I would like to thank the following people: My family, for all their support and friendship; my suppliers: Eric Charriaux at Premier Cheese, Martin at Channel Fisheries, the Bread Factory and John Piper at Oakleaf Ltd.; Jane and her team, for providing me with a Thermomix, to help with some of the recipes – it‘s a great tool; The Vineyard management, my head chef, Frédéric, and my team for allowing me time out to do the book and photoshoot; my agent, Rosemary Melbourne, for her support; the team at the HHB Agency, especially Heather Holden-Brown for her constant support and cheerful nature, and for putting up with me; my publishers: Duncan, Grace, Manisha, Camilla and the rest of the gang for their enormous patience, for having faith in me and for their guidance to see the project through; the photographer Yuki, for her wonderful talent, her sense of humour and for keeping me on track; Aya, my assistant, who‘s a great cook and lots of fun, and who bosses me around (with good reason!) – it‘s super to work with her; Heston Blumenthal for his foreword, his friendship and for always being such a gentleman; James Martin for sending me such a lovely note and for being my friend; my dad, Daniel Senior, for passing on to me all his passion and respect for nature; and finally two very special people: my son Antoine, for being who he is – beautiful, funny, and loving life and food; and my wife Claire, for being there throughout the project and helping me to translate from my “franglais” into lovely, readable text. Without her, her patience, her friendship and her Italian charm, it would have been a much bigger challenge.
