Acknowledgements

All books are to some extent collaborations; this one was more than most. Resisting the urge to refer to everyone as ingredients in a bouillabaisse or course in a banquet, let me say an ungarnished but heartfelt thank you to Mark Hix, Executive Chef, for writing the recipes; to Des McDonald, Head Chef; Mitchell Everard, General Manager, and their respective brigades for all their help, courtesy and enthusiasm. To the invaluable Caroline McAuley, who turns my barely legible musing into pristine copy, and finally to Nicola Formby, who did all the research and liaison for this book, cooked sensational lunches and dinners whilst testing the recipes, and angelically did all the washing-up.