It’s time to celebrate the incredible contribution that kitchen porters make in restaurants, schools, hotels, hospitals, pubs, prisons, cafes, coffee shops, staff and business catering, casual dining… in fact, in just about every commercial kitchen throughout the UK. Michel Roux Jr - "Kitchen porters are worth their weight in gold. This idea of having a Kitchen Porter of the … [Read more...]
Grant Sous Vide strike up Multivac partnership
Grant Sous Vide, a leading provider of professional sous vide equipment, would like to announce a new partnership with vacuum packaging specialists Multivac. Now able to offer both cooking equipment and vacuum sealing machines under one roof, Grant Sous Vide are perfectly positioned to offer the complete sous vide solution. In addition to our popular SV Expert and SV200 … [Read more...]
Spring lamb salad by Steve Durham – Private chef and Hospitality Industry Consultant
40 minutes, Serves 4 Ingredients 1kg lamb neck fillet (4 evenly sized pieces, trimmed of any excess fat or sinew) 2 tablespoons rapeseed oil 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons smoked paprika 1 teaspoon dried sage 1 teaspoon fresh chopped rosemary 1 teaspoon garlic granules 2 teaspoons coarse ground sea salt 1 teaspoon … [Read more...]
Smoked sea trout, crab, butternut squash, olive oil snow
A lovely light starter that wows your guests but actually is quite simple to make and present Ingredients 1x pack smoked sea trout 1x pack of white and brown crab meat 1 butternut squash 100ml double cream 100ml olive oil Maltrodextrin powder Hand full of peashoots 2 Radish 1 cucumber Handful of dill Salt and pepper to season Method Start by … [Read more...]
Polish Cultural Institute Enlist Chef Damian Wawrzyniak for Special Pop Up Event
House of Ferment, a special series from Grizedale Arts and Science Gallery London which looks at the future of food production, kicks off today as a mobile installation on Borough Market. The pop-up project is open 7-11 July and celebrates the array of different international culinary cultures from Polish to Korean origins. On 10 July House of Ferment will present The … [Read more...]