Roast chicken breast with wild mushrooms

A constant theme in the recipe introductions throughout this book has been how much has been lost in Soho over the last quarter century. It is certainly true that very little of the food and drink for my restaurant is bought locally these days, but this reflects a vast improvement in the standard of produce available elsewhere. Formerly, a cook had to be a diligent shopper if really superior food was needed, and this was what Soho used to provide. The situation now is that I am bombarded by