The workload is relentless, the pressure intense, your work colleagues and customers can be unforgiving, the rewards are reaped only after years of ‘paying your dues’ and a thank you from the chef is often way down the list of two-word send-offs. Yet, in many ways, kitchens are remarkably enlightened environments.
I've always loved a challenge, and so have always been a chef who embraces a customer who chooses a vegetarian diet.
The news of another Norfolk restaurant closure has touched a nerve, albeit for a different reason to the slew of economically-enforced shutdowns we’ve seen in recent weeks.
I was surprised, disappointed and somewhat saddened by the lack of reaction to the death of French chef Paul Bocuse. In an age when celebrity mourning is ‘the thing’, his passing last month seemed to fly under the radar, but for chefs of a certain age, his death was akin to the loss of a king.
As you'd expect, our holidays are all about the food and somehow holiday food always tastes different (EDP Column July 2017)
As you'd expect, our holidays are all about the food and somehow holiday food always tastes different.
If you really want to learn all there is to know about the human race: ask a waiter or waitress (EDP Column September 2017)
It’s a skill (and IT IS a skill) that will last a lifetime and that will stand anyone in good stead regardless of profession. If you really want to learn all there is to know about the human race: ask a waiter or waitress.
All jobs have their perks, it's just that some jobs have better perks than others.
Time flies when you're having fun. Can it really be 12 months since I closed the doors of my beloved restaurant The Lavender House in Brundall to concentrate all my (not inconsiderable) efforts on The Assembly House in Norwich?
Food Trends? My predictions and earnest hopes are, as ever, that we will see a return to ‘proper’ food!
There was a time - though I can’t remember when - I might look at each year’s food trends with a level of mild interest.
The latest diet that’s threatening to hit the mainstream is - at least - one that shouldn’t cause us too much consternation in the kitchen when the lists of dietary requirements come through.
I must admit, even when I was based in the countryside, I never really embraced the foraging fad. The thought of searching for edible freebies in hedgerows, damp woods and the blustery seashore just doesn’t float my boat.
Yes it's true, a disaster has been happening live on the nation's Twitter feed, the hot topic of last month being yet another food shortage: this time the removal of the hummus pot from the shelves of a number of supermarket behemoths.
Cooking, like kissing, is all about confidence. So it comes as no surprise to read of student Bee Patel’s shock and horror upon finding that she’s struggling to contemplate a return to the kitchen after failing her pastry exam at the London branch of the famed Le Cordon Bleu Cookery School.