When I arrived, I immediately saw 3 people. And as I drew closer I knew one of them. Completely by chance, I was going to be working with Phil Baker with whom I had worked many moons previously.

In my mid twenties, I owned a shop. This shop was way before it's time and a bit misunderstood. Hence I had no customers and to sustain any sort of life I had 2 part time jobs as well. One was in a pub in an outlying village from Oxford. I used to commis with Phil as the head chef. It was a good time and even though I dreaded having to prep for hundreds of people the atmosphere was always good. I feel sorry, now, for our fellow workers last Wednesday. How interminably boring is it hearing people reminisce, but it was great for us!

I saw some great food being produced that day. Tried some delicious things and had a smashing time with some good people. One of my most favourite new age foods are pea tops. Instead of being in a bag sprayed with all sorts of chemicals, a case arrived of them in a format much like cress. they were intense and sweet. The ingredient that stood out for me was the most fabulous venison. Really well cooked with a venison sausage and a tiny venison suet pudding. Yum!

Phil has got some great shots for his new website. The picture, above, made myself and Chris - from Voyage the design company - really smile as in fact, it is just a few left overs that I had transferred onto the one plate. When we looked, it seemed pretty enough for a photo. But this is often my sentiment on food styling. The food should be natural. Place the food on the plate.Plant bomb and leave as they say. A possible tweek but not much else will give you a beautiful, natural picture.

We dragged up a few great memories too that day. Good luck Phil. Your food tastes great.