Amuse Bouche

A guest who came to lunch on the second or third day of the presidency remembers an array of cutlery which would do justice to a state banquet, and a staff member standing behind each chair - and that was in response to Mary’s request for soup and sandwiches. ‘The food, the style of catering was over-elaborate,’ she says. ‘We kept simplifying it’

from Mary Robinson by Olivia O’Leary & Helen Burke