The Grand Prix Gourmet - Phil Hitchings

Like your beloved editor (), Phil Hitchings from the UK includes amongst his passions in life gourmet foods, fine wines and Formula One.

Formula One, the world's most prestigious race series, travels to some of the most glamorous locations in the world and Phil has prepared a gourmet menu for each location - and each race.

Phil Hitchings writes:

"I'm a life time race fan, beginning with Tyrell back in the late 60's and then Ferrari from the 76 onwards. I have always enjoyed my food (blame my father on both counts). I really developed a taste for good food while working in a small restaurant, called Dinner at 8.00, back in the 80's. It was a two man operation and we used to serve a set meal (omnivorous and vegetarian) at a set time great fun while it lasted.

I had begun to enjoy wine then but only really developed a taste for wine of all levels during the early 90's. While everyone else seemed to be going Chardonnay and Cabernet Sauvignon crazy, my brother in law and I would scour the shelves, caves, and racks to find different wines and varietals from different countries. I remember suggesting that we track down "race wines" i.e. a wine from the country where the race is being held, the actual region if possible. It seemed only natural to serve something "local" to go with it.

So the F1 Gastronomic blossomed from there.

I had great fun tracking down recipes, and in some cases ingredients. Like with all things in life we've had a few disasters but in the main they have been fun. I kind of took a culinary sabbatical when my children came along. Now the youngest is about to start school and the sleepless nights are over (until the older one's hit adolescence at least) so it's back to the old days for me.

I usually prepare most of my food on Saturday evening and then I only have to put the dish together on Sunday. The reason most of the recipes have bread alongside them is two fold. Bread is a global staple and it means I don't miss any race action while hovering over pasta, or rice or potatoes etc.

I do find time to indulge in photography (particularly motor sports and landscapes), of which some pictures I am still very proud of. (I've even sold a few for real money!!). When forced back into the real world, their definition not mine, I am a Lecturer in Developmental Psychology and Health something I enjoy with as much passion as everything else really.

I hope you try some of the recipes. Don't forget you don't have to eat the food while the race is on, the food tastes so much better afterwards anyway. Besides, even the hardiest of us would find it difficult to do justice to such good food a 4.am local time!!"