PETER KINSELLA is the proprietor and executive chef of Catalonian restaurant and deli, Lunya, which is due to open in Liverpool One next month.

Peter, 46, lives in Oxton with his wife, Elaine, son, Edward, and daughter, Sophie. This was his working day:

5am:Alarm goes off. I reach for my Blackberry to check overnight emails and power-up the laptop to process orders from people all over the UK requesting Catalan and Spanish ingredients. There seems to be a demand for cold, smoked anchovies this morning – particularly from the Scots.

7.30am: I put my cherished Nespresso coffee machine on to make the first, and best, cup of espresso of the morning.ŠThe house comes alive with Elaine getting Edward up for school. I make his packed lunch. He likes plain old ham and cheese wraps, but I often try to smuggle in something that’s a bit more exciting – usually sausages from Edges, in Wirral, the main meat supplier for the restaurant.

8.30am: I shower and get dressed and see Edward off to school. I’m back at the laptop on the phone contacting potential suppliers in Spain and UK. I vacuum-pack the products to be distributed later in the morning, which includes Joselito Bellota Jamon, recognised as the best ham in the world, while answering many phone calls from job applicants and, today, furniture suppliers.

9.00am: There’s a lot of proof reading to be done for the website as well as marketing literature. The media are interested in running a story on the more unusual dishes on the menu – pigs’ trotters and Catalan Scouse, in case you were wondering.

10.30am: Usually it takes a couple of hours to sort building-related work. My architect calls and we discuss sourcing equipment that’s needed for the week. We go over the plans – simple things like agreeing materials and supplies that are in line with the budget. Although, at the moment, everything seems to be coming in over budget, which produces more work to get finances right.

12 noon: My head chef, Eirian, arrives at my house and starts to cook a range of dishes which will appear on our menu.

12.30pm: The deli manager, head chef and restaurant manager arrive and we master the art of the Croquetas, a traditional Spanish dish. The Catalans are experts at getting Croquetas right – and ours have to be absolutely spot-on before we open to the public. Today we are working on our fusion version – oxtail with horseradish mousse.

2pm: The management team arrive at the Liner Hotel, in Lime Street, to interview potential staff. Our recruitment process involves half a day of activities to test personalities, problem solving and customer service skills. You can often tell who will, and who won’t, make the team after putting them through real-life situations.

After a successful afternoon, I’m now tasked with the role of checking references of the new employees. Employing nearly 60 staff, there’s a lot to do, and I am counting down the days until our PA and marketing assistant start working for us.

5pm: I arrive home and make my second espresso of the day.Š Without stopping, on goes the oven and I turn my attention to the family while slow cooking a belly of pork with almond milk, along with some Catalan dishes, before jumping back on the laptop.

6.30pm: With the laptop on my knee, in the lounge with my family, I begin drafting job descriptions, policies and procedures for the new team members. Then I turn to the accounts and answer Edward’s homework queries, with Spanish and Business Studies being my specialist subjects.

8pm: Liverpool FC are playing Wolves and finally I get a moment to myself while keeping one eye on the Blackberry.

10pm: I spend some quality time with Elaine before turning my attention planning the trip to Spain to meet suppliers and complete any other administrative tasks.

1am: Eventually I retire to bed, feeling sleep deprived, with the thoughts of the colour scheme for the walls of the restaurant on my mind, and the never-ending excitement about opening such an ambitious venture.