Food and Drink
Summer’s bounty pours out next month, says fresh food produce supplier James Wellock. Meanwhile, British Larder chef-consultant Madalene Bonvini-Hamel cooks up some seasonal recipes
Tim Fisher, pastry chef at the Institute of Chartered Accountants, London, for ISS Food & Hospitality Services, talks about his best-selling dish
Intricate and theatrical dishes are at the heart of Daniel Clifford’s Cambridge restaurant – but these days, the drama stays on the plate and out of the kitchen. He talks to Amanda Afiya
Chef Mark Jordan creates the perfect pie for his casual Jersey bistro, as well as a lobster dish more suited to his Michelin-starred establishment, the Ocean restaurant at the Atlantic hotel. Michael Raffael reports
Stephen Carter, head chef at prestigious members’ club Boodle’s, talks to Hannah Thompson about the meaning of the latest League of Club Chefs’ training visit he led – to legendary Paris market Rungis
Try this – my very own personal tribute to the famous Paris-Brest, which is usually made with praline. Here the cream used is lighter and laced with red fruits, adding a lovely sharpness.
Where does 2010 Catey’s Chef Award winner Mark Hix turn when game season finishes? To goats. If you think he’s kidding around, think again. Lean, gamey and keenly priced, it’s also an excellent alternative to lamb. Tom Vaughan reports
One of the original ‘better burger’ brands, Gourmet Burger Kitchen (GBK) has been reinvigorated following its £30m acquisition by Capricorn Ventures in 2010. Chief executive Alasdair Murdoch tells Neil Gerrard about the company’s rebranding and plans for the future, and why a good digital strategy is key
Mat Follas, winner of the 2008 series of the BBC TV series MasterChef, describes the 60 or so recipes that appear in this, his first book, as being quick and easy to prepare and encourages the reader to enjoy them at home.
This flavourful meal is surprisingly light and aromatic. Fennel and orange are a delicious flavour combination and by slow cooking the fennel, it becomes tender, much milder and completely irresistible.
Birmingham’s best-known chef, Glynn Purnell, is set to reach new heights when he opens a restaurant with Harvey Nichols in the city later this year. But his career as an independent restaurateur hasn’t all been smooth sailing. He tells Neil Gerrard about some of the lessons he has learned along the way
View All Food and Drink news