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Well, I suppose that my culinary background started with the simple love of food. Not good food I might add, just food in general. I was a little, rather round young man with a healthy appetite and a passion for almost all things edible. My Mum’s oven baked onion soup remains a favourite and my Nan’s Sunday lunch was a cracker – slow roasted, meltingly tender topside of beef, three or four vegetables from the garden and gravy. Alongside were always three types of potato – mashed, boiled and roasted. Baked rice pudding often adorned the table for afters – we started first and my beloved Grandad finished from the serving bowl, skin and all.
My school years passed and seemed rather un-exciting – drama, art and drawing classes were all that seemed to interest me. With hindsight it was maybe here that the creative, culinary genes were kicking in, struggling to reach the surface. My weekends were often spent picking ripe blackberries or scrumping in the local orchard – this was far more fun.
During the summer holidays my folks and I travelled the coastlines of Cornwall, exploring the secret corners of darkest Devon and the simple life of delightful Dorset - life was one enormous Cornish pastie, with an extra helping of strawberries and clotted cream for good measure.
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