Royal wedding 2018: all you need to know
As the wedding between Prince Harry and Meghan Markle approaches, here’s all you need to know about the royal nuptials of 2018.
15th August 2017
I’d say that the most satisfying part would be the involvement in opening a new restaurant and developing all of the different menus, from A La Carte to private dining… and also the afternoon tea concepts!
It would have to be David Bowie and Marco Pierre White, I think they would both have a lot of good stories to share, and they’d be quite fun to have as guests.
I try not to! Well at least not for myself, but I do enjoy cooking for my friends.
I was first inspired by my Mum and Dad. My Mum was a very good cook at home and I’ve got quite a big family that she would always cook for. My Dad is a farmer so we used to grow a lot of vegetables and ate a lot of the meats from the farm. I was quite young when I first started cooking, around 8 or 9 years old, I first started to make scones for my Gran. When I got into my teenage years, I would work in restaurants and pubs in the summer holidays and it really started from there!
The dish that I enjoy the most and enjoyed developing has got to be the tuna burger, it’s a different and healthier take on your average burger and there’s a massive wave in London around burgers. Also, we have a really nice cuttlefish dish with tomatoes, chickpeas, chilli and aioli, it’s a really warming, seasonal dish. We have quite an extensive menu which changes seasonally four times a year, and the whole point of having this massive menu is that hopefully, whatever part of the world you come from, you’ll have something to your taste.
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