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I would like to thank all the staff at Lindsay House, past and present: In particular chef Malcolm Strammer for his help with the photography for this book (after four glorious years working beside me, he now has his own restaurant): chef Gareth O’Brien for his work on the recipes and photography: general manager Thierry Talebon (his Gallic charm and humour were much needed in times of pressure); and Kevin Watson; Douglas Wregg for his wonderful contributions to the wine list at Lindsay House and to this book; Randolph Hodgson for championing British and Irish cheeses and writing about them here; Susanna Tee for testing all the recipes so carefully; Colum Fitzgerald for his enthusiasm and positive criticism (and a brilliant palate); Rick and Nigel Goodhew; Stephen Bull; Matthew Fort; Adrian Gill and Fay Maschler for their support and encouragement; Norma MacMillan for her endless patience with me and her meticulous attention to detail; David Bloomfield for all his work on my behalf; and my wife Marla and my two children, Jessica and Richard, for putting up with me and sticking by me through some difficult times.