Simon Hulstone and the Elephant Restaurant are looking for a chef de partie to work alongside Simon and his small team to produce Michelin standard, award winning cuisine in both the Room restaurant and the Brasserie. Minimum two years' experience at a similiar level is required along with a strong desire to work hard and push forward. Salary is negotaible and tips are … [Read more...]
Chefs Recipe of the Week, by Simon Hulstone
This week's Chefs Recipe of the Week is Mussels mouclade with spinach mousse by Simon Hulstone and courtesy of Great British Chefs. Simon Hulstone's take on a classic mussels mouclade recipe is a reminder of the old trading links that the French port towns enjoyed with the Orient, with it's pairing of lightly spiced mussels with a rich spinach mousse. View other inspiring … [Read more...]
Cafe-ODE makes it a hat trick of success at SRA Awards
A two Michelin Star restaurant, a London pub group, a small French hotel, and one of the best known Italian restaurant chains, were among the wide variety of winners at the Sustainable Restaurant Awards 2014. Cafe-ODE The big winner was cafe-ODE, in south Devon, which made it a hat trick of successes for restaurateur and chef Tim Bouget, as the seaside café was named … [Read more...]
P&O brings together Martin, White and Kochhar
P&O Cruises is assembling the cream of culinary talent on its new ship Britannia as Food Heroes - an unprecedented line up of the country’s celebrity chefs, led by Britain’s favourite TV chef, James Martin who will develop The Cookery Club, the first cookery school on board a British cruise ship. He joins award-winning master patissier ‘Cake Boy’ Eric Lanlard in his first … [Read more...]
Warm chocolate fondant with vanilla ice cream, raspberries and spun sugar
Ingredients 50g unsalted butter, plus extra to grease 2 tsp cocoa powder, to dust 50g good quality bitter chocolate (minimum 70% cocoa solids) 1 free range egg 1 free range egg yolk 60g caster sugar 50g plain flour, sifted Icing sugar, to dust Vanilla ice cream to serve Method Preheat oven to 160°C/Gas 3. Butter four ramekins (about 7.5cm in … [Read more...]