5 minutes with Jeremy Lee
If you could go on holiday anywhere right, where would you go?
If I could drop everything I would head straight to Italy.
Favourite restaurant? (Other than Quo Vadis! Or as well as)
My favourite restaurant is Royal China Club on Baker Street
Favourite place in Scotland?
My favourite place in Scotland is a Hebridean island
What did you have for supper last night?
I ate baked shoulder of pork with a mustard and parsley crust for dinner, funnily enough, at quo vadis
Who has influenced you most in your cooking and love of food...
The greatest influence I must say is not just one person but a weaving together of Mum, Elizabeth David and Simon Hopkinson, with a great many others alongside.
Who is the one person, living or dead, in your profession who you most admire?
My admiration for the late Alastair Little knows no bounds, and there are of course so many more
Autumn is by far my favourite season
Top three garden ingredients?
Gooseberries, asparagus, and eggs are three favourite ingredients among a very great many
Three desert island ingredients?
Lemons, sea salt & pepper are three desert island ingredients I would be lost without
I reckon always that there is marvellous cheese… if all else fails, great cheese always saves the day in every way
What are you excited about now?
The thought of spring just over the horizon delights mightily.
What would be your last supper? A drink, a starter, a main course and pudding? You never get full and you can be wherever you want in the world…
Ah yes, well, then, an old champagne with the thinnest of corks drawn from its neck, langoustines with a bowl of freshest mayonnaise washed down with meursalt, a grouse, with preserved blaeberries, redcurrant jelly, bread sauce, sherry crumbs & game chips with a magnificent Barbaresco and a bowl of Angus raspberries with freshly churned vanilla ice cream imbibed with a suberb sauternes.
Jeremy shares a wonderful gooseberry fool recipe here.