Zurich Legacy Kitchen Cookbook - Book - Page 53
L e g ac y K it c hen
Matt
Tebbutt
Growing up, every time we visited my
university, she left me a little bit of money
grandmother's house, she would treat the
as part of her will. I could have spent it
family to her signature slow-cooked oxtail
on anything. Instead, I used it to come to
dish. I remember the delicious, rich, meaty
London, buy a Vespa, and enrol in culinary
smell filling the house, and feeling quite
school – a decision that ended up changing
overwhelmed by the meal in front of me,
the trajectory of my entire life completely.
this big bone with tender meat falling right
In the decades that have passed since
off. After clearing my plate, I'd sit in her
I was a little child in grandma's kitchen,
living room and tuck into a big, colourful tin
I have revisited her recipe and made my
of Quality Street.
own adjustments. Whenever I cook this
My grandmother was not a trained
dish, the smell and aroma take me straight
chef, nor did she know she was training
back to my grandmother's house. It brings
one. When she passed away while I was at
me so much comfort every time.
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