Darren Robertson is not exactly what you imagine when you think about a successful chef. He's nothing like the ill-tempered caricature of a blustering red-faced bloke in chef's whites, barking orders at underlings. The 40-year-old British chef behind Three Blue Ducks is a towering, warm, smiling type of man. He's the kind of guy you'd like to pop round and cook dinner for your mates before all heading to the pub. He calls his suppliers "brother" and he doles out his big grin with ease.