In message Phil C.
I, like all others, accept that you have an individual and valid viewpoint. What I would endeavour to discover, is what culinary expertise do you have to bring to bear, on what designates a British chef, accepted by the public. Apart from your obvious dislike...
Your comments on his abilities as a chef, purZed cauliflower, baked beans on toast are simply a childish attempt to discredit an accredited talent. Put your personalised views aside for a moment:
Perhaps we might look at the actual facts. He went to catering college in Kent. He achieved student of the year after 3 years. He worked at the Hilton Hotel in Amsterdam. Received his 1st Michelin star at the Castle Hotel in Somerset. He went on to collect his 2nd at The Greenhouse in Mayfair. He owns Rhodes 24 in London. He also owns Arcadian Rhodes on a P&O liner.
cook book addicts do not read 45In message "LeRoy" a little snip Pat That's a welcome comment. You have an experience which I have yet to try. I've never eaten out in an expensive restaurant in...
Surely this record must stand for something? You may hold your own odd viewpoint on the man, but can we please stick to the truth and not innuendo? It isn't difficult. Perhaps the 'industry standards' can be bent in argument.
I'm going no further.
Don
-- Draco Dormiens Nunquam breastillandus
