Cooking for 32 people in a field with limited supplies, under Girl Scout tents from the 1940s is one thing. Cooking for Andy Warhol at 21 years of age is something else altogether. But that's what Fiona Cunningham, our host at Maynard's Farm in Shrewsbury, did as part of her first real job in New York.
Fresh out of school, Fi studied at Cordon Bleu in London before shipping off to New York at only 21 years of age to work for Charlotte's Catering on Chambers street.
"Basically I'd just finished school and didn't know what I was doing with my life and my dad said- you like cooking right? Why don't you go and study it?"
During her time with Charlotte's, Fi was sent to cater a party for an artist and his select guests. She was responsible for making the dessert and it was a quite straight forward layered chocolate gateau with a ganache icing. Fi spent about 6 hours making this cake and when she brought it out, sitting around the table were the host- a sculptor named Arman, the supermodel Iman and Andy Warhol. The gateau went down a treat and Arman enjoyed it so much he asked Fi to become his personal chef, an offer she politely declined.
Fi also declined a promotion within Charlotte's to become head chef.
"I had plans to go with a friend to Miami, I was young and overseas and I wanted to go on holiday, so I did that instead."
So how does the woman who cooked for Andy Warhol rate DeVonn's cooking?
"Beautifully presented food combining a fusion of carribean American and well sourced local English ingredients," Fi says.
"It has a certain rustic charm, and is a contemporary take on a clever mix of earthy flavours."