Most people have heard of the Roux brothers. They were at the forefront of cookery in the

UK for decades and throughout that time trained some of the best chefs this country has

ever seen. They were a brilliant team. They had many generals working with them, and

some brilliant cooks. Mention any famous chef today and they will probably have worked in

one of the Roux’s kitchens at some point. Their professional standards were so high. I know

as I worked free for 6 months at The Waterside Inn in Bray for Michel. He was brilliant. He

was supportive of me and we became good friends.

Their ability to appeal to the home cook was tricky as it was quite ‘cheffy‘ but in this book, At

Home with the Roux Brothers, which went with a television series, they mastered the art of

showing us how to cook simply, well, and with that French panache at home.

Their famous Le Gavroche opened in 1967 and The Waterside Inn in 1972. Subsequently

they had countless Michelin stars, accolades and people were queuing around the block, not

just to eat there, but were desperate to work there. I never got an interview at Le Gavroche.

My father had told me it would be a practical exam so I practised and practised, knife skills,

frying eggs gently, cutting a chicken for sauce, but the call or letter never arrived. Imagine if I

had been there at the same time as a certain Ramsay or Pierre White, the mind boggles. I

was asked to go into business with them later but I said no.

I am sure you will have seen this book before, it is an oldie but a classic.