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It is totally unimaginable that my career would have gone the way it did without the influence of Soho with its food shops, markets and restaurants. Through them the writings of Elizabeth David and Jane Grigson could become reality a quarter century ago; only in Soho, a little slice of Europe in the middle of London, could all the ingredients be regularly found. I have worked in the area for twenty-five years, most of them as a chef, and it was in Soho fifteen years ago that my life’s ambition was realised when my eponymous restaurant, Alastair Little, opened in Frith Street.