Peter Doyle (2007)

Three years into my apprenticeship there was a revolution in cooking called Nouvelle Cuisine, Leo Scoffield started writing about Tony Bilson and I read a couple of articles and I thought I better go and try this out. So we went for dinner, I took Berverley for her birthday, in 1976, and it was just mindblowing. I just knew I had to go to France and find out for myself.