JOHN HENNESSEY MEAT & GREET

Juggling imperial measurements has J always been a struggle - the only reference I have to something being weighed in pounds is a baby. And, with my rough maths, John Hennessey has just ordered an average-sized newborn's worth of sausages, brisket, ribs and chicken.

- ROWAN HORNCASTLE

We're in Hinze's BBQ, a smokehouse in Sealey, Texas. Here - more than anywhere - felt appropriate to grill the incredibly hospitable and enthusiastic John Hennessey on the F5 and his future plans.

RH: You announced the F5 in 2014. Have the intentions of the project changed since then?

JH: No... and yes. No, it hasn't changed as the original concept was to be the fastest car in the world - we're still intent on that. The yes is that we've changed course slightly and made the decision to make the Spyder as we had so much interest. And there are possibly other variants coming.

RH: When will we see the F5 do 300mph-ish kinda speeds?

JH: I believe Bugatti showed the Chiron in 2015, delivered a customer car in 2016 but didn't break 300mph until September 2019. So, from the first car to a top speed was three years. We've only just delivered our first car, but we're consistently going fast in testing.

RH: Are you happy with F5?

JH: Hell yeah. I built it to be the fastest, but also to be thrilling and a little bit scary. I've driven and owned a lot of fast cars. I drive a Tesla Model S Plaid daily and have a Porsche Turbo S. They're extremely fast cars, but I get used to it. I never get used to the F5 - it's a road-going P51 Mustang with a Merlin engine.