5 Questions With Chef Gary Rhodes On Modernising British Cuisine

"Working in Somerset with a dining room of older guests who loved good ol’ English fare pushed me to refine and energize British classics. I created French-style boudin sausages that tasted like a steak and kidney pie and developed the bread and butter pudding I still won’t change: buttered three-day-old bread steeped for a couple of hours in vanilla and nutmeg creme anglaise, then cooked like a creme caramel with burnt caster sugar on the crust, similar to a creme brûlée. It’s where my modern British approach began, and I’m proud that during my time there I maintained a Michelin Star for five years." - Kenneth Goh