|
October 31 2003
One
night at my home in Bisley, I
decided to check my email before going to bed and discovered a strange
request.
"Would
I be interested in going to a British Food Festival in India?"
I pondered
the question for approximately 10 seconds and answered with a decisive
yes. Little
did I realise that a few days was going to turn into a whole month.
What
an honor to be able to act as an Ambassador for British produce.
Here
in the UK and especially Gloucestershire we have distinct produce
that is full of taste and flavour.
 Here in the UK and especially Gloucestershire
we have distinct produce that is full of taste and flavour.
 |
| Robert
Rees |
It
also never compromises on safety, diversity and trace ability.
Menus
can be brought alive by showcasing such fine ingredients, that when
cooked, simply and graciously, can adorn any table throughout the
world.
Artisan
cheeses, preserves, chutney, ciders, fish and even English wines
excite and tantalize the palate.
I've
been in touch with the Executive Chef in New Delhi who has given
me tips about special diets and the likes and dislikes of discerning
customers.
| I
am going to be informing new clients in India how UK Food, Farming
and Tourism is amongst the best in the world. |
| Robert
Rees |
I've
exchanged menu ideas with the Sheraton Chef teams and we're putting
together a database and export request for the culinary products
that will make the British Food Festival in India a real success.
For
many of the small producers the British Food Festival is going to
be a unique experience and they are delighted that I am going to
be informing new clients in India how UK Food, Farming and Tourism
is amongst the best in the world.
»
Read Robert's second diary entry
» Read
Robert's third diary entry
|
ÃÛÑ¿´«Ã½
Gloucestershire's resident chef Robert Rees is taking a passage to
India to promote all things British, especially its produce. Here's
his first diary installment: 
