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A wonderful celebration of beef from chef Simon Haigh

By James Russell: A wonderful celebration of beef from chef Simon Haigh

April 6, 2013

Chef Simon Haigh perfectly pairs a prime fillet cut with braised oxtail. Simon's recipe include veal glace, if you can't get hold of veal glace, simply reduce 500ml of beef stock by half. If you want to get some veal glace here's the place to go. Fillet of beef with braised oxtail, textures of onion and morel Madeira sauce by Simon Haigh Simon Haigh cut his teeth at the … [Read more...]

The king of reductions, Essential Veal Glace

By James Russell: The king of reductions, Essential Veal Glace

April 6, 2013

This authentic veal reduction will save you time, allowing you to concentrate on creating the final dish. Veal Glace is smooth and rounded and very versatile, use just as you would any good stock reduction. Free from artificial preservatives and colours, spoon the glace directly into your sauce bases, reductions or cooking juices. Alternatively, thicken it to make a … [Read more...]

This week’s recipe from Chef’s Corner, by Martin Burge

By James Russell: This week’s recipe from Chef’s Corner, by Martin Burge

April 4, 2013

Martin Burge was voted 'Chef of the Year' by The Independent and retains two Michelin stars for the cuisine served in 'The Dining Room' at Whatley Manor. Martin has worked with a host of highly acclaimed chefs including Richard Neat, Raymond Blanc and John Burton Race. In 2003 Martin moved to Wiltshire to set up the two restaurants at Whatley Manor; the award winning 'The … [Read more...]

The Essential Recipe of the Week, Cutlet of Callum Edge’s ‘Old Spot’ Pork

By James Russell: The Essential Recipe of the Week, Cutlet of Callum Edge’s ‘Old Spot’ Pork

April 3, 2013

Cooked by Rikki Vidamour during the 2011 North West Young Chef Final. Ingredients 1 loin of pork (only use 4 cutlets) 150g pancetta 1 large corguette 1 shallot 1 clove garlic 150g granny smith 6 baby navets Instructions Prepare the loin by chining the bones so they are clean of sinue and debris for presentation. Seal then roast for approx 40 mins, … [Read more...]

Trendy design creates table focal point

By James Russell: Trendy design creates table focal point

April 3, 2013

The FASHION FOR THE TABLE collection offers a range of trendy design pieces in ceramic, glass and metal. These creations of Villeroy & Boch add a focal point to your tables. The collection will be updated annually to remain in keeping with the latest trends. The comprehensive range of coordinated Villeroy & Boch products for hotels provides you with all kinds of … [Read more...]

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