool top keeps me at the right temperature.
What type of suitcase do you carry?
I use wheelie bags for both checked-in baggage and hand luggage. Can't believe some travellers don't when I see them struggling with wheel-less bags.
What's always in your hand luggage?
All the catering trade magazines and foodie newspaper supplements that I've hoarded in the previous months.
Are you a planner or last-minute packer?
Totally last-minute to the point of the cab honking the horn while I'm still unpacked.
What's the best thing you've brought back from a trip?
A huge wooden rimu bowl I bought in a shop near Kerikeri about four years ago. And some bergamot olive oil from Turkey in the days when you could carry liquids on planes.
Favourite or most exciting airport to land in?
Either of New York's airports, Newark or JFK. I love New York and it never fails to excite me from the air.
Best travel tip?
Wear a merino woollen, sleep if you want, have wine if you want, it's your time so make the most of it. I pray they won't let people use mobile phones in flight.
Which trip was your most memorable one?
Flying from Dakkah, Bangladesh, to Kathmandu on my 23rd birthday. Kathmandu was spectacular to fly into with its mountainous backdrop and the flight in on Biman Airlines had been what would best be described as worrying.
What do you do while on the plane?
Catch up on reading, watch movies, sleep, eat and drink.
Peter Gordon is executive chef and co-owner of the Providores and Tapa Room in London and his signature restaurant is at the SkyCity Grand Hotel in Auckland.
