Case of Dried Mushrooms too many flavours spoiling

 “One of the chefs I wrote  to was Nico Ladenis, who offered me a position of commis chef in the kitchen of his restaurant, Chez Nico, in London,” says Chantel.

“It was a big break and I worked my fingers to the bone. At that time Nico and Marco Pierre White were the only British chefs with three Michelin stars.

“He taught me that the number of flavours in a dish should be kept to an elegant minimum – a case of too many flavours spoiling the broth – and it remains a principle I maintain to this day.”