{"type":"root","children":[{"type":"paragraph","children":[{"type":"text","value":"Llewellyn Clarke learned to cook making coconut tart with his mother. He was a boy in Manchester at the time. The Nevis half of the family stretched back further than he could trace, but the kitchen was always there."}]},{"type":"paragraph","children":[{"type":"text","value":"The chef's career came later: Le Caprice and The Ivy in London, Auberge du Pommier in Canada. He took the technique and left the weather. In 1999 he moved to Nevis with his wife Violet and settled in Rawlins Village, the breadbasket of the island."}]},{"type":"paragraph","children":[{"type":"text","value":"The first sauce was red scotch bonnet and Caribbean thyme. He made it for himself, then for friends, then for the line at the Four Seasons. Guava and mango followed. Three sauces, one kitchen, one address. The recipe doesn't change."}]}]}