Restaurateur Tony Allen and top Italian chef Giorgio Locatelli share a passion for simple, good food.
They're on a mission to convince more of us of the quality of fresh English produce.
Hot on the heels of their successful BBC series, the two foodiphiles were on stage at the Corn Exchange to give a food demonstration.
Their jokey, informal approach translates well to a live audience and, though they might like to agree to disagree about plenty, there is no mistaking their professionalism. These boys know their stuff.
Giorgio made fresh pasta using only flour and water and educated us about balsamic vinegar - like wine, the best stuff is aged in oak barrels for up to 50 years - while Tony took charge of an octopus and a whole wild salmon.
As Giorgio explained: "Our cooking is ingredient-orientated not recipe-orientated. This is not art - this is food for people to eat."
If you were unfortunate enough to miss them, go buy the book.
Review by Kim Protheroe, kim.protheroe@theargus.co.uk
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