Read Their Stories People who use our services are more likely to successfully quit
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Food mattered, not as culture (I did not pod beans at my grandmothers knee, gather forest mushrooms nor chase farmyard hens) but in a way that was elemental and pressing: as tea, as something to eat, cheap food, fried food, food in packets, food in tins, or if Dad had done a runner, no food at all. (Dad, a boozing philandering pub-band musician always on the lookout for the main chance and always coming up short, was also Gordon Ramsay, and, owing to the shared name, the son still gets letters from creditors, ten years after his fathers death.) But food ultimately provided Ramsay with his first employment: a part-time job, a catering-school scholarship, a pub kitchen, a hotel restaurant in London, until 1988, when, flipping through a magazine, he came upon a picture of Marco Pierre White
