Preface

I met Peter Marshall only recently and we sat and talked in my garden in Esher for two solid hours. I was fascinated by his deep knowledge of the people and stars who represent our industry. Since our meeting I have formed an opinion in my mind of a man dedicated to creating a moving picture of all that Is good in food in restaurants and hotels. In other words, an apothecary of excellence.

In contrast, I first met Michel Roux in the mid seventies at a launch party for a BBC food programme. Even then, he was held in high esteem by all chefs and by the public. I am delighted that the name Roux has become iconic and that he and his brother Albert are the patriarchs of a rising dynasty. The three of us have now become ‘statistics’ of this particular illness and this enables us to speak from the heart.