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. Pulgogi is a favourite dish of barbecued beef. Buckets of white hot coals are placed in a well in the centre of the table.

2. The style they use is that of the smokehouse, using indirect heat with wood chips that have been soaked. The slow, gentle cooking in an enclosed unit provides a smoky flavour.

3. Asado is the word for ribs. Pork and beef are equally popular and neither marinades nor special seasonings are traditional, just salt.

4. Invented by London restaurant owner, James Pimm. The bases are: No1 gin, No2 is whisky, No3 is brandy, No4 is rum, No5 is rye and No6 is vodka.

5. This US recipe is served in half-a-grapefruit lined with lettuce and contains grapefruit segments decorated with maraschino cherries and dressed with oil, grapefruit juice and seasoning.

6. Normally containing cucumber, lettuce, tomato or aubergines, yogurt is the favourite dressing and very cooling on a hot day.

7. Thought to have come from the expression barbe à queue, meaning beard to tail.

8. A simple fizzy drink, it is flavoured with a secret mix of herbs and sassafras oil.

9. There are positive references to salad dressings around this time and the recipe was the same as the classical vinaigrette - oil, vinegar, salt and pepper.

10. Tusk should be prepared in the same way as any fish before cooking. It is a member of the cod family with a red or yellow back and white flesh.

11. Referring to all outside dining, the Italian term alfresco is often used. This is particularly the case where restaurants have street tables, but care should be taken that furniture does not cause an obstruction and a licence may be necessary.

12. Salsa borracha, drunken sauce, is traditional at Mexican barbecues. Made with chillies, garlic, olive oil, salt, pepper and pulque, a beverage of fermented sap.

13. The Spanish are famous for many drinks, but the red wine and brandy sangria is drunk at beaches and outdoor events worldwide.

14. The dish, known as mischui, is cooked at the end of the pilgrimage to Mecca. The slaughter commemorates the biblical story of the sacrifice by Abraham of his son.

15. In this recipe, the simple salad of tomatoes, onions and peppers is used as a base. The onions are lightly fried and hearts of palms are often added. The dressing is a mixture of vinegar, oil, basil and seasoning.

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