Mark Parr wonders what would result from a hypothetical meeting between Pierre Koffman and Fergus Henderson in an English vinyard. For years the French had a huge influence on fine dining and of course wine, but with the rise of English wines and the effect ‘BBQ’ has had on cooking, are the edges blurring? Mark will cook Entrecote Bordelaise (a la Koffman) served on a trencher (a la Henderson) using the finest ingredients, cooked over vine wood and will be asking the audience – is this French or English? Is it BBQ or ‘Live fire’ or is it just ‘cooking’.
