H&C News recently met with Just Hospitality, a London-based contract caterer changing how businesses think about food in the workplace. We will be featuring recipes from Just Hospitality in the months ahead and are pleased to introduce the first of these with their take on Wild Mushroom Linguine. Ingredients: 2 tbsp olive oil, plus truffle oil for drizzling 1 … [Read more...]
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Chefs Vegetarian Recipe of the Week, Beetroot Salad with Meat Free Pops
Time: 30 mins, Serves: 2 Ingredients 1 box FRY’S MEAT FREE POPS 400g rocket 1x 410g tin chickpeas, drained 6 medium sized beetroots, peeled 10ml Dijon mustard 30ml balsamic vinegar 60ml olive oil 5ml sugar Salt and pepper Method Cook the FRY’S MEAT FREE POPS following instructions on back of pack. Place the beetroot in a large pot and … [Read more...]
Recipe: Brasserie Blanc’s Mediterranean Fish Soup
Brasserie Blanc, Raymond Blanc's group of authentic French brasseries, has just launched Les Classiques, a range of typically French classics resurrected and refreshed for 2015. H&C News is here pleased to present the recipe for Mediterranean Fish Soup. Ingredients For the tomato fondue: 25g large onions - peeled and diced into 1cm blocks 1.5g garlic - peeled … [Read more...]
Recipe: Blueberry Sundae from Home House
H&C News recently presented Home House Head Chef Adrian Martin’s summer recipe for Mixed Beetroot Salad, attracting the notice of many readers. Here, he switches his attention to a summer, seasonal dessert: Blueberry Sundae. The summer sun may have retreated in recent days, but this recipe is perfect for BBQs and guests when it returns! Blueberry Sundae (serves … [Read more...]
Recipe from The Ryebeck: Fillet of beef, ox cheek, celeriac and watercress
The Ryebeck, Bowness, has a new head chef at the reins: Dom Clarke, formerly Head Chef at Gilpin Hotel and Lake House. Dom has already made a major impact with two new menus at the two AA Rosette restaurant in the stylish Arts and Crafts country house hotel in the heart of the Lakes. Dom brings a wealth of experience and innovation, and has progressed through the ranks in a … [Read more...]