The next chapter 6 December 2019 Lexington managing director Julia Edmonds on taking the helm at the boutique caterer and her people plans for the future
In this week's issue... The next chapter Lexington managing director Julia Edmonds on taking the helm at the boutique caterer and her people plans for the future
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01 January 2000

1. (c) This was a fashion brought about by the Dutch ambassador to China, Nieuhoff, who drank his tea with milk and adopted the practice with coffee.

2. The genuine product would be stamped with the farm number, dated and marked fine or superfine.

3. This short traditional grace means: "In the name of God."

4. In the south of the country, it is favoured cut into chunks and served in a hot curry sauce. It is also often pickled and stored in jars, in a similar way to our own pickled onions or gherkins.

5. Also known as rosella, this plant is better known as sorrel.

6. (a) "Mijoter" is often specified for stews and one-pot dishes where a long, slow simmer is required.

7. A grunt is a New England dessert made with biscuit dough and fruit. The cobbler is similar in style but comes from Pennsylvania and is of Dutch origin.

8. The point of the dispute was to decide who had invented the legendary chocolate torte, Demel's famous pastry shop or the Sacher Hotel. The Sacher Torte was finally victorious.

9. It is an exotic jacket potato. Baked, split in half and scooped out, it is filled with the eggs, mixed with crayfish and decorated with the tails.

10. This drink is brandy-based, mixed with orange and lemon juices. It should be served in a hollowed-out apple and drunk through straws.

11. Camembert has less than half that amount of fat, at 23.2%. Both have similar water content but Camembert has 22.8% protein, cream cheese just 3.1%.

12. Diples are pastry bows, best served covered with warm honey and chopped walnuts, dusted with cinnamon. They are as popular with Greek children as pancakes are with British children.

13. In winter, they are eaten in soups and casseroles, and often fried, but in summer they are popularly served ice-cold as zaru undon, zaru soba, hiyashi somen or hiyashi gomoku-soba.

14. There may be two main causes: the oven temperature has been too high, or the ingredients have been over-mixed.

15. Lard was the preferred product because of the extra flavour and richness it added. Chicken fat is also popular.

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