Last supper

So, what's the menu?
I'm not sure what the dishes would be exactly - I'd leave that to the chefs - but it would be a celebration of the pig, most delicious and versatile of all creatures, and involve chorizo.

What about a cocktail before you start?
Cucumber mojito.

What's the venue?
A hilltop looking down on to Bethels Beach, a wild and woolly west-coast beach on the North Island of New Zealand.

Any dress code?
Definitely civvies. I'd probably have to involve a tiara for me.

Who's cooking the dinner?
I would need two chefs for the job. Peter Gordon to do the canapés, because he is a culinary genius and I want to eat something "geniusy" at my last supper; and Fergus Henderson - who else knows what to do with every last morsel of a pig?

What bread would you eat?
Fennel and sultana bread as baked by our pastry chef, Aner Zalel; Giorgio Locatelli's caramelised garlic bread; and a loaf of Poilâne sourdough and fig-anise bread made by me. All served with butter.

And the wine?
Louis Roederer Rich Champagne, Craggy Range Sauvignon Blanc, Felton Road Pinot Noir and some Pedro Ximenez to finish - I guess I don't have to worry about how I'll feel when I wake up.

Which 12 people would you invite?
It would definitely be a family affair: Peter Gordon (once he has done the canapés), his partner Michael McGrath and my partner Jeremy Leeming (as we're all partners in the Providores, it would be the last Providorean supper, too); my mother Mette; brothers Mark and Peter and sister Kirsten; Mark's wife Nikki; my aunty Kimmi; cousins Nanna and Lea; and Lea's two kids... what do you mean I can only have 12?

How about the music?
Billie Holiday, Tom Waits, Nina Simone, the New York Philharmonic Orchestra to play Verdi's Requiem - you know, to get me in the mood.

Which flowers would you have decorating the table?
Freesias, because their aroma is heavenly. My grandmother grew them, and they prove that there is life after winter - even in London.

Which critic would you ban at the door?
Terry Durak, for once saying that the style of food I cook shouldn't even be graced with the term cuisine.

Which of your dishes would you like to be remembered by?
Smoked foie gras with grape and sago compote, spiced lavosh and basil cress.