The 4-star Imperial Hotel has excellent chefs preparing top-notch food in its highly regarded Café Cru restaurant. The skills and gastronomic flair of head chef Mark Dixon are regularly showcased in the Saturday food and drink section of the Eastern Daily Press, where his recipes, and the stories behind them, are widely followed.
But busy chefs are more used to putting their creative skills to use in the kitchen than on paper, so TMS Media's PR manager Roy Strowger lends a helping hand. He chats to Mark, writes an entertaining introduction, sets out the recipe and submits it to the EDP, which then sends a photographer to take pictures of the dish. Add in some perceptive wine tips from Imperial owner Nick Mobbs and you have a mouthwatering Saturday read.
