Salted Caramel Chocolate and Clementine Leaf Cremosa
Introduction ‘Cremosa’ is simply the Spanish word for mousse, but this recipe is essentially a variation of the great British
Venison Wellington
Preparation Season the venison with salt and pepper. Heat a splash of olive oil in a frying pan until hot.
Beetroot and Salmon Gravadlax
Preparation Weigh the salmon accurately, to check that you have the right quantity of sugar and salt for the cure.
English Pea and Mint Soup
1 – Pod the peas and cover with the litre of water, place this on the heat and bring to
Strawberries and Cream Crunch
We love strawberry season! And here is a simple twist on the classic pairing. Make the jam; boil the
Salmon and radish
A great summery, light dish First cure the salmon fillets; mix the salt and sugar together and coat the salmon.
Simmered egg, buckwheat and avocado
A unique technique that offers low fat and tasty scrambled eggs First cook the buckwheat; rinse the buckwheat then tip
Raw seeded bar
Method Blend all the ingredients together in a food processor to form a sticky paste. The consistency can be left
Chocolate water ganache
Ingredients For the water truffle ganache 400g good quality dark chocolate buttons 300ml water ¼ tsp xanthan gum Good pinch
Vegetable umami ramen broth
Method Mix all the ingredients together in a saucepan, except for the miso. Bring the pot to just below a
Quinoa bircher muesli
Method Soak the quinoa for at least an hour in cold water to eradicate the bitter compounds it contains; this
Baked beetroot with horseradish and hazelnuts
Method Mix the egg white and icing sugar together in a bowl and use this to dress the hazelnuts. Bake
Blackened Hispi cabbage with aged parmesan and bacon
Method Place the bacon on an oven tray and bake at 175 for 15-20 until crisp, cool and chop into
Burnt leeks with Spenwood
Method Trim away the upper most green part of the leek and thinly slice, give it a good wash as
Coffee roasted Heritage Carrots with carrot juice
Method Give the carrots a good wash but do not peel them. Trim off 2cm from the top and bottom
Purple Kale with its own pesto and radishes
Method Wash the kale thoroughly and divide into two separate piles. With one pile blanching in salted boiling water for
I have shares in factor 50 (thanks dad!)
With this change of climate, it is very easy to carried away and simply start slapping everything you have onto your
New Treats in the New Forest
As part of my ongoing commitment to seeing the best Britain has to offer, I just got back from spending
Darryll Young wins Cost Sector Catering Chef of the Year 2016
Darryll Young won Cost Sector Catering Chef of the Year 2016. Darryll was presented with his award at the exciting awards ceremony
Winning the Cost Sector Catering Social Responsibility Award 2016
bartlett mitchell won the Cost Sector Catering Corporate Social Responsibility Award 2016. Hannah Carmichael, Steve Fox and Francois Gautreaux were
Beverages At Work
Like food, beverage trends have changed significantly over the past few years. Customers are seeking healthier, raw and unsweetened drinks,
An Extraordinary Food Trip To Japan (Part One)
I must point out that much of the credit due in my being able to become immersed and understanding this
Out drinking gin in Las Palmas again!!
This time it’s drinking I want to tell you about – my favourite tipple Gin! I made my return to
Our Team Deserve Every Penny
In a month when the National Living Wage (NLW) has come into effect and all employers and clients have re-budgeted