Thu Dec 12, 2019 London
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TIPPLE & FARE

Food, drink and fine dining The comings and goings of the culinary classes

The Greatness of Gary

The early demise of the master of modern British cuisine Gary Rhodes is truly a loss to be lamented

“Chef’s chef” Gary Rhodes OBE, unlike many of his contemporaries, was a gentleman.

 

Kind to his core and the man who put black pudding back on the culinary map, this spiky haired Londoner began his career under David Levin MBE and Brian Turner CBE at The Capital Hotel and rose to become the chef “who almost single handedly put British food on the world stage” according to Tom Kerridge.

 

At the Greenhouse in Mayfair, Rhodes – who deservedly received five Michelin stars during his career – revived faggots, fishcakes and bread and butter pudding and later he endorsed treacle based products also. Here was somebody whose food was truly down to earth and with his passing, we must remark, the world has lost the truly kindest chef on the planet.

 

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Comments

5 comments on “The Greatness of Gary”

  1. Oh I just loved him, and his recipes. What a loss for the world – I think I’ll add one of his dishes to our thanksgiving table tonight.

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