FOOD AND DRINK
The takeaways that top chefs order
Of course they could make it from scratch. But even the professionals crack sometimes. By Hannah Evans
Jemima Jones and Raymond Blanc share their takeaway secrets
DAVID M.BENETT/GETTY IMAGES; COURTESY OF RAYMOND BLANC; JOE AND THE JUICE; ALAMY
The Times
Whisper it: the finest chefs don’t always eat the finest food, despite spending their days doing culinary gymnastics to make it. At home, after service, on the go or when they just don’t want to do the washing-up, the top chefs enjoy a takeaway just like you and me. It confirms what I’ve always believed: that you can be fussy about food and still enjoy the less sophisticated things in life like a McDonald’s or a Domino’s pizza, something the food snobs among us sometimes find difficult to believe.
So, which chef enjoys a Greggs Steak Bake on his way to work at his Michelin-starred restaurant? Who loves eating pie, mash and stewed eels? And who can’t say no to a cheeky Nando’s? I spoke
