Book Description

After many rewarding years in the food industry, both as a chef/restaurateur - winning both Restaurant of the Year for Great Britain in one of Egon Ronay's Guides and named as one of the Good Food Guides 'Restaurants of the Decade' for the 1980's - plus being a Restaurant and Hotel inspector for Egon Ronay. Simon now edits Gourmet Britain, where as many as possible of Britain's best food suppliers are listed - and was described by Heston Blumenthal as 'a fantastic resource'. Simon felt there was a need to get his experiences down on paper as an autobiography. He has written this book to both to help the budding restaurant owner, but also as an amusing read that you can pick up and find useful information and an amusing story anywhere.You'll find out what are the ins and outs of screw-topped wine bottles and those with 'plastic' tops.There is also a short section listing food he personally would always have in his fridge - nothing outrageously expensive - just the best of its type available.You'll find out the perils of chef agency work. What it's like working as an inspector of a top guide. How to plan a balanced and manageable menu. What it takes to gain an entry in a major food guide. How to make yourself a better restaurant / hotel inspector.The routine of a top-class kitchen - plus recipes that will have customers driving for miles to eat your food!All in all, a book for all foodies, that the can pick up and dip into anywhere.After many rewarding years in the food industry, both as a chef/restaurateur - winning both Restaurant of the Year for Great Britain in one of Egon Ronay's Guides and named as one of the Good Food Guides 'Restaurants of the Decade' for the 1980's - plus being a Restaurant and Hotel inspector for Egon Ronay. Simon now edits Gourmet Britain, where as many as possible of Britain's best food suppliers are listed - and was described by Heston Blumenthal as 'a fantastic resource'. Simon felt there was a need to get his experiences down on paper as an autobiography. He has written this book to both to help the budding restaurant owner, but also as an amusing read that you can pick up and find useful information and an amusing story anywhere.There are a chef's dreamy thoughts on how to solve some of the nation's problems - thought up during periods when a chef's mind can slip into automatic.You'll find out what are the ins and outs of screw-topped wine bottles and those with 'plastic' tops.There is also a short section listing food he personally would always have in his fridge - nothing outrageously expensive - just the best of its type available.You'll find out the perils of chef agency work. What it's like working as an inspector of a top guide. How to plan a balanced and manageable menu. What it takes to gain an entry in a major food guide. How to make yourself a better restaurant / hotel inspector.The routine of a top-class kitchen - plus recipes that will have customers driving for miles to eat your food!There is also the bonus of over 100 Recipes - all of which work, and none of which are difficult. Many can be prepared up to a certain point, when you have time, and quickly finished at the last moment.All in all, a book for all foodies, that the can pick up and dip into anywhere.