I WAS A SCHOOLBOY CHEF AT BIRMINGHAM’S GRAND HOTEL. NOW I’M BACK – AS A GUEST

The Grand Hotel is where I met the big bad world. In 1979, when I was 15, a work-experience place led to a part-time job as a commis chef, so I spent weekends as an underling in a huge, sweltering hotel kitchen full of moody, permanently hungover chefs preparing 1970s delicacies like prawn cocktail, black forest gateau and joints of meat and cauliflower cheese for the carvery restaurant.I still ha...

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