Stephen Bull wanted to escape the world of advertising, where he had a successful career. Unlike his boss, Peter Mayle, who headed for the sunshine of Provence, Bull made for Llanrwst in the rainy valley of Wales where, perversely, he thought he might have some luck opening a restaurant. Extraordinarily it worked and the rest is (almost) history, with Bull opening a succession of noted London restaurants, his penchant for well-defined, distinct flavours, contemporary but not faddish, becoming a byword for a new tradition in British eating.In Classic Bull Stephen describes his coming of age in the kitchen and adventures in the restaurant trade. But is is also his collection of favourite recipes for the home cook who enjoys food and dares to experiment but is also looking for simple interesting dishes. He hopes they give you the same pleasure they gave him.'One of London's most accomplished restaurateurs' A. A. Gill'Stephen Bull is great for waking you up and leaving you happy' Serena Mackesy, 'His name is, if you like, a guarantee of a particular standard, of a gastronomic integrity' Jonathan Meades