William Sitwell is editor of Waitrose Kitchen and an established food critic and writer. He has authored several books and appears regularly on television and radio.
When it comes to providing a world-class hotel and food while blending subtly into spectacular natural surroundings, there’s nowhere quite like the Datai, says William Sitwell.
The restaurateur’s European travels ended when he came to the UK in the Seventies and fell in love with our fungal delights, says William Sitwell.
Dining in The Ivy recently I was, unexpectedly, reminded of eating in a small shack in Quilon on the Keralan coast of India, some three decades earlier. There was a bowl of nuts on the table and when the waiter came to take our order he casually ate some of them while we ummed and erred about dahl, rice and bottles of Thums Up.
Above Skye Gyngell, (credit Amber Rowlands)
At first the fishermen of Newlyn in Cornwall were a little bemused. It was late summer in 2010 and notes started to arrive through the letterboxes of the busy fishing port that neighbours Penzance. The same missives arrived at fishmongers, some were dropped into boats, others landed on the desks of those who ran the local fishing associations.