New cheaper recipe idea for Conran

Well, he couldn’t expect everybody to be a fan.

Terence Conran’s Bluebird, the restaurateur’s take on a French peasant’s market transplanted to London’s rustic King’s Road, has come under fire from TV chef Hugh Fearnley-Whittingstall for its high prices. Writing in the Evening Standard Fearnley-Whittingstall, who usually cuts costs by catching his own food, suggests that Conran is putting a 300 per cent mark up on his jam. And the writer fears that Conran may go further by taking the advice of a fellow guest at Bluebird, who says “Conran these days… could piss in a bucket and sell it as fish stock, and people would buy it”.