Antony Worrall Thompson, ITV Saturday Kitchen; Notting Hill Bar & Restaurant
Antony was so impressed with our Chantenay that he cooked with them at his new restaurant, The Lamb at Satwell, the week that it opened!
Antonio Carluccio, Antonio Carluccio’s Vegetables
“Carrots are at their best eaten crisp and raw from the bag, still dripping from a quick scrub under an ice cold tap while you unpack the rest of the shopping.” “And as for peeling, I can not remember the last time I met a carrot that needed anything more than a mild scrub. It is worth remembering that many of the vitamins lie directly under the skin. Or so the experts tell me.”
Nigel Slater, Appetite and The 30 Minute Cook