Eyre, David (4 of 10). Food: From Source to Salespoint

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  • Subjects

    Chefs; Restaurateurs; European cuisine

  • Recording date

    2011-03-18, 2011-03-30, 2011-06-21, 2011-09-28

  • Recording locations

    British Library, London

  • Interviewees

    Eyre, David, 1961- (speaker, male)

  • Interviewers

    Dillon, Niamh (speaker, female)

  • Abstract

    Part 4: ] Food and girls continued, how he has never gone out with a girl who didn’t like food. Discusses whether he came across women with eating disorders at college, mentions friend with an eating disorder. Reflects on how he doesn’t meet women who have food issues as they don’t tend to work in restaurants – [00:06:] catering for fashion parties, anecdote about picky customers in Eyre Brothers DE discusses myths around putting on weight, how a balanced diet is key. [00:12:46] How the media obsesses over food – how children should be introduced to food (and other life skills). How parents’ who indulge their children food fussiness are storing up trouble for later. [00:17:52] How he doesn’t remember many children being fat when he was a child, now he notices overweight children. Discusses people’s food choices in supermarkets: how he compiles his menu. [00:22:38] Discusses who is responsible for the rise of the ready meal – talks about how children are naturally interested in food. [00:24:00] Talks about his enjoyment of work, how you only really make money when you are completely busy. [00:28:15] DE talks about leisure time at Newcastle University; hill racing, beer drinking, going to India, seeing snow for the first time, story about a sailing trip. [00:38:25] Describes his attitude to danger. [00:40:04] [Section CLOSED] – (muted) 00:39:54 – 00:40:33]. Mentions how there are lots of people in the restaurant business who are on the fringes of society, mentions Anthony Bourdain’s ‘Kitchen Confidential’ [00:44] reflects on the hazards of life in the kitchen (burns, and accidents). Talks about his brother leaving university and working at Brown’s in Oxford – describes Brown’s. [00:49:46] DE decision to work in restaurants rather than Massey Ferguson – first worked at Smith’s he describes Smith’s, manager was Mike Belben, Graham Norton also got a job at the same time, met Fergus Henderson there, remembers eating a stuffed pigs trotter cooked by Fergus Henderson. Then worked at Chelsea Wharf Marco Pierre White worked there for a short time – he ended up managing the restaurant for a few months, went back to Smith’s as a barman, went to Barbados to open a bar, and then worked at Rules, Coconut Grove. [00:58:00] DE getting a job as a cook at Mélange restaurant in Covent Garden, London – describes the atmosphere at Mélange. [01:01:14] Mentions the rise of nouvelle cuisine and other food fashions – DE discusses being inspired by Alastair Little. Mentions his brief marriage and his wife’s aunt’s advice to buy a pub. [01:05:21] Raising the money to buy The Eagle on Farringdon road.

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