“I’ve be­come the pi­geon­whis­perer. The birds come to my bal­cony, round about 7-8pm just as dusk is fall­ing, and we have a con­ver­sa­tion. I whis­tle to them, they whis­tle back. We take it in turns. Way bet­ter than Net­flix. . .

“I’ve en­joyed cook­ing on my Big Green Egg, I’ve got my vinyl col­lec­tion sorted, and I’ve writ­ten my first record re­view too for Juno Records. I’ve even writ­ten a poem, Ode to a Thriv­ing Bistro. My mum’s helped and I’ve got a choir­boy putting it to mu­sic. Bits even rhyme. We’ve painted the restau­rant, and I played golf at Stoke by Nay­land as soon as it was al­lowed. I walk every day – I’ve lived here ten years but re­alise how much of Bury St

Ed­munds I don’t know.

“Do­ing Ready Steady Cook on In­sta­gram Live has been fun, a way of keep­ing in touch, hav­ing a laugh. I try and think up how much rub­bish I can talk in 20 min­utes. I’ve done some In­sta­gram de­mos – tarte tatin, my take on paella. Not tech­ni­cal stuff, just things peo­ple can do at home.

“The fu­ture? Be­fore, it was head-down, head-down, but I’ve got to slow down. Pea Por­ridge as it was won’t be back. The big thing about our restau­rant is its at­mos­phere and it’s hard to cre­ate that with very few ta­bles. And will peo­ple want to come? Who knows. . . I’d like to do some­thing out­side, and I’d like to col­lab­o­rate more with other chefs.”

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