GOSSET CELEBRIS
Voted in the top 6 establishments in the UK for our selection of Champagne.

THE MEETING

avid Wilson really first met food by using his erstwhile, and formidable talents in commerce, sales and marketing (his original vocation) to persuade a small inn near Huntingdon to engage the then latent culinary talents of the man and his wife Patricia (the 'real cook' at that time').

The culture shock of working with more experienced people many years his junior (he was 30 at the time) - and of being servant rather than master soon evaporated and a scintillating career was being born.

Many outstanding chefs grow up in a family hotel and are introduced, almost weaned to catering and hospitality at a very young age - not David (nor Patricia) - like many outstanding contemporary Scottish chefs and great hosts neither had any formal background in catering.

Two things they did obviously know; good taste - and as later would be proved - great business sense and acumen.

The Engagement