By John Lethlean
March 26 2002
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.