I should begin with all the food writers, authors, journalists and chefs who have helped to feed my love of food writing over the years. Books, magazines, newspapers, web articles, they have all been a hugely important part of my career. A pivotal moment was reading Pierre Koffmann’s book La Tante Claire about twenty-five years ago; it opened up a new world and started me on an amazing path. The Caterer magazine has also been an important part of my culinary career and I am extremely proud to contribute to it today. Many other authors and their work have been influential and have helped me to learn and grow; the continual learning is half the fun!
The chefs I have worked for and with also deserve a good deal of credit. Colin Gilbert was the head chef who took a chance and gave me my first full-time job in the industry, Peter Gorton inspired me and helped to take my cooking to another level, but equally important are the chefs who worked for me over the years and helped us to build a successful restaurant, so thanks all.
As far as Well Seasoned is concerned I must say thanks to James Whetlor who introduced Jon and I and also to Jon himself. It has been a real pleasure working with you, Jon. What a journey!
On a purely personal level I am indebted to David Williams for encouraging and being willing to criticize my photography, and to Toby Frere for his endless interest and enthusiasm for the book, a bunch of props and the best coffee in the area. To Brian Keene for the use of your greenhouse and some superb allotment produce. To Jack and all the team at Walter Rose for supplying the best meat, game and poultry; to West Country catch my local fish supplier; to Continental Chef Supplies for their help with beautiful crockery, boards and utensils and to Matt Inwood for all his help, encouragement and the brilliant design of Well Seasoned.
Lastly, to Eléna my wonderful wife, who has shared every bit of the journey and has been a vital part of any success I may have achieved – thank you will never be enough.
Russell Brown
I’m going to start with my family. To Mum and Dad – growing up on Cold Norton Farm was an idyllic childhood and one which I wish every child could experience. Thanks to my brothers Chris, Nick and Al for ensuring we were never bored and for continuing to compete in the life-long fishing and shooting biathlon. (Round 41 and I’m pretty sure I’m in the lead.)
In terms of influences, Hugh Fearnley-Whittingstall and Valentine Warner both deserve a mention for reawakening my interest in food ethics and the vital link between the landscape, the seasons and our food.
The original Well Seasoned team, Patrick Tolhurst, Joey O’Hare and Alex Melrose all deserve huge thanks. The name of this book is theirs as much as it is mine.
Tom, Ben, Doug, Jon and Gary – BICLAA – who have fished with me for some twenty years now and only occasionally gone home without me.
Russ has already mentioned James Whetlor and it’s true that we owe him a great debt. I intend to pay it off by eating lots of goat.
Russ himself is a man with a rare combination of talents. There are plenty of good chefs out there, and plenty of good photographers, but they are rarely the same people and this book wouldn’t have been half as good without him. Thanks for eating my mackerel recipe and being polite about it.
Finally, to my patient wife Helen and our two fantastic children, Grace and Thomas. Thanks for testing the recipes, traipsing round the farmers’ markets and listening to the seasonal food facts many, many times.
Jonathan Haley
We are lucky to have a great agent in Georgina Capel and will be ever grateful to her and to Anima and Head of Zeus for taking a chance on us as new authors. Ellen Parnavelas has been a patient and gentle editor who, along with the whole team at Zeus, have made the production of our first book a pleasurable process.
Russell Brown & Jonathan Haley
The End?
So, you’ve reached the end of your first year of the seasonal life. The good news is that you can simply turn to the front of the book and start again. The even better news is that you’re now well on your way to becoming a Well Seasoned expert. So, this definitely isn’t the end. It’s just a new seasonal beginning.