November 10, 1923 - June 27, 2006
Flamboyant restaurateur and writer whose cooking epitomised the new love of food in 1970s Britain
FAMOUS long before the term “celebrity chef” was coined, Robert Carrier epitomised fine dining in 1970s Britain. His restaurants, cookbooks and television programmes put truffles, brandy, saffron and spatchcock into the lexicon of many people still shaking off the memory of lumpy gravy, tinned fruit and food stamps.
His food, and his natural flamboyance, helped to persuade the British that there was nothing shameful in enjoying a good meal. He was as influential as Elizabeth David or Delia Smith, and some argued that he was the link between them.