This week we’re with former editor of the Good Food Guide, Andrew Turvil and his book, Blood, Sweat & Asparagus Spears: The Story of the 1990s Restaurant Revolution.
Like Andrew, Gilly was right in the centre of the birth of what another editor of the Good Food Guide, Drew Smith called Modern British Cooking, and has written her take on this story in a biography of Jamie Oliver, and Taste and the TV Chef. As Andrew curated the story in the Good Food Guide from a consumer guide’s point of view, they discuss where the narratives coincide.
Pop over to Gilly's Substack for Extra Bites of Andrew, and if you'd like to support CTB which is advertising and sponsorship free, contribute whatever you like via this link, or become a paid subscriber on Substack which gives you access to Second Helpings, monthly Zooms with a CTB guest, and a massive archive of Gilly's articles.
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