770: British Cooks Prue Leith & Nigella Lawson
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
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How Did You Start Your Own Restaurant?
I went to culinary school in 1960. The techniques were all classic French-based technique. But there was a sort of English country house feeling about the food. I've never thought restaurateurs should tell customers what they're to eat or drink. And so we had no dress code, and we stayed open very late. We weren't that good, but I had a lot of publicity because I was a woman. So people often say, how did you break the glass ceiling? But because I was always self-employed, there was no glass ceiling. I was making the rules. Women suffer when they've got a boss who is institutionally anti-women. But if you were a boss
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