The smell of coffee and fresh baguettes, a stove top full of bubbling pots and the friendly face of an Italian chef gave me an intense feeling of déjà vu.

I knew that’s where I wanted to be, I was taken in as a member of a large family and treated with warmth and respect, I learned so much there that would shape my life.

The generosity of spirit shown by the Chefs manifested itself in the food that they produced, and set a benchmark for me to aspire to in my work.

Some years later I was reading one of Elizabeth David’s books and she said,

“There are two types of people who will never be good cooks, there are those who are mean with their time, and those who are mean with ingredients”.

I loved her books and those of Jane Grigson and Robert Carrier, all of them were passionate and literate and they transported me to another world, and I still live there, where flavours are big and bold and subtle at the same time.

I only make food that I approve of, and I have cooked for Royalty, Rock Stars and Riff Raff, for 2 at a luxury Lodge to 1300 in a purpose built tent. The rules are always the same, use the best ingredients and give them time to get acquainted, it’s not rocket science.

That is the basis of my business; I hope you see the point.