Gastronomy
Guess who’s cominG to dinner? David Burke has helmed some of London’s most respected restaurants. Here he reveals who he’d relish cooking for…
ad Mohamm Ali
Irishman David Burke is head chef at the Sir. Terence Conran-designed Lutyen’s Restaurant, Bar and Cellar Rooms in London. Prior to that he worked at Conran’s first London restaurant, Bibendum in South Kensington, before moving across the Thames to head up the ever-popular Le Pont de la Tour. He was also instrumental in the opening of The Wolseley.
e Sir Terenc Conran
Don McCullin
Harper Lee
John Candy
He’s been described as the greatest athlete who has ever lived, and he is also a great humanitarian, spending a lot of his time feeding and looking after the less well off. Such work saw him receive the presidential Medal of Freedom, the highest civilian award in the USA. At the dinner table he would definitely be loudest and not let anybody get a word in. What I’d Serve: Ali hails from Louisville, Kentucky, so it would have to be authentic southern fried chicken. Designer, restaurateur, bon viveur and leading light of British restaurant design and gastronomy. Over dinner, he would recount how different ideas and designs came into being – from the planning stage through to production, and eventually to the client. What I’d Serve: Roast grouse, a dish which he’d end by smoking a large cigar. He’s probably the most important war photographer and journalist living today. His subject matter brings the horror and reality of war into people’s front rooms, but he can also report with authority on a far range of subjects. His photographs from the war in Vietnam are haunting – today he photographs landscapes and more peaceful scenes. What I’d Serve: After some of Don’s exploits, a nourishing supper of salmon fishcakes and sorrel sauce would be had. Author of To Kill A Mockingbird, one of the most important novels of the last century and, in some circles, a book regarded as semi autobiographical. Since its success, Lee has shunned public appearances and public speaking, so to have her at the dinner table to discuss the background and different characters in that book would be amazing. What I’d Serve: A simple and cheap peasant supper of Irish stew. Due to his work in Cool Running’s and Uncle Buck, his presence at the table would ensure nobody took themselves too seriously. His life ended prematurely from heart failure, but in his short time here he gave laughter and smiles to many. What I’d Serve: John would have to have a Knickerbocker glory!
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