Michelin starred bacon butties given away in Hatfield

PUBLISHED: 13:57 01 September 2011 | UPDATED: 20:07 07 September 2011

Kathy and Phil Thompson cooking bacon

Kathy and Phil Thompson cooking bacon

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.”

If you value what this story gives you, please consider supporting the Welwyn Hatfield Times. Click the link in the orange box above for details.

Become a supporter

This newspaper has been a central part of community life for many years. Our industry faces testing times, which is why we're asking for your support. Every contribution will help us continue to produce local journalism that makes a measurable difference to our community.

Latest from the Welwyn Hatfield Times