User:CharlesWemyss/Alastair Little

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Born in Lancashire, from a very early age Alastair Little paid careful attention to the food and flavours around him. On early holidays around Europe with his parents, his eyes (and tastebuds) started to open up to a new world of possibility. After graduating from university, a career in food was far from clear; but 1970s Soho in London became the launchpad for a self-taught chef who has had a real and lasting impact.

His eponymous restaurant in Frith Street was pioneering; and legendary - and a new generation of chefs passed through its kitchen, sat at the tables and drank at its bar. His books, including Keep it Simple (written with Richard Whittington) and Alastair Little's Italian Kitchen, transmitted his simple, thoughtful approach to home cooks all over Britain.

Alastair is one of Britain's best self-taught chefs. He was the former head chef at Old Compton Wine Bar London, from 1974 to 1976.

== When he was growing up, Alastair traveled widely across Europe because his father was a naval officer. His travels ignited his passion for food, although he didn't study cooking formally, instead, he read archaeology at Cambridge.

After finishing his studies he returned to his main passion of cooking and learned his trade at London venues, before setting up on his own, first with Suffolk restaurant Le Routier and then Simpsons in Putney. He was also a chef at L'Escargot restaurant in London from 1981 to 82.

Alistair's eponymous restaurant, which he opened in Soho in 1985, soon became known for its culinary excellence and one of the great London eateries.

In 1993, his cookery skills were recognised when his restaurant won the Times Restaurant of Year award.

Little has published a number of books, including; Keep It Simple (1993), Food of the Sun (1995), Italian Kitchen (1996), and Soho Cooking (2000). These have all sold well and increased Alastair's celebrity status.

Among his interests are reading, mycology, and watching sport.

Alastair's cookery has been a major catalyst in the evolution of modern British cuisine

James Martin