Foreword

This is not a book designed for restaurant chefs, to act as a manual or to embellish coffee tables. There are recipes here, yes, but the book is also a distillation of my life as both a restaurant chef and a restaurant operator; one who has always remained fundamentally an amateur and who also – let’s face it – has a bit of a love-hate relationship with the business. Still, there must have been something special to persuade me to leave the well-paid world of advertising and do something which couldn’t be more different and which I knew nothing about.