Since last writing, a lot has happened. In fact, I can’t believe how much I’ve managed to pack into the last couple of months!
I suppose one of the most exciting things was going out to New York with Pete Biggs to cook at April Bloomfield’s John Dory at The Ace Hotel, marking the launch of my book in America. New York really is a fascinating place. There is so much going on and it continues through the day and night! This is true even of the restaurant industry over there. You can eat almost any style of cuisine at any time of night or day and I found that it’s nothing unusual to spend a whole evening ‘restaurant hopping’ – having a course or two in one place and then moving on to another for the next part of the meal. Crazy!
The experience of cooking with other chefs is always interesting to me as it’s a chance to exchange ideas and knowledge. Last month we were fortunate to welcome Claire Clark and Valentine Warner for separate master classes here in Rock. Claire’s was an unusual event for us as the focus was on desserts for a change. The guys in the kitchen couldn’t wait to learn from her and it was great to see them (and me!) getting excited about the event and keen to try new techniques which, in turn, initiated new ideas for our menus. Needless to say, Read more