After he was sacked last year, the former Daily Telegraph boss went to work at his favourite restaurant. How did he handle the heat – and the gloating politicians?
One of my final acts as editor of the Daily Telegraph was to serialise a collection of tapas recipes by husband-and-wife chefs Sam and Samantha Clark, the couple behind my favourite restaurant, Moro, in London. Soon after, I was sacked and placed on gardening leave, left to cool my heels for a few months before I could start work again.
People asked me what I would do with my time. “Short of an internship as a cook,” I told a friend, “I’m just going to catch up on reading, do the school run, travel to Spain and spend more time with my wife. I’m very Zen about it all.”
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