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Has anyone else noticed how we Brits are finally – at least in a culinary sense – beginning to reverse that little difficulty we had in Boston in 1776?

First we read (in that Paul Liebrandt – an English chef who trained with Marco Pierre White and Raymond Blanc, as well as with Pierre Gagnaire in Paris and David Bouley in New York – is making big waves in the Big Apple, nominated ‘Best New Chef’ in the prestigious James Beard Foundation Awards. (Pretty much the first published review of Corton, incidentally – on either side of the Pond – appeared on this site.)

Liebrandt was once the youngest ever chef (aged 23) to be awarded three stars (the maximum is four) by the NY Times. During a break from his New York career, he has maintained his Brit-credentials by cooking, in a private capacity, for both Prince Andrew and Lord Rothschild.

Other British stars figuring large in the New York scene include Keith McNally (proprietor of the Balthazar, Pastis and so on), April Bloomfield (of Spotted Pig, and now John Dory, fame) and Neil Ferguson (the ex-Ramsay chef who made quite a success when he opened Allen & Delancey on the Lower East Side). The Wolseley team are co-venturing on Midtown’s fashionable Monkey Bar, just relaunched, and in a few months Richard Caring’s tanks will be rolling down Fifth Avenue, to establish an outpost of Le Caprice at the relaunched Hotel Pierre.

We even read in the NY Times, that an English-run restaurant in the spirit of Smithfield’s fabled St John is flourishing – well, at least surviving – in the unlikely setting of Houston. If the Brits can take Texas, surely the rest of the states must quickly follow?

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