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With no prior restaurant experience, the owners of Bistro Tatau sought guidance from many sources and friends already in the business when starting the business. Primary among them was UK chef Jane Baxter who happened to be living in Samoa at the time. Jane generously offered time, information and skill as well as an ethos which is still evident in the restaurant today.
After the birth of her son David, Jane returned to the UK where she became head chef at the Field Kitchen at Riverford Farm. During this time she also managed to co-write the “Riverford Farm Cook Book” which showcases the organically grown vegetables from the farm. It also draws on Jane’s travels and experiences in restaurants where she worked around the world. One of Bill’s recipes for “red cabbage and beetroot confit” is included in the book.
The Riverford Farm Cook Book won numerous awards. The following is an extract from the book. This book was followed by “Everyday and Sunday – Recipes from Riverford Farm” which Jane co-wrote with Guy Watson.
Since then Jane has written several books including the fabulous “Leon – Fast Vegetarian” with Henry Dimbleby. We have included several of these recipes among our Menu here at Bistro Tatau (with several adaptations). Jane has since set up her own restaurant (Wild Artichokes) in Knightsbridge UK and when not travelling, writes for The Guardian. She is currently about to publish her 6th book. Can’t wait Jane!