Professional Chefs

Looks as though my head has been stuck on another body - but I assure you it hasn't. It's all me.

Worked with Raymond for a banquet -  responsible for canapés. 

Was a frightening experience as he is so precise - but so 'ooh la la' charming with it.

Raymond is clutching a jar of my famous Quince Jelly. He uses a lot of quince jelly and paste in his cooking as indeed do I.

Michael Quinn,  better known as The Mighty Qinn, who used to be head chef at The Ritz was also there - so it was pretty intimidating.