30 Years of Cold Coffee
Reflections and Recipes of a Working Chef
by
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The Michelin guide was out during our stay and I really wasn’t expecting to be awarded a star but that night at around midnight my phone went crazy. Chefs from all over the UK wishing me congratulations on being awarded a Michelin star. I remember having the phone under the duvet and rubbing my eyes to see as I’d been asleep. I nudged her majesty and said we’ve got a star at Glenapp!!! The response was… go back to sleep!! WTF?? Go back to sleep?? I was thinking about streaking down the high street in Ipswich!! ( nobody knew me there so it would have been fine! ) I couldn’t sleep so I went to find a way of celebrating. In the kitchen there was a 5 year old out of date can of greene king IPA and that was it. Rachel’s dad didn’t drink as he was a top cyclist so it was a pretty dry do! Celebrations had to wait. I was gutted and over the moon. Best night of my life so far! My folks were proud and the paper that my dad used to work for ( The Bucks Herald ) did a piece on the local lad from Aylesbury getting a star in a Scottish castle.
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About the Book
30 years of cold coffee A life in professional cooking. The coffee is always cold, why? Because we’re always too bloody busy to drink it!! But you need it. Gotta get going, could be in the shit here. Sooooo much to do!! Where to start? Longest jobs on first! Got 40 for lunch and a ton of work on. Get going Weedon and move your fucking arse. That’s basically been it for 5/6/7 days a week for the last 30 years. Nothing comes close to working in this industry, but fuck me it’s hard, both mentally and physically. Is it worth the commitment? Absolutely 100%. You can spend 15-18 hours a day in a stainless steel hot box without windows, grabbing a bite to eat while your working and fighting to get a break on your split shift. But it’s the magic that happens inside the box that’s addictive. New tekkers, ingredients, recipes and skills are acquired and the hard yards are trodden here. Your essentially ticking off dishes, cooking techniques and experiencing scenarios on your way to running your own kitchen. Coffee has been a must. Cold or hot? Mostly cold… for 30 years.