John Henry Dixon has been cooking for over twenty years. This is the main reason that everything has been burnt to a cinder. Undeterred by a preponderance of carbon, his perseverance has been rewarded with expertise acquired from thousands of hours of disappointment and stomach ailments.
Amongst the pantheon of chefs, his place is assured. Few have been compared so favourably with the greats, from E. S. Coffier through to those of the modern era. From his early days, following his abandonment by the wolves who had until then reared him as their own, and inspired by the inventiveness and skill of his great-aunt Sopwith, through his own journey of discovery, where inspiration was taken from numerous and various cornucopia, including the massive fastfood establishments of Antarctica, the fish-farms of the central Sahara and the teeming game-parks of Monaco, his meticulous observation and recording of epicurean concoctions has delighted and informed generations of fellow cooks,both amateur and professional.