The right time, the right place.

[Andy Lynes]

Racine seems to have been welcomed with open arms by critics and customers alike. It would appear that London was crying out for the sort of robust French food you are currently dishing up, and is in strong contrast to the "jelly and ice cream" school of cooking that makes the headlines at the moment. Is this a happy coincidence, or did you sense the time was right for such a venture?

[tripe]

Yes we have been very lucky. But I also think that the food I am cooking is what people find very accessible and comfortable. They have missed. Wher I am lucky is that people want to eat what I am happiest cooking