James Salkeld, sous chef at The Square, whose contribution to this book was immense.
Thanks must go to my Mum and Dad for all they have ever done for me and for being truly wonderful parents. Ditto to my wife Jennie, who has been my partner in crime for half of my life, gives me reason to be and has stood by through thick and thin. Thank you Mark Milln for all your guidance and inspiration. Enormous thanks go to Nigel Platts-Martin, my business partner of 21 years and the provider of the opportunity of a lifetime. Thank you seems insufficient for my gratitude to Rob Weston for his immense and longstanding contribution to The Square; there is no finer head chef in the land. Thank you to all the chefs who have helped oil the wheels of motion of the kitchen: Brett Graham, James Mussillon, Anthony Ely, Izu Ani, Gary Foulkes, Joe Grbac and Neil Borthwick have all taken the reins and fought the cause. Thank you to the generations of front-of-house teams who have delivered our hospitality. Thank you to Jon Croft for initiating this book many years ago, and to Jane Middleton for the Herculean task of editing it. Thanks to Matt Inwood for making it a reality. Thank you to Jean Cazals for bringing the food to spectacular life with his spellbinding photography. And last, but certainly not least, I would like to thank James Salkeld, a longstanding sous chef at The Square, for his immense contribution to this book. Without his recipe testing and constant support I am not sure I would have ever made it to the finish line. Finally, thank you to all our customers, without whom I would have no reason to cook.
