When I received an invitation to spend a morning in the pastry section of Rocco Forte’s Brown’s Hotel in Mayfair with head pastry chef Fabien Ecuvillon I was delighted. Fabien is a very good friend of mine; we have known each other for sometime. I like to listen to Fabien as he knows what he’s talking about and I know that I will learn a thing or two.
While I was there Tony has turned out 360 miniature scones for the afternoon tea. Vernon baked a few apple cheesecakes and made a batch of individual Yorkshire Rhubarb pies. The rest was a blur as they all move so fast, I have about 300 blurry photos of them all dashing about. I had a great morning and felt privileged to be there, as I have not been in a pastry kitchen of that calibre for quite some time.
Fabien has made