Jock Mullard (1958) A winning mixture of old friends, delicious food ...
Jock Mullard (1958) A winning mixture of old friends, delicious food ...
Jock Mullard (1958) A winning mixture of old friends, delicious food ...
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Simple Recipe<br />
Above: Lobsters ready for packing at the Colchester Oyster Fishery and below: the Oxford reunion<br />
Will Davenport with Hamish Aird at Limney<br />
was Managing Director <strong>of</strong> Colchester Oyster<br />
Fisheries, suppliers <strong>of</strong> wonderful oysters,<br />
crab and lobsters to many <strong>of</strong> the finest<br />
restaurants and chefs in the country. After<br />
Newcastle University where he studied<br />
Biomedical Sciences, Will worked in the<br />
Bibendum Restaurant in the Fulham Road<br />
before going to the Ballymaloe Cookery<br />
School in Ireland. For the next three years<br />
he had various jobs, including cooking<br />
for a Private Equity Firm in Mayfair, in a<br />
chalet in the Alps and as a private chef for<br />
a family on the south coast. In 2004 he was<br />
Head Chef at Yokanga Lodge in the Kola<br />
Peninsular in Russia’s Arctic Circle, catering<br />
for European clients who were fly fishing<br />
for large and numerous salmon. He then<br />
went to work Colchester Oyster Fishery as<br />
Sales Manager before becoming Managing<br />
Director in 2006. A telephone call and<br />
the use <strong>of</strong> his website ensured a suitable<br />
quantity <strong>of</strong> dressed lobsters were on their<br />
way by carrier to arrive, still nicely chilled,<br />
the next day.<br />
The guests arrived, over half the crew<br />
from abroad – Canada, the United States<br />
and South Africa. Chris Messum with his<br />
chef and staff were there with with <strong>food</strong><br />
and equipment. The wine was poured, the<br />
<strong>food</strong> was served, the recipe was complete.<br />
I can almost hear Old Radleians<br />
reaching for their pens to complain<br />
about the shameless use <strong>of</strong> advertising<br />
and the promotion <strong>of</strong> wet-bobs in The<br />
Old Radleian. None <strong>of</strong> the Old Radleians<br />
mentioned here have asked for their<br />
details to be given, nor, unfortunately for<br />
me, did they <strong>of</strong>fer me any special deals. I<br />
give their details because they are excellent<br />
and you may wish to contact them. And,<br />
in case you want to know, <strong>of</strong> course<br />
Oxford won in 1967.<br />
Architect<br />
Peter Tuke – Tuke Manton Architects LLP<br />
20 Prescott Place, London, SW4 6BT<br />
http://www.tukemanton.co.uk<br />
020 7627 8085<br />
Caterer<br />
Chris Messum – By Christopher<br />
Hops Cottage, 2 The Old Crown<br />
Skirmett, Henley-on-Thames, RG9 6TF<br />
01491 638 069 and 07799 642 059 (mobile)<br />
chris.messum@btinternet.com<br />
Wine<br />
Will Davenport – Davenport Vineyards<br />
http://www.davenportvineyards.co.uk<br />
01892 852 380<br />
20 the <strong>old</strong> radleian 2007<br />
the <strong>old</strong> radleian 2007<br />
21