When Roger, from our office, was an 18 year old (decades ago!) he worked in a Swiss Hotel kitchen for 5 months, washing dishes and prepping food. As the season progressed, he was allowed to make the cheese fondues on his own and, by the time he had finished, he reckons that he had single handedly created between 900-1000 of them. That was in 1978, but good recipes dont change. So, tried and tested, here is his.