PEA PORRIDGE, BURY ST EDMUNDS
“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.”