What We Eat


	Exact Match

Desert Island Dinners

What We Eat welcomes Richard, 7th Earl of Bradford, to our desert island.

Richard, 7th Earl of Bradford, a creative and experienced restaurateur, opened the wonderful Porters English Restaurant in Covent Garden, London in 1979 serving real English food. In the 1990s, the great success of Porters led to the opening of two highly popular London porters bars.

Richard is also President of the Master Chefs of Great Britain, a Committee Member of the Restaurant Association of Great Britain, and President of the Wrekin Tourism Association and Wrekin Heritage.

Making use of his experience of titles and stately homes, he published an extensive collection of humorous stories, entitled Stately Secrets: Behind-The-Scenes Stories from the Stately Homes of Britain. He writes a monthly column in The popular UK evening paper, the Express & Star and is also a member of The Guild of Food Writers.

Richard's series of web sites include Porters English Restaurant, and three online restaurant guides, Restaurant-Guide, London-Restaurants and English-Restaurants. He also owns shopping sites VIP-Direct, offering discounted branded goods in the UK and VIP-Enamels, that offers Crummles enamel boxes for delivery world-wide.

If you plan to visit England, Richard's Virtual London, is a very popular site containing lots of useful information about London including tours, flights, accommodations, language schools and much more.

Now read about Richard's Desert Island Dinners experience:

WWE: Richard Bradford, thank you for joining us for Desert Island Dinners at What We Eat.
Richard Bradford: It is my honor to join your other celebrities that have previously been marooned there.

WWE: OK, a quick breakfast question, how do you like your eggs cooked?
Richard Bradford: Either poached or lightly scrambled.

WWE: Imagine that we whisk you off to a desert island. You are allowed one meal and one drink, but it has to be the same one every day. What would you choose?
Richard Bradford: Appropriately, as surely there will be a bountiful supply of fish, sushi and sashimi with all the usual trimmings, and a glass of light, fragrant New Zealand Sauvignon Blanc, like Palliser Estate or Cloudy Bay; I could happily survive on those for all eternity.

WWE: We are pleased to tell you that we have decided to build a restaurant on your desert island. So to you, our only customer, what type of food would you like us to serve?
Richard Bradford: Thai, my personal favorite for its variety and lightness.

WWE: Is there any restaurant that you'd like us to model ours after? Remember, you have to eat here every single day!
Richard Bradford: Any good quality Thai restaurant, like the Thai Gallery in Marbella, but preferably one that uses very little oil in its cooking.

WWE: As a special thanks to you for visiting our island, we will bring you a bag of goodies - what 5 food items would you like us to pack?
Richard Bradford: Caviar, smoked salmon, foie gras, wholemeal bread and cucumber.

WWE: And we can't let you leave the island without making something extra special, so what Desert Island Dessert would you like us to make you?
Richard Bradford: A huge selection of fresh tropical fruits, served plain.

WWE: Thank you very much Richard for supporting What We Eat and for sharing some food fun with all the foodies out there!

Read previous months' Desert Island Dinners interviews :

Chef Rick Bayless
Chef Caprial Pence
Chef Michael Chiarello
Chef Anne Willan
Professor Michael Howe