Remembering Jane

Jane Grigson’s friends and admirers share their personal memories, explain why her work was a source of inspiration and reflect on her legacy.

Lyn Hall

The well-oiled machine of The Observer,  Paul Levy,  the chefs and Jane Grigson moved into the School in a big way, everyone was in awe.

My staff and students did a wonderful job in looking after them:  very conscientious, aiming to please with the preparation of their ingredients, privileged and aware they were working with the crème de la crème of cookery world.

We clearly remember Jane showing the audience the delights of the Northumberland Duck.  It was a shoulder of lamb, plus a saddle of lamb on the bone, which was cut lengthways and stuffed with a heavy herbed concoction, somehow put together and roasted.

I also remember Jane in Paris in the active days of the IACP, and listening to her talk  at various gatherings. Moving easily from English cooking, she was always a passionate believer in the way the French cooked and handled their ingredients in the ’80’s and before. And, for me, it was an added extra that she always spoke as a wife of a poet.