The Press
The Age - Espresso - Tuesday March 26 2002


By John Lethlean
March 26 2002

Duck tales
Carlton's Moreton's Brasserie, run by expatriate Briton Chris Rees, has been enjoying the talents of young chef James Rees (his son), over here on a working holiday. Rees junior's regular job is at the much talked-about Fat Duck, in Bray (UK), run by the avant-garde chef Heston Blumenthal. He's cooking at Moreton's for another two weeks, but his return to Bray will be a temporary one. He's joining his parents in the business in August.