W: I hope I’m not interrupting your work, Paul. You must be very busy at this time of the day. M: Not at all. Come in, Come in, Mrs. Finch. I’m just tasting a few of the dishes we’ll be serving this rooming. W: That looks interesting. What exactly is it M: That one is fish—in a special sauce. One of my new creations, actually. W: I’m looking forward to trying it.M: I do hope you’ve enjoyed your stay with us. W: Very much, indeed. We both find it very relaxing here. M: Well, I’m sure there’s lots more you’d like to ask, so, please go ahead. W: Thanks. I notice that you have a sort of team of helpers. How do you organize who does that Surely, it’s difficult with so many talented people M: Everyone contributes ideas, of course, and to a certain extant shares in the decision-making. We all have our different specialties and different ways of doing things, but that’s a great advantage in a place like this. If there is any disagreement, I have the final word. After all, I own the business and I’m the boss. But it happens rarely. I’m glad to say. W: Have you had them with you for long M: Net all of them, no. Alan’s been with me for about five years. I used to have a restaurant on the east coast. Then I got the offer to do a lecture tour of Australia and New Zealand, you know, with practical demonstrations, so I sold the business, and then Alan and I looked a- round for two young chefs to take with us. Tom and Martin have been working for me ever since. Chefs are not a problem, but I’m having a lot of trouble at the moment finding good, reliable domestic staff. W: How long did the tour last M: We were away for over two years in the end because more and more organizations wanted to see the show, and one thing led to another. W: Had you been considering this present venture for long M: For some time, yes. During the tour I began to think it might be interesting to combine the show idea with a permanent establishment, and so here we are. W: And what made you choose this particular sport M: Quite a few people have been surprised-you’re not the first. It does seem a bit out of the way, I know, but I didn’t want to start up in London. There’s far too much competition. Then I decided to go for a different type of client altogether-the sort of person who wants to get away from it all; who loves peace and quiet, and beautiful scenery but also appreciates good food. When I saw the farmhouse I couldn’t resist it. I was brought up not far from here so everything just fell into place. W: To go back to the food, Paul. Do you have a large selection of dishes to choose from or are you always looking for new ideas M: Both. A lot of the dishes had already been created on the tour, but I encourage my staff to experiment whenever possible. I mean I can’t keep serving the same dishes. The people who come here expect something unusual at every course, and some guests, I hope, will want to return. W: I know two who certainly will. M: It’s very kind of you to say so. Is there anything you’d like to know W: As a matter of fact, there is. Your grapefruit and ginger marmalade tasted delicious. Could you possibly give me the recipe M: It isn’t really my secret to give. It belongs to Alan, but I’m sure if you ask him he’ll be glad to oblige you — as long as you promise not to print it in your magazine.

Paul once lectured on cooking with practical demonstrations in Australia and New Zealand.