You wouldn’t think a top chef would dare serve a Michelin inspector instant custard powder – but that’s exactly what Phil Vickery did.
“I did a steamed sponge pudding, and I served it with Bird’s Custard – and I got a [Michelin] star for that meal. OK, I adapted it – I put a few vanilla seeds in it and bits and pieces – but essentially, it was a thickened starch-based custard – and he loved it!” says Vickery, 60.
