With a career spanning 30 years and a portfolio of restaurants in London and beyond, Galvin cooked three of his career-defining dishes for his Townhouse menu. This is what his own last meal would look like: “I’d choose slowcooked Pyrenees lamb, combining elements of both my key culinary influences. Lamb shoulder is a bit like a cross between a roast and a confit. There are so many layers of fat in there — it renders beautifully. I’d serve it with a classic vegetable stew and tiny pasta filled with cheese and fresh herbs called Ravioles du Royans.
And for dessert, Pierre Koffmann’s pistachio souffle… it’s to die for.” (It must be good — Russell Norman chose it too, p77.)