Hello I'm Krestey Young and this is a podcast from the Desert Island Discs archive.

For rights reasons, we've had to shorten the music.

The program was originally broadcast in 1993 and the presenter was Sue Lolly. My castaway this week is a chef, inspired by a dish of pigeon in red wine sauce, which he ate at the age of 18 in a Munich hotel,

he embarked on a career which just over 20 years later has brought him to the top of his profession.

He now presides over one of London's great kitchens.

He has a staff of more than a hundred

and taste buds which he says are as highly developed as a musician's ear.

Honored by his peers and applauded by Gormes everywhere,

he is the maître Shefti cuisine of the Savoy Hotel,

Anton Adelman.

So tell me about the pigeon in red wine sauce Anton that changed your life.

Give me a flavor of it first.

The first thing which I found to astonishing about the pigeon was its tenderness.

It was beautifully cooked. It was just pink, nice and pink. The depths of the red wine, they must have used a very good claret, I think, to get a source like that. Although I always say even to this day, it is not the ideal source for pigeon but then at the age

of 18 I thought it was absolutely great.

And can you taste it still?

I can still taste it you see.

I cannot remember faces but I can always recall a taste. Now where did you eat it exactly in New?

I had the four seasons in Munich which was in those days one of the great restaurants

in the country and my uncle who was my sort of professional mentor I suppose in the early days he took me there

because I just had passed my examination for apprenticeship.

Tell me about these taste buds that have such total recall. Do you think you're born with good taste?

...