Fresh food specialist, Chop’d, will launch an accessibly priced eating plan 26 January. Renowned for its range of salads, soups and stews, the team has created the ‘Healthy Balance’, a daily or weekly (Mon-Fri) package of nourishing Chop’d food for a set price, which is picked up fresh each day from Chop’d retail outlets across London. Breakfast A selection of breakfasts is … [Read more...]
Detox with the M Diet this January
This winter saw the arrival of M,a unique dining and drinking concept in the heart of London’s City. Located in a vast and impressive venue, ‘M’ houses two restaurants, a wine tasting bar, a destination cocktail bar, private dining rooms, event spaces and a secret den. 3 meal daily detox diet, 800 calories, £35 To chase away those January blues, Head Chef Jarad McCarrol … [Read more...]
Annual Awards of Excellence 2015 open for entries
The Royal Academy of Culinary Arts is now accepting entries for the Annual Awards of Excellence 2015. Applicants must currently be working full-time in the UK as a Chef, Pastry Chef or Waiter and should be aged between 20 and 26 on 31st December 2014. The AAE is the most prestigious award available to young professionals in the hospitality industry today, recognising and … [Read more...]
The Great Sausage Roll Off is back
Back for its third year, The Great Sausage Roll Off at The Red Lion, Barnes will be taking place at 7:30pm on Wednesday 28 January 2015. Hosted by beer sommelier and food writer Melissa Cole, chefs from London and beyond have been invited to create the ultimate sausage roll. Joining returning judge Charles Campion [food critic], the judging panel will also include Gary Usher … [Read more...]
Philadelphia Recipe, Pea Pesto with Philadelphia Light and Basil
Ingredients for 4 225 g frozen petit pois large bunch of fresh basil 140 g Philadelphia Light 1 lemon 1 clove of garlic, peeled salt and pepper to taste 350 g pasta of your choice slices of wafer-thin, dry-cured ham (optional) Instructions Cook the frozen petit pois in boiling water for 3 minutes, drain them, reserve some of the cooking liquid and set … [Read more...]