This week's Recipe of the Week is Creme Brulee by Chris Horridge and courtesy of Great British Chefs. This crème brûlée recipe from Chris Horridge is a classic French dessert reinvented. You can keep the brûlées in the fridge until ready to serve, but don't caramelise the sugar until just before you plate the dish. If you're looking for a Mother's Day treat this would be … [Read more...]
OpenTable launches “Places I’ve Eaten” Facebook App
New app for timeline enables diners to share their dining history and recommendations OpenTable, leading provider of online restaurant reservations, has introduced its new Facebook app, "Places I've Eaten." The new app makes it easy for people to share their dining history, favourite restaurants and wish lists with friends on Facebook. The app also enables people on … [Read more...]
The new INK restaurant in Kiev, a stunning and original restaurant
Armourcoat polished plaster has been used to striking effect at the new INK restaurant in Kiev, Ukraine. Specified by award-winning designer Sergey Makhno, the unique 'shuttered concrete' wall finish was installed by local Armourcoat agent Faktura. Presenting an eclectic menu representing Europe, Asia, and Ukraine’s own Odesa, the 'fashion-styled' INK … [Read more...]
This week’s recipe from Chef’s Corner, by Martyn Pearn
Braised shoulder of Cornish lamb “Rossini” Ingredients Serves 4 1 small boned shoulder of lamb 4 x 30g slices of duck foie gras, or 4 x slices of good quality pate Salt and pepper 4 x slices of broccoli 2 x peeled large carrots 25cl tempura mix 12 cherry tomatoes, slow cooked in a 100c oven for 4 hours with sliced garlic … [Read more...]
Orchid builds walls to open up eating out
Orchid Group has launched the first of its new style carvery pubs which aim to take eating out to the next level with an inclusive, community style. Whilst the pubs retain a high focus on quality British produce and value for money, they are opening up eating out to different groups of people, all under one roof, by building extra walls. Warm and welcoming, the new … [Read more...]