Hugh Fearnley-Whittingstall 

Hugh Fearnley-Whittingstall turns chalet chef

Chef rustles up tasty Alpine treats for hungry skiers in Switzerland
  
  


Skiing: Hugh Fearnley-Whittingstall in Switzerland
The chalet chef not only has to deliver crowd-pleasing, tummy-filling feasts - he also has to clear the snowfall as well
Photograph: Beat Schweizer/Agency Anzenberger Photograph: Beat Schweizer/guardian.co.uk
New Orleans: Hugh Fearnley-Whittingstall in Switzerland
Pancakes - the instant fix for hungry skiers - were allowed only at breakfast
Photograph: Hugh Fearnley-Whittingstall/Guardian Photograph: Hugh Fearnley-Whittingstall /guardian.co.uk
Skiing: Hugh Fearnley-Whittingstall in Switzerland
The real food find was the fabulous cheese shop in Champéry - a proper little Swiss alpine town - which stocked an outstanding aged Gruyère
Photograph: Hugh Fearnley-Whittingstall/Guardian Photograph: Hugh Fearnley-Whittingstall/guardian.co.uk
Skiing: Hugh Fearnley-Whittingstall in Switzerland
Successful ski cuisine has to deliver maximum starch with maximum taste. Polenta is a great starchy stuffer - try it with sauteed wild mushrooms
Photograph: Beat Schweizer/Agency Anzenberger Photograph: Beat Schweizer/guardian.co.uk
Skiing: Hugh Fearnley-Whittingstall in Switzerland
For a carbo load, you can't go wrong with tartiflette; while fondue is a bit like Christmas dinner - not necessarily the best meal of the year, but great fun
Photograph: Beat Schweizer/Agency Anzenberger Photograph: Beat Schweizer/guardian.co.uk
New Orleans: Hugh Fearnley-Whittingstall
One of my two set pieces of the week was a bolito misto - a massive meat fest
Photograph: Beat Schweizer/Agency Anzenberger Photograph: Beat Schweizer/guardian.co.uk
Skiing: Hugh Fearnley-Whittingstall in Switzerland
Lunch is served on the terrace of Chalet les Beliers in Les Crosets
Photograph: Beat Schweizer/Agency Anzenberger Photograph: Beat Schweizer/guardian.co.uk
Skiing: Hugh Fearnley-Whittingstall in Switzerland
Feeding 10 hungry skiers every day is no big production if you work on the principle of minimum labour, maximum calories
Photograph: Beat Schweizer/Agency Anzenberger Photograph: Beat Schweizer/guardian.co.uk
New Orleans: Hugh Fearnley-Whittingstall
Apple and prune pudding cake - serve it cold for afternoon tea or warm with lots of cream or custard
Photograph: Beat Schweizer/Agency Anzenberger Photograph: Beat Schweizer/guardian.co.uk
Skiing: Hugh Fearnley-Whittingstall
We tuck in with the Skeet family after a morning on the slopes
Photograph: Beat Schweizer/Agency Anzenberger Photograph: Beat Schweizer/guardian.co.uk
Skiing: Hugh Fearnley-Whittingstall in Switzerland
We've all agreed we'll be back - same families, same resort, same chalet, right opposite the Dents du Midi, a stunning Alpine ridge that catches the evening light
Photograph: Hugh Fearnley-Whittingstall/Guardian Photograph: Hugh Fearnley-Whittingstall/guardian.co.uk
 

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