have been the quietest night of the week. I shamelessly copied them and before long the Carvery at the Hill Foot had become an institution. Its success gave me the wherewithal to buy the Newby Bridge Hotel, and we carried on the tradition there. Nothing gives me more pleasure than to bump into a guest on a Sunday who has been coming to my Carvery since Hill Foot days.
I say “my Carvery”, but it really belongs to Alan Forsyth, my Head Chef. Alan used to work at Clarence House, was then poached by me, but went back to Clarence House where he was Head Chef when Paddy Burt, in her Daily Telegraph column, famously said that his food was as good as that at the Ritz in London. Alan, pictured here, came back to run my kitchen at Newby Bridge several years ago, and it is his roast pork which I enjoy every Sunday. Or, to be more accurate, the crackling which goes with the pork which is, as Charles Lamb pointed out two centuries ago, one of the great pleasures of a simple life.
0 Comments
Leave a Reply. |
|