At a relatively early age Fuchsia Dunlop became hooked on China.  She decided to learn Mandarin at evening classes and eventually won a scholarship to study in Chengdu, Sichuan. It was there that she trained as a chef, the first westerner to attend the Sichuan Institute of Higher Cuisine. As a result she is now one of the foremost experts on Chinese cuisine and has built up a large and devoted following across the world.

"I'm not the best cook I know, I'm not the best manager and I'm not the best accountant. But I know a good one when I see one. I've been fantastic at delegation." So says Prue Leith during her conversation with Fuchsia Dunlop, herself a highly respected cook, food-writer and authority on Chinese cuisine.