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The Waterside Inn.

Restaurant of a Grand Chef Relais & Châteaux and hotel on a river. United Kingdom,Bray

Alain Roux

Chef
The Waterside Inn Bray SL6 2AT

I inherited the love for food and cooking from my two grandmothers, my mother, and of course my father. It’s a family affair! From my childhood, I can recall certain favorite dishes: pâtè de lapin and navarin d’agneau.

I relax by going swimming, driving in the countryside, and visiting food markets. The borough markets and the London farmers markets are especially of note. They all have better varieties of food and quality ingredients. And they are very lively! I also enjoy visiting different cities and countries and of course going out to eat in different restaurants. Favorites include The Fat Duck and Per Se.


What was your most moving culinary experience?
It as when the Queen came to eat at The Waterside Inn. It was an honor to cook for her and to receive her thanks for the great food and service. The Queen is a great representative as Head of State of the UK. So knowledgeable, but also easy to approach and one feels at ease next to her.

The most amusing kitchen incident you ever witnessed?
Well, not one in particular, but several! But two situations come to mind. It was when we were running our cookery classes. Once was when my dad was mixing a watercress soup in a blender and he forgot to put the lid on...the ceiling and my dad were green! The other was when we were showing how to open a scallop in a shell...my thumb got trapped! I had to smash the scallop on the work bench and this was the first time I swore in the kitchen! After that I found it difficult to get any volunteers to have a go at it!

Your best piece of advice for amateur chefs?
I encourage anyone who wishes to spend time cooking at the weekend. It’s also when people have more time to experiment, but I suggest that they follow simple recipes and use good ingredients. Also, serve your dishes to your family before serving to your guests!


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