Michelin starred bacon butties given away in Hatfield
PUBLISHED: 13:57 01 September 2011 | UPDATED: 20:07 07 September 2011
A ROADSIDE catering truck is not the type of establishment you’d expect to find a Michelin-starred chef.
But, that’s just where you would have found Phil Thompson the other Friday, when he swapped the kitchens of Brocket Hall’s prestigious Auberge du Lac for a food van at the Homebase car park at Oldings Corner, Hatfield.
The change in surroundings was in aid of Ford’s Centenary Tour, and in celebrating 100 years of the car giant Phil was handing out bacon butties and fruit smoothies to Ford drivers.
Phil was joined by his mum Kathy, 65, who worked for 43 years as a dinner lady with Ford serving meals for thousands of car workers at the firm’s Dagenham plant.
Normally unflappable Phil found being joined by his mum in the kitchen a daunting prospect.
He said: “I’d rather do 78 covers at the restaurant than be shouted at by mum.”
Phil made the bread rolls himself and ordered in his preferred dry-cured smoked bacon.
So what makes the perfect bacon butty?
“Freshly baked bread and nicely cooked crispy bacon – not to hard, not too soft,” he said.
He added: “This is not what I usually do but it’s great to have mum here helping me out.”
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