Menuwatch: the Royal Oak
Menuwatch: the Royal Oak
Richard Craven’s culinary influences can be traced from South Africa to Italy, but he’s most comfortable in a cosy pub in the peaceful village of Whatcote. Lisa Jenkins reports
from The Caterer
Revelations: Johan Rox, executive chef, Market Brasserie, InterContinental London – the O2
Revelations: Johan Rox, executive chef, Market Brasserie, InterContinental London – the O2
What was your first job?
Commis chef when I was 13 years old. I started making ice-cream, then pancakes. I needed a crate to be able to reach the worktops!
from The Caterer
Promoted article: Seafish launches Shellfish Week
Promoted article: Seafish launches Shellfish Week
Due to the success of Seafood Week we are delighted to announce Shellfish Week, our exciting new campaign.
from The Caterer
Recipe of the week: drunken flat noodles (Sen Yai Pad Khee Ma)
Recipe of the week: drunken flat noodles (Sen Yai Pad Khee Ma)
Drunken flat noodles is a dish we would eat accompanied by a bottle of Thai whiskey. As these noodles are traditionally served very hot and spicy, the whiskey would be sipped quite quickly and sooner or later we’d all be inebriated, so I guess this dish does what it says on the tin.
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Book review: Rosa’s Thai Cafe: The Vegetarian Cookbook
Book review: Rosa’s Thai Cafe: The Vegetarian Cookbook
This is the second book by Rosa’s Thai and Lao Café restaurateur Saiphin Moore, and it follows her 2015 book, Rosa’s Thai Cafe: The Cookbook.
from The Caterer
Alexandre the Great: meet the 2018 Sommelier of the Year
Alexandre the Great: meet the 2018 Sommelier of the Year
Twelve finalists battled for the title of UK Sommelier of the Year, completing near impossible tasks in front of the greatest wine minds in the industry, but it was Moor Hall’s head sommelier who took home the crown. Fiona Sims reports
from The Caterer
Promoted article: UK Seafood Summit, 17-18 October 2018, North Lincolnshire
Promoted article: UK Seafood Summit, 17-18 October 2018, North Lincolnshire
The annual UK Seafood Summit, organised by Seafish, brings together a panel of respected speakers and delegates to discuss and debate the burning issues in the global seafood industry.
from The Caterer
Masterclass: Chantelle Nicholson uses aquafaba to create a kohlrabi starter
Masterclass: Chantelle Nicholson uses aquafaba to create a kohlrabi starter
In casual dining and the grab-and-go sector, the plant-based trend is unstoppable. But Chantelle Nicholson is bringing veganism to fine dining with her miraculous aquafaba recipes. Michael Raffael reports
from The Caterer
When is it too hot to work in a kitchen?
When is it too hot to work in a kitchen?
How hot is too hot to work in a kitchen? When should an employer risk assess? The Caterer investigates.
from The Caterer
Promoted article: Seafood Week 5-12 October 2018
Promoted article: Seafood Week 5-12 October 2018
Seafood Week is an annual campaign aimed at getting more people to eat more fish, more often. Seafish runs the eight-day celebration every October and highlights the variety and quality of fish and shellfish on offer in the UK.
from The Caterer
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I am lifestyle photographer based out of Paris, who loves to click, cook & travel. This beautiful website was built using the Oshine WordPress theme. Its so easy to use.
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