private chef to the cazalet family, who were horse trainers to the queen mum, and that was in the fairlawne estateyed seven years there and... ..that, i think, is where he saw that gap in the market. he realised that actually, yes, you're right, the food scene in great britain was dire. and in 1967, he went to see his boss... ..the cazalets, and said, "look, i'd like to open my own restaurant." and they were overjoyed, gave him £500. and you can imagine — £500 in �*67 was a lot of money as a going away present to set him up, and uncle, to open le gavroche. and i think they were very crafty, the two brothers — they saw a huge potential here and a huge gap in the market. it took off. mmm. michelin stars arrived before too long. first one, then two. yeah. you trained in paris, but you decided to come back and, ultimately, you were trained and groomed to take over. do you think you changed, fundamentally changed, le gavroche from what had been set up by your dad and your uncle? no, and i think that's part of the reason of the success and the fact that we're still here today. i think it's key to stay t

private chef to the cazalet family, who were horse trainers to the queen mum, and that was in the fairlawne estateyed seven years there and... ..that, i think, is where he saw that gap in the market. he realised that actually, yes, you're right, the food scene in great britain was dire. and in 1967, he went to see his boss... ..the cazalets, and said, "look, i'd like to open my own restaurant." and they were overjoyed, gave him £500. and you can imagine — £500 in �*67 was a lot of money as a going away present to set him up, and uncle, to open le gavroche. and i think they were very crafty, the two brothers — they saw a huge potential here and a huge gap in the market. it took off. mmm. michelin stars arrived before too long. first one, then two. yeah. you trained in paris, but you decided to come back and, ultimately, you were trained and groomed to take over. do you think you changed, fundamentally changed, le gavroche from what had been set up by your dad and your uncle? no, and i think that's part of the reason of the success and the fact that we're still here today. i think it's key to stay t