Over twenty celebrity chefs took part in an Observer Food Monthly survey, published yesterday, to discover which supermarket staples they would be lost without.

Among the brands listed by top chefs including Raymond Blanc, John Torode, Tom Conran, and Anthony Worral Thompson, there were a few shocking confessions.

Adam Byatt, a chef at Thyme, said he could not live without McVitie’s digestive biscuits. Rose Gray, co-owner of the River Café, chose Gentleman’s Relish, which she eats spread on rye toast. Tom Aitkens, founder of posh fish and chip shop Tom’s Place, plumped for Green and Black’s cocoa powder, while Torode stayed true to his roots and declared a weakness for Vegemite.

Popular choices included Maldon sea salt, which was picked by Jamie Oliver, Rowley Leigh and Sally Clarke. Olive oil in all its incarnations cropped up regularly, closely followed by balsamic vinegar. Even sickly sweet Nutella made the list.

Condiments like brown sauce, mayonnaise, Lea and Perrins, mustard, horseradish and Heinz ketchup were also revealed as an essential part of our chefs’ larders, including that of one Hugh Fearnley-Whittingstall. He, of course, favours the organic version. Both Angela Hartnett and Gordon Ramsay save time using tinned tomatoes.

The piece was not just an exercise in shameless celebrity endorsement. Although Jamie managed to cram in a Sainsbury’s product or two, Ramsay refrained from trying to convince us he used gin to liven up dishes.

But by allowing readers to rummage around the store cupboards of their culinary idols, OFM showed how simple tips using affordable products can enrich our dishes and edge us closer to the greatness of these masters of cuisine.

So next time you add pickle to your cheese on toast, or put ketchup on your chips, remember that you are following in the footsteps of the masters.

OFM’s full list (http://lifeandhealth.guardian.co.uk/food/)

Hugh Fearnley-Whittingstall
Heinz Organic Tomato Ketchup
Tracklements strong English mustard
The Seed Company cold-pressed rapeseed oil
Fish 4 Ever sustainable tinned fish
Clipper organic and fairtrade teas

Clare Smyth, Chef, Restaurant Gordon Ramsay
Heinz Tomato Ketchup
Waitrose Modena balsamic vinegar

Jamie Oliver
Maldon sea salt
Belazu balsamic vinegar
Sainsbury’s Fattoria Selvapiana extra virgin olive oil
De Cecco dried pasta
Ortiz anchovy fillets in olive oil

Gordon Ramsay
Napolina tinned tomatoes
Goats’ cheese

Angela Hartnett, Chef
Rosebud Preserves onion marmalade
Maldon sea salt
Tracklements strong horseradish and cream
Bovril
Hellmann’s mayonnaise
Green & Black’s Dark 70% chocolate
De Cecco pasta
Napolina tinned tomatoes
Parmesan

Thomasina Miers, TV chef and co-owner, Wahaca, London
Karimix tamarind chutney
South Devon Chilli Farm’s hot apple chilli jelly
Aspall’s organic Cyder vinegar
Sabores Aztecas’ Mole Rojo sauce
Lea & Perrins Worcestershire sauce
Tabasco
Colman’s mustard

Adam Byatt, Chef, Trinity, London
Forum chardonnay vinegar
Hanayuki Panko breadcrumbs
Pommery moutarde de Meaux
McVitie’s digestive biscuits

Raymond Blanc, Chef, Le Manoir Quat’ Saisons, Oxfordshire
Laverstoke Park Hebridean lamb
Valley Smoke House smoked salmon
Hill Farm extra-virgin cold-pressed rapeseed oil
Waterperry Gardens apple juices
Rhug Organic Farm whole chicken

Giorgio Locatelli, Chef-owner, Locanda Locatelli, London
Manni olive oil
Cheeses from Gastronomica

Rose Gray, Chef-owner, the River Café, London
Natoora smoked pancetta
Olive oil
Gentleman’s Relish

Tom Aikens, Chef, Tom’s Kitchen, Tom’s Place, London
Duchy Originals wholegrain mustard with honey
Waitrose balsamic vinegar of Modena
Green & Black’s cocoa powder
Doves Farm Malthouse bread flour

Sam and Eddie Hart, Owners, Fino and Barafina, London
Joselito jamón
Hildalgo La Gitana Manzanilla
Urbina Crianza Rioja
Chorizo Picante

Allegra McEvedy, Head chef, Leon, London
Vinaigre de Jerez, AR Valdespino sherry vinegar
Mrs Elswood Haimisha pickles
El Rey de la Vera smoked paprika
Tesco prunes in juice
Suree Tom Yum paste

Michael Caines, Chef, Gidleigh Park, Devon
Tracklements beer mustard
Merchant Gourmet Sunblush tomatoes
Waitrose Fairtrade Swiss dark chocolate

Antony Worrall Thompson, TV chef
Geo Watkins anchovy sauce
Anila’s chilli pickle
Belazu rose harissa

Rowley Leigh, Chef owner, Le Café Anglais, London
Maldon sea salt
Cook’s Ingredients anchovy paste
Bread

Tom Conran, Restaurateur
Bragg organic raw apple cider vinegar
Wilkin & Sons Tiptree brown sauce
L’Himal salt

Claude Bosi, Chef, Hibiscus, London
Organic Smokehouse smoked olive oil
Bacheldre Watermill flours

Stuart Gillies, Chef, Boxwood Cafe, London
Oysters
Burford Brown eggs

Giancarlo and Kate Caldesi, Chefs/owners, Caldesi, London
De Cecco pasta
Nutella hazelnut spread

John Torode, Owner, Smiths of Smithfield, London
Vegemite
Guinness
Squid Brand fish sauce
Mrs Elswood sweet and sour pickles

Pierre Koffman, Guest chef, Mark’s Club, London
Maille walnut vinegar
Poilâne bread
Papillon Roquefort

Sally Clarke, Chef-owner, Clarke’s, London
Grey Poupon mustard
Maldon sea salt
Alziari olive oil