Ingredients 1 box Fry’s Traditional Burger, grated 1 Onion, finely chopped 1 Bunch of dhania (coriander), finely chopped 1 Bunch of shallot (spring onion), finely chopped 2 tbsp Pea flour 1/4 cup Water 40 ml Oil 1 tsp Ground ginger and garlic 6 small Tomatoes, grated Tomato Gravy: 3 soft tomatoes, chopped 1/2 onion, chopped 1/2 green … [Read more...]
Matt Gillan at The Pass: dining with stars
Matt Gillan’s recent ‘starring’ role in the Great British Menu has received great publicity and plaudits, but has perhaps resulted in his very real achievements at The Pass at South Lodge being temporarily overshadowed. A recent invitation from Exclusive Hotels, therefore, to visit and experience the Chef’s Table was a very welcome opportunity to sample Matt’s high end cuisine … [Read more...]
Nuno Mendes seeks funding to re-open Viajante in Wapping
Chef Nuno Mendes - currently famed for his role at Chiltern Farmhouse – is seeking to raise £1.75 million through crowdfunding in exchange for a 33.3 percent stake in his new restaurant. Mendes intends to open Viajante on the ground floor of Metropolitan Wharf, Wapping in East London, in late 2016. The restaurant will have an outdoor terrace where guests can arrive by … [Read more...]
Jonray Sanchez-Iglesias, 1983 – 2015
Jonray Sanchez-Iglesias, who ran Casamia in Bristol with his brother Peter, died last Friday following a four-year battle with skin cancer. His family has released the following moving tribute to a talented chef - Casamia had only just been named fourth best restaurant in the UK by the Sunday Times – and a man loved by family, friends and colleagues: “It is with great … [Read more...]
Recipe: Duck confit from Ed Sargent of Aladino’s
Aladino’s is the recently opened restaurant in the heart of Kensington that offers an enticing Alexandrian cuisine with French and Italian influences. Here, Ed Sargent of Aladino’s presents a mouth-watering recipe for Duck confit – a precursor of festive dishes to come. Enjoy! Duck confit For 4 legs 4 duck legs (Gressingham would be my choice) 30g rock salt 2 … [Read more...]