In the kitchen with Michel Roux Jr

It's from his fellow Michelin-starred chef Andrew Fairlie, at Gleneagles. It reads: "Tell him I've found a bottler for his whisky. And tell him it's whisky, not whiskey." Bemused, I duly deliver the cryptic note when I meet the MasterChef judge at his restaurant, Le Gavroche, in London. I wonder what the enthusiastic Frenchman will make of my message. "Ha, ha," he laughs gamely. "Andrew's quite right. I'm looking to have a small range of Scotch whiskies under the Le Gavroche label, as my father Albert and uncle Michel had in the early days. They ran out years ago and I've asked Andrew to help me source new ones. He gave me a few really beautiful aged single malts to taste when I was up at Gleneagles Hotel.