Simon There's nothing complex about cooking grilled sole with samphire. It's the composition that challenges, vexes and provokes.
Imagine a chip on the shoulder of Michelangelo's David. Can you see how wrong that is? Not as an object but as a shape. The right angles of the chip are harsh against the contours of the flesh. That's how you must think of food. Sculpturally.
We spent hours composing a grilled sole with samphire that was sculpturally sound. Only to realise that no plate could ever accomodate sole and samphire with any artistic credibility. The samphire was to the sole as the chip is to that shoulder.
We removed it to a separate plate. And we were happy.
Simon
