Reflecting on a cooking legacy
In light of the recent death of culinary legend Gary Rhodes, we asked Liquid’s own Chef Director, David Colcombe, for his impression of Gary’s legacy in the culinary industry and beyond.
“Gary has had an astounding impact on the food industry, especially in Britain, where he revived traditional British cuisine, making it simple and easily accessible for all households – not just chefs. He taught people that a robust honest approach to cooking was the way forward – so proving that sometimes less is better than too much, when it comes to great cooking.”
David first met Gary in his early career as a chef. “I think for my generation, nouveau cuisine was finishing and Gary started to take British food to a whole new level where it became all about sourcing local and quality ingredients to create simple dishes using the maximum amount of flavour. We then began to create old classic British dishes with a modern twist on it.”
But Gary not only shaped the dishes of the chefs that he taught, but also inspired a nation to cook through his TV career and cookbooks. “He bought back ingredients such as boiled mutton, capers and braised oxtail, so now when you do go to the high street, you can go into the local butchers and find oxtail to cook. Now traditional cooking methods can be used using cheaper cuts, which makes a big difference to the way we think about food. He helped to bring British food back onto our plates.”
So what legacy does Gary leave the industry? David believes he has made a big impact. “He was a great teacher to many chefs and his techniques and recipes will be passed down to young chefs from the generation before them. If you can create dishes which can stand the test of time then I think that is a recipe for a longstanding legacy. And he probably made the best bread and butter pudding you’ve ever tasted.”
Fingers crossed Chef will recreate this delicious recipe for us.