Serves 6 Ingredients Steamed syrup sponge 125g Unsalted butter 125g Caster sugar 2 Large eggs 125g Plain flour 7g Baking powder 150ml Golden syrup Wine syrup 250ml Red wine 150ml Water 100g Caster sugar 1 Cinnamon stick 1 Orange 1 Lemon 500g berries of your choice Tuile 30g Raspberry puree 125g Sugar 38g Plain flour 60g Melted … [Read more...]
Recipe: the Correct Way To Serve Haggis, Neeps And Tatties
Near the end of January 2016, one of the UK’s largest independent hotel groups, Macdonald Hotels & Resorts, will be hosting lively, traditional Burns Suppers in 45 hotels across the UK, in celebration of the life and works of Robert Burns. This is believed to be one of the largest haggis-fests in the world and will incorporate one extra special event at Macdonald Aviemore … [Read more...]
Pod’s supergrain salad
Our supergrain salad is fresh and filling. With a clever balance of market fresh vegetables and whole grains its designed to release energy slowly to get you through a busy afternoon. We go about developing our recipes with our dedicated food and nutrition team who scour the food scene here in London and worldwide, tasting exceptional and unusual flavours and uncovering … [Read more...]
Recipe of the Week from Great Italian Chefs by Teresa Buongiorno
Pink gnocchi with a green core and ricotta cream – from Teresa Buongiorno and courtesy of www.greatitalianchefs.com. A true ambassador for Puglia’s modern food scene, Teresa Buongiorno’s inventive, self-taught style of cooking is a breath of fresh air. By bringing the region’s traditional dishes into the 21st century, she helped boost the reputation of an area already famous … [Read more...]
GG Hospitality signs ‘The Man Behind the Curtain’ Chef Michael O’Hare
Michelin Star chef, Michael O’Hare, has been appointed as Creative Director of GG Hospitality, leading the group’s culinary offering. Following the recent investment from Rowsley Ltd, the group’s latest appointment demonstrates its ongoing commitment to creating unique hospitality experiences, capitalising on O’Hare’s renowned creative and contemporary approach to food and … [Read more...]