Ingredients 2 Fry's Meat Free Polonies 1 Small tin of Pineapple pieces 8 Cloves, plus extra for studding the "gammon" 1 Onion, peeled, halved 2 Large Bay leaves 8 Cherries For Glaze: 2 Tbsp Brown sugar 1 Tbsp Wholegrain mustard Juice from Pineapple pieces Method: Preheat the oven to 180oC Cut the polonies in half lengthwise. Score 3 … [Read more...]
C&C accountable for state of the art catering facilities at KPMG’s Manchester office
Overview Project: KPMG Manchester, Restaurant, Staff canteen and grab & go coffee bar Main Contractor: ISG Consultant: Chapel Consultants: Jackie Snaith Value: Undisclosed Completion: January 2015 “Chapel Consultants and C&C accountable for state of the art catering facilities at KPMG’s Manchester office” KPMG is the anchor tenant of the … [Read more...]
Hospitality expert reveals how businesses can cut dish washing time in half
Professional Chef and Restaurateur Michael Caines MBE reveals secrets on how to deliver an impeccable level of clean, twice as fast P&G Professional product is developed to tackle one of the Kitchen’s toughest challenge – removing baked on grease Fairy Professional Fast Clean, has been created especially for the hospitality industry and removes baked on grease two times … [Read more...]
Nelson Lightens the (Cooking) Load for the Laundry
2015 marks the beginning of The Laundry’s new identity as a restaurant operating solely with resident chefs at the helm, making it one of London’s most interesting and exciting dining destinations. The kitchen has already witnessed a few notable names including Ben Spalding, Selin Kiazim, Check On’s Terry Edwards and George Craig and Dorshi’s Jolly and Radhika. Many more chefs … [Read more...]
Ballotine of Pheasant with Parmentier Potatoes, Carrot Puree and a la grecque Vegetables by David Cheng
2 Hours, Serves 2 1 x whole pheasant 10 x rashers streaky bacon 50g x chicken livers 2 x shallots 50g x chestnuts (pre-cooked) 10g x fresh breadcrumbs 10g x dried porchini (soaked) 4 x savoy cabbage leaves 1 x potato 2 x carrots 1 x salsify Finely chop the shallots and sweat half down with seasoning, a little garlic, thyme and rosemary. … [Read more...]