I’ve always been reluctant about becoming a TV cook
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telegraph.co.ukFish House at the same time every week, sit at the same table and place the same order – fish soup, smoked salmon and a glass of Viognier.
It has got to the stage that, if they weren’t there, we would feel something was missing.Of course, it is a different sort of friendship from my relationships with those I’ve grown up with, socialised, holidayed or gone fishing with for decades.
But this new group is, in my eyes, also my community; my people.With success as a chef come choices. When I started getting noticed in the 1990s at Le Caprice in London, the offers started coming in: from newspapers, publishers and broadcasters.
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