It is the throwaway remarks rather than the masterclass itself that makes an hour or two spent in Anthony Worrall Thompson’s company memorable, and the audience earlier today, here at the World Gourmet Summit in Singapore, weren’t complaining. Time and again the cookery demonstration took a back seat as he gave his opinion on all matters culinary, by way of anecdote, tale and joke. Somehow at the end of it all he managed to produce cauliflower and courgette fritters, fish fingers, stuffed aubergine and, quirky to the end, ‘prawn lollipops’. Read More...

Tags: Anthony Worrall Thompson, Masterclass