Antony Worrall Thompson
Thompson trained as a chef before opening his own restaurants. He became a household name after regular appearances on BBC2’s Food and Drink and on Ready Steady Cook. He went on to present Saturday Kitchen. He has written 32 books including Antony Makes it Easy, Barbecues & Grillingand Real Family Food. Today, Thompson is most likely to be found at one of his two restaurants, The Greyhound in Oxfordshire and Kew Grill in London. He says he is passionate about the everyday use of everyday ingredients.
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