Watch out, Ratatouille! Here comes Chef Bird


The first honest money I ever earned was in my parent’s kitchen over 50 years ago. Their restaurant was in the Good Food Guide right from the first edition.

I’m still trying to cook – this is the salmonella king at work in Manly last Sunday, before catching the plane to Perth. Linguine alla Vongole e Cozze – more or less – with some superb 5 year old unoaked Chardonnay from Victoria, supplied by my old friend John Hancock. Nobody died yet, as far as I know.

Maybe I should stick to punctuation.

About the Author

I've spent the last 15 years working with Drayton.

And, as well as writing copy for our clients, run the agency side of the business.

3 Comments

  1. Ah, what I wouldn’t give to cook on a six-ring hob.

  2. Anonymous

    Now here’s a great marketing opportunity:

    “Drayton’s Caterin'”

    Sort of “Nigella without the norks”

    “Jamie without the jive”

    Just add water – or red wine!

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