In praise of the unsung heroes

What a fantastic opportunity to be offered the chance to be guest editor of Caterer. When I was asked whether I would be prepared to do this, it was truly an offer I couldn't refuse.

As well as feeling honoured to be entrusted with this task, I saw it as a wonderful chance to highlight some unsung heroes, people who are achieving brilliance, creating something special or, in the case of Peter Kay, consultant to the Ark Foundation, providing a service so desperately needed that one wonders how the industry could ever cope without people like him.

These are people who in some way or other have touched me with their work, their character or their commitment to the cause, and I'm pleased to count many of them among my close friends. I hope that through the pages of this magazine, some of their infectious enthusiasm and drive will light a spark, touch the soul and rekindle motivation that might be waning with the thought of the busy Christmas period approaching.

The timing of this has been fortunate, as it coincides with publication of the revised edition of the book which has most influenced me in my career - McGee on Food & Cooking, by Harold McGee. He has spent the last eight or nine years rewriting his masterpiece, and it was the obvious choice for my Kitchen Bible.

Peter Kay has shared his frank and heart-rending story that must be read to be believed. If this doesn't touch the heart and soul then nothing will.

We have a piece on the historians running the kitchens at Hampton Court Palace; historical British food is the driving force behind the Hind's Head, my new pub in Bray. We're working with the palace on bringing to the menu a handful of forgotten historical tavern dishes.

Simon Wright, former editor of the AA Restaurant Guide, travelled to San Sebasti n to meet one of the rising stars of the Spanish gastronomic firmament. Interestingly, Andoni Luis Adúriz has risen in Spain, but hasn't yet achieved the international recognition he deserves and will no doubt eventually get. He's one of the most intelligent chefs I've ever met, and his cooking is incredible.

I'm pleased to say we have a Last Supper featuring Alberto Adriá, who with his brother Ferran has done more for food on a worldwide scale than possibly any other chefs I know. It's been a privilege getting to know them and developing a two-way street for sharing recipes and ideas.

All in all, I'm very pleased with the results of my first guest editorship. I think the articles are varied and stimulating, and I hope you'll all agree.

Now, I'll let you into a secret - one of the most exciting aspects of this job was the opportunity to tear up some of the dodgy old photos of me that Caterer has in its files. The time and effort spent editing over the past few weeks was well worth it.

Finally, my thanks to the team at Caterer. This industry would be a poorer place without them.