South African-born Prue Leith is a well-travelled multi-tasker with a steady stream of projects on the go. Among her many roles, she’s a restaurateur, caterer, TV cook, broadcaster, author and cookery writer, and she’s also the brains behind Leith’s School of Food and Wine. Moreover, she serves as a non-executive director of Orient Express Hotels Ltd, and is one of the co-founders of the charity business, The British Food Trust.

What is your favourite type of world cuisine?
I’m so greedy I like just about everything. If I had to choose I’d say France for breakfast (croissants and brioche) Italy for lunch (tomatoes and Burrata and good olive oil) and a dish of slow-cooked something for supper (wild boar, say, or oxtail).

What is the perfect setting for sitting down and writing?
Anywhere. I write in planes, trains and taxis. If I find myself at a boring cocktail party, I write in the ladies’ loo.

You recently drew readers’ attention to your love of the English summer. What’s your ideal location and habitat for the winter months?
I’d say the South African winter, in Mpumalanga in the game parks – when the leaves have fallen off the trees and you can see the animals; and skies are blue, nights freezing and days hot and sunny.

Would you recommend life in South Africa? Tell us about your experiences there.
It is one of the loveliest countries in the world and every time I return I dream of living there – preferably in the bush or the Cape. In terms of experiences, I’ve canoed down the Orange River, walked the otter-trail along the coast of the garden route. Once I witnessed, only a few metres away, a lioness kill an impala. She then roared for her cubs and their dad, and when they arrived they all enjoyed a family dinner together.

Have you done much work on your “country retreat” lately?
My “country retreat” is actually my main house. And yes, I have been doing some work on it. First, I turned an old wooden barn into a really great house in which I’m living in at the moment while the main house is being upgraded with new wiring, plumbing and a new roof. It’s all very exciting – I love projects such as these. I’m overhauling the garden too, which – after 35 years of over-enthusiastic attention – is over-planted, difficult to manage and in need of a re-jig.

Where is your favourite destination when travelling with your various business interests?
Favourite destinations change all the time. Orient Express Hotels, for which I serve as Director, operates iconic hotels all over the place. I love all our Italian hotels in particular. Who could not love the Cipriani, the Splendido in Portofino, the Caruso in Ravello, the Villa San Michaele in Florence? Through work, I was introduced to Rio, where we have the Copacabana and Das Cataratas on the Paraguay border in the middle of a national park, overlooking the spectacular Iguasu falls. And Sicily is a revelation. In August, we held a meeting in Peru, where we own the railway up to Machu Picchu and a bunch of wonderful old hotels.

You seem to be passionate about a great variety of interests. What’s next?
To my astonishment, I find that I am enjoying writing my memoir, which is due out next year. Before embarking on the project, I thought that going over a life I’d already lived would bore me to tears. But I am such an egotist that I have rather enjoyed it. Aside from my writing and other projects, I’d like to be able to spend more time in my role as a granny. I love being in the country, but I miss my grandchild Malachi who is 18 months old.

Finally, where in the world would you see yourself settling down if not in England?
If it wasn’t for my children who are based in London, I think I would be happy anywhere. I very nearly bought myself a house in Abruzzo, Italy. I would also love to live in France and I go to Spain a lot. I particularly love Lanzarote which is sculptural and dramatic, and has very friendly people. I could easily live in New York, Paris, Toronto and Edinburgh as well. I’m not keen on the Nordic gloom in winter, so if it was Finland or Norway, I would spend the summers there only.