Tuscany’s hard-working artisan producers are very dear to Annie’s heart; so much so that she’s filling her suitcases with their specialist products. ‘We’re bringing most of the ingredients with us ourselves for Obsession,’ she says. ‘We almost always use produce from Tuscany, or at the very least things made in Italy.’ This isn’t to say that she finds British food uninspiring. ‘I love British produce, especially the more ‘niche’ ingredients such as lamb and blue cheese. As long as it’s not mass-produced, I think it’s great.’

One thing that might worry a chef about showcasing their food at a festival like Obsession is working in an unfamiliar kitchen. Not knowing how to work the blast chiller or searching for a particular utensil at a critical time could spell disaster for a dish. This doesn’t worry Annie, however ­– she’s more concerned about the social side of things. ‘It’s always easy to cook in someone else’s kitchen, so long as the host is friendly!’ she laughs. ‘We usually arrive on our tiptoes, hoping to discover something new and to have the chance to explain our cuisine, so people can fully appreciate it.’

As well as being one of the world’s greatest chefs, Annie has also become a role model for women wanting to make a mark in the world of professional cookery. The gender divide in cheffing has always leant heavily towards males, but people like Annie prove there is no reason why this should be the case. However, she does think women need to be more driven than men. ‘Honestly, I think cooking professionally is a hard job for women,’ she says. ‘I have met so few in the past forty years. You have to work until late, there’s no time for holidays and you have to be away from your home and family at the time when everyone gets together at the dinner table. It’s also hard for men, but their lifestyle seems to be more accepted. It’s a very physical job, and women need to be twice as motivated as men to become professional chefs.’