Slap-up celebration on menu after chef served with an MBE at Palace
THE CHEF’S special at Buckingham Palace yesterday was the MBE, and Ainsley Harriott said he would celebrate his investiture in appropriate style, by taking his family to an expensive restaurant.
He chose The Wolseley, next to Fortnum and Mason, where lunch and dinner is served beneath elaborate, art deco chandeliers.
Harriott, whose apprenticeship was served at Verrey’s restaurant nearby, described his recognition by the Queen as “very special”.
Having made a career of trying to make cooking more accessible, he said food remained his passion.
“It’s bringing food to people who perhaps a little bit shied away from it, (were) a little bit embarrassed about it,” he said.
“What I’ve tried to do over the years is to kind of open the door to say ‘It’s a meal, it’s OK, don’t panic, don’t get worked up about it’.”
Harriott made his name on the TV show, Ready Steady Cook, which has just been revived after a decade. He had sent a good luck message to Rylan Clark-Neal, his successor as presenter, he said.
Acknowledging the concern over the possible spread of coronavirus, the Queen wore large white gloves at an investiture for what was believed to be the first time.
Professor Dame Sally Davies, England’s former chief medical officer, who was made a Dame Grand Cross for services to public health and research, said she was “happy to see her looking after herself and playing her wonderful role”.
Dame Sally shook hands with the Prince of Wales, an action she said is still okay “at this point”.
Others honoured included a trio of singing priests who gained global fame in 2008 when their classical religious melodies became known internationally.
They were created MBEs alongside the England netball captain Serena Guthrie, while Nicky Henderson, who has been British jump racing Champion Trainer five times, was honoured with an OBE for services to horse racing.