It’s that time of year when I slowly begin to immerse myself in cookbooks. I take four or five A4 notebooks and a selection of pens and begin to jot down inspiring ideas. I copy new recipes, source unusual ingredients and check out inventive techniques. I revisit classic dishes to see whether I can update the presentation. I sketch, quite hilariously funny, plating diagrams. I aim towards atleast twenty Entres, Mains and Desserts that I can work with throughout the year. I need recipes that can be relied upon to wow or comfort. All this planning gives me the security to go off piste and be inspired by what I find along the way.I have two contracts to take me through the first six months of 2019. The first is cooking on a Tall Ship in April. For that I need to think about food that doesn’t roll. Peas are never a good idea when you are on a port tack. Lemon Tart is also out for obvious reasons. I always think ‘ballast is best’ at Sea particularly when on Sea trails with a novice crew.
Later on in April I head to Auxerre to join the Family run “Lucioleâ€. Penny and her son, Will, have been running this boat for years. It was, in fact, one of the first Canal Barge operators. They began way back in 1976 with the same gorgeous boat. The Luciole pootles along the Nivernais Canal, which I don’t know at all and am so looking forward to seeing at the wonderfully slow pace of the canal.
I am often asked how I find work and I know that I am very lucky as work always seems to find me. I am usually recommended by friends and former employers who begin with “Oh you really must work with … you will love them†It’s important to me to work with people with a similar outlook on life. It’s all about having a deep appreciation for the location, food and culture that surrounds me
I love being able to travel and explore the World through the medium of food. I am a great believer in looking for what brings people together rather than what separates them. Personally, finding common ground with others doesn’t have to be complicated and what better way to begin to discover new friends than around a table?
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