Tom Aikens describes the tough reality of working in a busy successful kitchen. Starting out working under the esteemed Pierre Koffmann, he ran into problems as an Englishman in an all-French staffed restaurant.

He gave as good as he got though, and soon rose in Koffmann’s favour. The experienced chef taught him valuable work patterns and ‘clock-watching’, teaching him to be organised and work in strict routines in the kitchen.