For all the people in the room who have read Gabrielle Hamilton’s book Blood, Bones and Butter, they will know why we should all be interested in hearing what this chef has to say about food and well, to be honest, life in general. For anyone who hasn’t read it, do so immediately. Hamilton is the chef/owner of Prune restaurant in New York, whose brunch service sees queues forming two hours before the restaurant opens for service on a Sunday morning. We ask her about the future of food and why, twenty years into the game, she describes herself as a ‘reluctant chef.’
