I use olive oil, not much butter, hardly any cream. At the end of the day, it's everything in moderation and a little bit of what you like. You can use it in loads of things. You can get expensive stuff that's a real luxury or cheap stuff that just tastes nicer than normal vinegar. In England, girls use me as an excuse to get their men cooking.
Men are funny creatures.
Maybe when the sun comes out and they have a day off they'll start barbecuing, and they'll talk about it for the rest of the year. Almost like cavemen. They've either got kids, which we know is bloody hard work, or they've got high-level jobs. So it's good to get the boys and give them a kick on their back side. It was never a manly thing to do, be a chef.