1) Joël Robuchon’s ‘Pomme Puree’ This is truly legendary. If you want it bangers and mash style that’ll be £75. The ratio of potato to butter is 2:1. Get your spoon out. Still, this was the man with more Michelin stars (25) than any other chef in history. “At a time when French chefs barely deignedContinue reading “Top 10 most iconic chef’s dishes”
Category Archives: LEGENDS
Anthony Bourdain
Anthony Bourdain was raw, brilliant and inspiring. He was adored. His death has seen an outpouring of public sadness usually reserved for music stars. Like many gone too soon, his work and spirit touched people more than they and perhaps he realised. Born in New York City 1956, his Catholic father was an executive forContinue reading “Anthony Bourdain”
Goodbye AA Gill
The greatest writer on restaurants has died after a short battle with cancer at 62. Gill has said that overcoming his alcoholism and ennui at 30 gave him a second life that he was eternally grateful for. His final (incredible) column in The Sunday Times revealed he had no anger with his condition and sayingContinue reading “Goodbye AA Gill”
Marco Pierre White
Perhaps the most enigmatic chef of modern times is Marco Pierre White. He is the first bona fide ‘celebrity chef’ from the UK, rising to prominence in an age that preceded reality television. It was his extraordinary skill as a chef and cut-throat, domineering personality that made him such a fascinating public figure. He canContinue reading “Marco Pierre White”
The Roux Family
Semur-en-Brionnais, Burgundy, above a butchery to be precise. A place steeped in Gallic history and tradition but one that would ultimately have an enromous impact not in France but the other side of the Chanel. This was the birthplace of Michel (1935) and Albert Roux (1941) , affectionaly known as the Godfathers of modern restaurant cuisine inContinue reading “The Roux Family”
Michael Winner
He may not have been everyone’s cup of tea but it was his column ‘Winner’s Dinners’ that many would turn to first in The Sunday Times. Usually funnier, ruder and more succinct than other critics, he was provocative – albeit with his tongue firmly in cheek. Whatever your opinion he was a huge influence in the foodContinue reading “Michael Winner”
A Lot of Chop 