Acknowledgements

This book was commissioned by Bob Sessions over a wonderful meal shared with friends some years ago. It took some time and considerable prodding from Bob for me to start writing about my passion for cooking. The original brief called for a slim edition containing about 100 recipes and the story of my life in the restaurant world but, after nearly 40 years of doing what gives me more pleasure than anything else, I found it near impossible to stop writing.

I have been fortunate to work with some gifted cooks, many of whom are authors in their field. My friendship with Stephanie Alexander spans 29 years and she has been a true mentor as well as quietly driving me to write. Mogens Bay Esbensen gave me the opportunity to realise my dream of being an executive chef when I joined his team at Pavilion on the Park in 1978. His enthusiasm for his craft and the amazing stories of his career fuelled my desire to have my own restaurant. I met my business partner Josephine Carroll at Pavilion on the Park and we bought Claude’s in 1981. Josephine was the most remarkable cook I have ever known.