Kingscote Estate and The Kitchen Academy have announced a new collaboration with the launch of ‘Kitchen Academy at Kingscote’. This new cookery school will be based in the beautiful 15th century tithe barn visitor centre situated at the heart of the Kingscote Estate, a new vineyard and country pursuits destination, and will be used to cater for events on-site as well as … [Read more...]
EBLEX crowns winners at steak awards
The results of EBLEX’s three competitions to find ‘England’s Best Sirloin Steak’, ‘England’s Best Innovative Steak’ and ‘England’s Best Steak Pie’ were announced on 22 April at the inaugural EBLEX Quality Standard Mark Excellence Awards. The three competitions, which assessed different aspects of quality steak production, were open to multiple retailers and their suppliers, … [Read more...]
Traditional pork pie wins top prize at 2015 FreeFrom Food Awards
An excited crowd of nearly 300 ‘freefrom’ enthusiasts gathered at the Royal College of Physicians in Regents Park last night to watch Antony Worrall Thompson award ‘Marble Mo’, the Oscar of freefrom food, to Laura McGowan and Nick Voakes of Voakes Free From for their Traditional Raised Pork Pie. 'A perfect pork pie! I just do not believe that it is both gluten free and dairy … [Read more...]
Tante Marie Culinary Academy opens training restaurant
The prestigious Tante Marie Culinary Academy has opened the school’s much-anticipated training restaurant ‘The Restaurant at Tante Marie’. Located on the ground floor of Tante Marie’s new state-of-the-art premises in central Woking, The Restaurant will be staffed by graduates of the culinary academy’s highly acclaimed Cordon Bleu Diploma, studying for their Level 5 Hospitality … [Read more...]
St. Georges Day Recipe, Mushroom Parfait by Damian Wawrzyniak
Mushroom Parfait (St. Georges in Season April - June) makes 10 Full or 18 Tasting Portions. Ingredients 380g mushrooms 10 ml milk 8 g finely chopped onion 250g unsalted butter 2 g sugar 1 g minced garlic 20ml cognac 2 x Stems of Spruts 2g of Tarragon Method Sweat the onions, garlic, add washed St. Georges, keep on medium heat for 8-10 minutes. Add … [Read more...]