CH, ch, ch, chive talkin… Most often asked question of my time as a rock n roll touring chef is either 'who were the biggest prima donnas?' or 'who were the coolest band to tour with?'

The former shall remain nameless for the moment but let’s just say he was a not so charming man… The latter is a shoe in and it was eight wonderful weeks spent cooking for The Bee Gees, family and crew.

These guys had been round the block and had all the T-shirts so they wanted to make touring a pleasure not a pain. Firstly, the brothers had all the kids, wives, aunties and grannies on tour with them and we only did three gigs on and three days off, which made a nice change and relaxing atmosphere.

Glasgow Times:

The catering area was really at the heart of this tour and you would often find the wives pottering about the kitchen.

As a rule they had modest unfussy tastes, full English breakies, Shepherd’s Pies, Toad in the Hole, Steak and Chips and everything with Heinz baked beans.

Read more: John Quigley on the dish that kept Guns n Roses sweet 

Every Sunday it had to be roast beef with all the trimmings; roasters, cauli cheese, carrots, gravy and of course, Yorkshire puddings.

Glasgow Times:

Now I had never made a Yorkshire pudding before and thought how difficult could it, so I gave it a bash, however disaster struck and my first efforts were quite rightly scorned by Mrs Maurice Gibb, as she said in her straight talking broad Yorkshire accent ‘They’re more like bloody pancakes.'

However she took pity, jumped in the kitchen and using her mother’s secret recipe saved my blushes and we managed to produced towering skyscapering Yorkies.

Read more: This cafe has been crowned the best in Glasgow 

The secret is a ratio of 40/60 milk to water which keeps them crisp and light and make sure the oil is sizzling before you add the batter.

Cook/prep time: 4 hours

Serves 4 big uns


75g plain flour

2 med egg

75ml semi-skimmed milk

55ml water

40g beef dripping or 2 tablespoons flavourless oil

Salt and freshly milled black pepper


1. Place the flour and a little salt and freshly ground black pepper into a

bowl. Add the eggs, mixing in with a whisk, then gradually pour in milk and water mixing slowly to prevent lumps.

2. Cover the bowl with clingfilm and chill in the fridge for 3 hours.

3. Preheat the oven to 220C/425F/Gas 7.

4. Put a little of the dripping in four non-stick Yorkshire pudding tins. Place the tins in the oven until smoking hot.

5. Remove from the oven and quickly fill the moulds with the batter. Return to the oven and cook for 20-25 minutes.

6. Turn the oven down to 190C/375F/Gas 5 and cook for a further 10 minutes to set the bottom of the puddings.

7. Remove from the oven and serve.