The owner of this restaurant, Nigel Mackenzie, was never one to let me bask in the light of inventive glory for long. The words ‘surely we can make this even better’ still ring in my ears today.
He decided that it required something else, a new dimension, a bit of a tweak here and there. We tried some different variations, apple was quite good, mandarin oranges were downright disgusting. Nigel suggested bananas and straight away we knew we had got it right. Like the classic combinations of strawberries and cream, bacon and eggs and sausage and mash it is something that is more than just the sum of its parts. The only trouble now was that we had to find another name as banana, coffee, toffee pie was getting a bit long winded. It was Nigel who came up with the word ‘Banoffi’ as a combination and abbreviation of the syllables in the ingredients. It was only really meant as a temporary name but it seemed to stick and although it seemed a bit silly at the time this was in the days when ‘Lucy Moxon’s Lemon Posset’ and ‘Tipsy Pudding’ were common menu parlance.