Readers' lives

NAME: Vivienne Jane Lee

JOB TITLE: Owner

PLACE OF WORK: The Chocolate Café – three sites in Henley, Goring and Wokingham.

HOW LONG HAVE YOU WORKED IN THE CATERING INDUSTRY? I started at the age of 14 and haven’t left.

PASSIONS OUTSIDE OF THE KITCHEN? Dance, dance and more dance. Salsa is my favourite.

WHICH CHEF DO YOU RESPECT THE MOST AND WHY? Paul Clerehugh – he has two fabulous restaurants in Henley. I have a huge respect for his businesses, his food and him as a person.

WHAT’S THE BEST ADVICE YOU WERE EVER GIVEN AND BY WHOM? An early business adviser said - keep your eyes on the financials. It always stuck so I continue to check my accounts weekly. If you don’t, it’s where issues can escalate.

WHAT DO YOU DO TO SWITCH OFF/ RECHARGE? I have just taken up horse riding, yoga and meditation.

WHAT’S THE WORST JOB YOU HAVE EVER DONE? Being a landlady for rental properties. A thankless task.

WHAT’S YOUR FAVOURITE DISH ON THE MENU IN THE SUMMER? We have a new pastry chef so I’m looking forward to some stunning sweets – I’m thinking Victoria sponge with fresh cream and strawberries or a Crème Brulée.

WHAT IS YOUR FAVOURITE COUNTRY RANGE PRODUCT AND WHY? The Honey & Mustard Dressing – it’s very versatile and great with our halloumi salad.

CONDIMENTS When thinking about elevating your BBQ don’t forget the condiments. Green herby sauces from around the world find their way onto everything – think chimichurri, wild garlic pesto, coriander chutney or spicy zhug, whilst the Lebanese garlic sauce, toum works with just about anything.

SEASONING Before you put your meat on the grill, make sure it’s seasoned using the very latest flavour sensations. Two Mexican ingredients, tajin (chilli-lime seasoning) and chamoy (fruity, spicy and sour) are gaining particular popularity and can be used on everything. Chamoy was even named the ‘Flavour of the Year 2022’ by Food Network Magazine.