“Ingredients often have ideal partners - ones they’re best suited to. I’m fascinated by this and like to compare it to colours and their complimentary match on the colour wheel. 

The fun begins when those perceived matches are challenged. The quest of every good chef 

I know, is to keep exploring with new flavour partnerships. I do this with too, with colour and flavour, thinking about pairs.  The perfectly, imperfect walnut halves sitting in their shell - theway walnut pairs so beautifully with fig and why that works. What makes a good match? Is it always because it’s opposite? “ 

Nicola Bennett

2024