About the Book
A collection of recipes and photos reflecting Chef Neil Armstrong's inspiration and delight working and travelling in Andalucía. Many of the dishes draw directly on local influences while others are based on the Neil's classical French culinary training and tastes. All images are by the author, as is the food, cooked to order and photographed 'live' before being served and eaten. This is a collection of real food memories and experiences, cooked from the heart and recorded from the chef's perspective.
A graduate of the University of St Andrews and a Diplomate of Leiths School of Food and Wine, Neil started his professional culinary career in South-West France under Thierry Marx at the two Michelin starred Chateau Cordeillan-Bages and latterly worked with M.O.F. Franck Ferigutti at Le Chapon Fin, one of the oldest and most famous Michelin starred restaurant in the region. With a wealth of experience delivering excellence in culinary education, Neil has served as both a Senior teacher at Leiths School of Food and Wine and a Master Chef Lecturer of Le Cordon Bleu, London. The past 5 years have seen Neil diversify as an international private chef with a Forbes list clientele whilst developing as a commercial demonstrator and food business consultant working with a prestigious range of commercial clients in UK including Group SEB and Subzero & Wolf. In 2010 Neil founded Cuisto Limited as a commercial platform for provision of consulting, coaching and private chef services.