The first time I met Graham Garrett he described to me one of his favourite food and travel experiences. It was a well trodden journey to a cider house in San Sebastián where a large group of hungry gastronomes were handed a mug, perfectly shaped for lapping up a newly cracked barrel of local cider. Alongside the fresh apply booze was a locally hunted hog, spit roasted and shared amongst friends like a ye olde post hunt celebration. I haven’t had the chance to follow in his footsteps, but it’s on the bucket list. I think this demonstrates a beautiful common trait in all great chefs – a passion for food that is social, cultural, meaningful and adored. Graham is in a position to share these stories another time in another book (hopefully), but for now the tales are of the world of music!
It’s not often you come across a book that combines the hard graft and delectable recipes of a Michelin-starred chef with the anecdotes and stories of a rock ‘n’ roll lifestyle, making Sex and Drugs and Sausage Rolls a highly unique read. I was just starting to eat solid foods when Graham Garrett was bashing the skins of his toms-toms with Dumb Blondes, Panache and Ya Ya back in the 1980s, so reading his account of this decade with a musical lens really provides a perspective I can appreciate and be somewhat envious of. So, why the transition from drumsticks to Thermomix? Well, while all good things must come to an end, it doesn’t mean good things of a different kind can’t begin.
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Book review: Sex and Drugs and Sausage Rolls by Graham Garrett
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