Edward Moon was a travelling chef working in the British Colonial service in the early nineteen hundreds.

Employed by governors and ambassadors around the globe he was famous as an English eccentric capable of creating a culinary “Little England” wherever he was posted.

The banquets he cooked for, serving his traditional English recipes and dishes, became legendary amongst diplomatic circles.

Edward was also a creative cook, enthusiastic and excited by the local ingredients, cooking styles and methods he encountered on his exotic travels.

He retired to England in 1940 and recorded his experiences, philosophy and recipes in a book “The Travelling Cook’s Companion”.

It is the spirit described in this book that has helped us inspire our restaurants.

“I recommend Edward Moon where I had the pork and parsley sauce – a dish Falstaff would have approved of

GARETH HUN DAVIES
The Mail on Sunday



 
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