Showing posts from July, 2013

Swift House Cookery School Opens

TV Chef Dev Biswal to teach fine dining Indian cookery
Swift House Cookery School, which has just opened in Bethersden near Ashford in Kent, has announced its programme of cookery courses, including a session with Dev Biswal, chef patron of the award-winning Ambrette restaurants in Margate and Rye.
Swift House Cookery School is owned and managed by Caroline Phillips, who studied at Ashburton Cookery School before going on to hone her skills at the prestigious Leiths Cookery School in London.
The School is sponsored by Callebaut – the famous Belgium chocolate company. It was Callebaut’s internationally acclaimed ChocolateAcademy where Caroline learned the craft of chocolatiering.
Caroline’s vision for Swift House Cookery School has inspired a diverse range of professional and experienced chefs to join her to form an enthusiastic team who are keen to share their specialist knowledge with both amateur and more experienced cooks.
“Courses are designed to allow even the complete beginne…

Linguine alla Parmigiana

This simple pasta dish is light and refreshing, a perfect recipe for summer evenings.
Cook the linguine until al dente, gently fry spring onions in butter, then add white wine and peas. Stir the spring onion and pea mixture into the cooked linguine along with Parma Ham strips and Parmigiano Reggiano. Serve with basil leaves and freshly grated Parmigiano Reggiano, buon appetitio! 
Parmigiano Reggiano in Numbers
 12 months is the minimum ageing process 16 litres of milk makes 1 kg of cheese 20-24 months is the average ageing of the wheels 39 kg is the weight of a whee 600 litres of milk to make one wheel Parmigiano Reggiano cheese, known as ‘Parmesan’, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago.  Totally natural - it’s the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste.  The use of raw milk and the richness of natural ingredients make this cheese a unique and superior product -…

Romilla Arber, Award-Winning Cookery Author and Founder of The Food Education Trust Challenges School Food Plan

Romilla Arber, award-winning author of "What's for Dinner? Second Helpings" and founder of The Food Education Trust ( is challenging the report prepared for the government on nutrition that recommends free school meals for all primary school pupils. The Trust's founder, award winning food author, Romilla Arber, believes that most school meals have little nutritional superiority to the food contained in packed lunches. The real problem is the type and quality of ingredients used in school meals that needs to be improved. Then by all means make the meals free.
Arber comments, "There is nothing wrong with the state setting down standards of nutrition that schools should meet in feeding the nation's children. It is the state that picks up the health bill later down the line so they have a right and indeed a responsibility to be involved. The reality is that until the budget for each meal per child is increased poor quality meals will …

Ian Matfin To Host Exclusive September Supper Club At Celebration House Dewsall Court

On Thursday 12th September 2013, Herefordshire’s definitive country celebration house Dewsall Court will welcome Ian Matfin from Cheshire’s Church Green for an evening of gastronomic indulgence. The talented chef is set to host a special installment of Dewsall’s renowned Supper Club, a monthly event showcasing top chefs throughout the year.

Following in the footsteps of previous Supper Club hosts including Valentine Warner and Martin Blunos,  the Geordie chef who’s appeared on Great British Menu and has previously worked at Claridges, Gordon Ramsay’s Aubergine and Raymond Blanc’s Le Manoir aux Quat Saisons will design and cook a mouth watering four course menu for guests to enjoy.  In typical Dewsall Court style, guests won’t find classic restaurant choices but a menu designed around local seasonal ingredients, stylishly presented and often with dishes that restaurants simply don’t have the time to make.

Guests dine in the opulent, orangery style conservatory and can expect to enjoy …

Health & Fitness And Women's Fitness Magazines Join Forces To Launch The Healthy Food & Drink Awards 2014

-British women to vote for their favourite healthy products for the first time-
Leading women’s fitness magazines Health & Fitness and Women’s Fitness have joined together to launch the Healthy Food and Drink Awards 2014. Voted for by the magazines’ dedicated readers, the awards will recognise the very best products that help British women maintain a balanced and healthy diet, with categories ranging from cereal bars and yoghurts to teas and food delivery services.
The awards will be promoted to readers through all of the Health & Fitness and Women’s Fitness channels, including Facebook, Twitter and, reaching over 1.9 million women across the UK.
Nicola Bates, Publisher of Health & Fitness and Women’s Fitness, said: “We’re really excited about the Healthy Food & Drink Awards – our readers are very keen discover what the best food and drink products out there to help them maintain their health and wellbeing and we wanted to find a way to respond to …

Wine regions of the world 13 Hungary.

Once all I knew about Hungarian wine was Bulls Blood a not overly complex, spicy, deep red wine that was relatively expensive as it came from the then eastern block when I was a young man. It was fun to drink and went well with all sorts of solid food like game, roasts, steaks, and other beef dishes.
But now about 20 years on from the fall of Communism you can say that there have been some exciting changes. Wine-makers are recovering the traditions of Hungarian wine that existed before collectivisation. Also experimenting and innovating with new blends, new grape varieties, and rediscovering lost varietals. Hungary is known for fiery white wines, and full reds and some good sweeter  white wines as well.
Hungary has cultivated vines like most places in Europe since the Romans, or the since the Ancient Greeks all depending on who you ask. In the Middle Ages Hungary  was recognised as an area of special wine-making interest, wine makers where  encouraged to settle there by Hungary’s ru…

London's First Ever Digital Food Festival Swings Into Action In October

Crouch End is a gastronomic hot spot bursting with flavour. Its secret ingredients will be revealed via the popular Crouch End Project App where visitors will be able to get a taste of the best foodie haunts available via an interactive map. From  its award winning coffee bars, and a fabulous ice cream parlour that makes its own ices from secret recipes on the premises, to the hippest Spanish tapas bar in town this leafy North London enclave has something for everyone. This month long foodie fest celebrates everything Crouch End has to offer food lovers.  All the events will be promoted on the new Crouch End App, on the Crouch End Project website and social media platforms. Clare Richmond, Director of Speakto the town centre marketing company behind the Digital  Food Festival:
“We’re so excited to bring London’s first ever Digital Food Festival to Crouch End and we’re delighted to share our sensational top foodie picks with new visitors.  We’re proud of the gastronomic delights that…

Best Of The West Festival 2013 At Inveraray Castle, Argyll

Loch Fyne Oysters are delighted to be part of the Best of the West Festival on 14th & 15th September 2013 at Inveraray Castle.
The family-friendly festival celebrates the best in food, drink, craft, music and entertainments from the West of Scotland.
While visitors are being entertained food and drink will feature strongly with the Best of the West Whiskies, pitting all 22 West Coast Distillers against each other in a light-hearted 'people's tasting'. Loch Fyne Oysters are part of the award winning "Food from Argyll" Team who will provide local food to eat, sample and take home. There will be something for everyone including Loch Fyne oysters, smoked mussels and their legendary grilled salmon rolls. Other Food from Argyll producers attending will include Winston Churchill Venison, Inverawe Smokehouse, MacKay Stovies and Home Ground Coffee. The George Hotel will be roasting a hog and co-hosting the bar with Fyne Ales. All stands will have family friendly men…

Great Days Out For Groups This Autumn

There is something for everyone at the BBC Good Food Shows this autumn, with three events , eleven days of foodie filled fun  over fifty chefs and experts and more than five hundred stands to shop from.
BBC Good Food Show Scotland - SECC, Glasgow, 18-20 October 2013 *BRAND NEW* Every Ticket includes a seat in the Supertheatre. Group ticket prices start at £13.20
The Supertheatre, sponsored by Tesco, will host an array of some of the nation's favourite chefs including The Hairy Bikers. Paul Hollywood and Mary Berry will be hosting The Great British Bake Off Masterclasses and if that wasn't enough James Martin will be live on stage demonstrating some of his favourite seasonal recipes.  In the Producers' village sample or buy from over 100 top Scottish producers from Sticky Toffee puddings by Burtree Puddings to venison by Seriously Good Venison.  Opened for the very first time in Scotland- The Great British Bake Off Village, your one stop shop for all your baking needs thi…

Stay Cool This Summer With Squires Kitchen

As people all over the country are firing up barbecues and getting out the garden furniture, a chilled after-dinner treat is a great way to stay cool this summer. Have fun making frozen desserts with these refreshing ideas from Squires Kitchen.
When it’s too hot to slave over the oven, make delicious ice creams on sticks quickly and easily with the innovative Silikomart Easy Cream silicone moulds. Make up a delicious batch of homemade ice cream and flavour with SK Flower Waters for a delicate taste, or add a few drops of SK Vanilla or Raspberry Flavourings for more traditional varieties. Choose between the Classic, Heart or Chocostick silicone moulds, spoon the ice cream into your chosen mould, insert a lolly stick (provided with the moulds) and leave to set in the freezer.
Once they are ready, invite friends and family to dip their ice creams in an indulgent layer of delicious SK Ice Cream Dipping Chocolate. Rich in cocoa butter, our dipping chocolate is made especially for ice crea…

Appetite For Innovation At lunch! 2013

UK's leading food-to-go trade show enjoys 25% increase in visitor pre-registrations
lunch! - Europe's premier trade event for the food-to-go market - is now just 12 stands away from selling out of all of its available exhibition space at the three-floor Business Design Centre in Islington, London. With the Innovation Zone now full, plus all stands across the ground and middle level also booked up, visitors to lunch! 2013, on 26-27 September, will benefit from the show's biggest choice of exhibitors ever.
Launched in 2008, the multi-award-winning two day trade event is poised to connect more than 4,500 out of home food and drink buyers with an unprecedented 270 companies showcasing a wealth of new products, packaging, equipment and technologies. lunch's pivotal focus on innovation - highlighted by popular visitor feature areas like the lunch! Innovation Zone and Innovation Challenge Showcase - has made it a popular choice with buying teams from across the retailing, ho…

Sundays Are For Relaxing... So Let Moddershall Oaks Do The Cooking!

The Sunday roast is a tradition that has been thriving for centuries in the UK, you will find most households gathering around the dining table to devour a slow-cooked joint of beef and Yorkshire pudding. But haven’t we also forgotten the tradition of Sunday as ‘the day of rest’?
So, put down those oven gloves and step away from the hot stove! Sunday is a day for families to spend quality time together; without mum (or dad) having to slave away in the kitchen. 
Usually an adult only resort, Moddershall Oaks Country Spa Retreat (, near Stone Staffordshire is now opening up its doors to families in Staffordshire and surrounding counties to experience quality dining in jaw dropping surroundings, every Sunday lunch time.
The venue is the newest addition to Moddershall Oaks’ award-winning foodie status.  As well as hosting Sunday Lunch, it is the perfect location for weddings, parties and events. Opening in December 2010, it won 2nd place banqueting venue in the …

Winners Of Whole Foods Market Great Plates Competition Announced!

Ten winners have been chosen in the Richmond Great Plates competition to celebrate the opening of the new Whole Foods Market in Richmond on 8th October 2013. Organised by local charity School Food Matters, the competition was open to all Richmond students who were asked to design a plate reflecting the theme "Things I can grow and eat".
From nearly 700 entries, the judges selected the ten final winners from a shortlist of 100. "There were some stunning designs from children ranging in age from four to 15 years old", said Larry Hadley, Store Manager at Whole Foods Market Richmond and judge. "Carrots, peas, cabbage, and strawberries were all popular choices and the winners made them come to life in very imaginative ways." Larry was joined on the judges panel by Zac Goldsmith MP, local chef Paul Merrett, Blue Peter Gardener, Chris Collins and editor of Richmond & Twickenham Times, David Rankin.
The winners are:
Tabitha Ellis (11 years) from Lowther Prim…

Curry Cuisine Launches New Online Shop To Meet Growing Demand For Retail Products

Yorkshire's multi award winning food and cookery business, Curry Cuisine, the brainchild of husband and wife team, Paresh and Prett Tejura, has launched a new online shop to meet the growing national consumer demand for its retail range of traditionally handcrafted chutneys, jams, condiments and spice mixes The continuing growth of the business led Curry Cuisine to create two stand alone, but interlinking and complementary websites to differentiate its cookery and retail divisions.
The new cookery school website is more informative and focussed on the range of courses and events available.  As an ex management accountant with blue chip and training expertise, Prett also offers bespoke corporate events, enjoyed by leading companies such as HBOS and Bradford & Bingley, bringing staff out of their normal working environment to interact and team build in a shared cookery experience. The website also links to the company&…

Tuna and lemon pasta warm salad.

The secret to cooking in a heat wave as we are in at the moment ios to do as little cooking as possible and get out in the garden and enjoy the sunshine. This next recipe is an easy salad that you can have warm
you will need, 300g/10½oz penne pasta 3-4tbsp of olive oil Fresh ground salt and pepper to taste. 2 x 185g/6½oz tins of tuna 1 lemon, juice and zest Packet of rocket leaves Packet of baby spinach About 20 cappers. 1 lemon
First get a pan of water on the stove to cook the pasta , a nice big one with plenty of water in it so the pasta can move freely when it cooks.  Once the water is boiling add the pasta and let it cook. Once ready drain and add to a large bowl.
Now while the pasta is cooking open the tins of tuna let it drain and break up into bite-sized pieces. Then when the pasta is cooked add the olive oil and season well. Grate the zest of the lemon and add the juice of the lemon and toss this all together.

Finally just before serving add the rocket leaves, baby spinach…

The Bushman Wood Fired Oven: The Only Way To Cook This Summer

Everyone loves cooking and eating outside. This year, however, it's time to make space in your garden, or on your patio, for the best investment you'll ever make. Catch on to one of the UK's fastest growing trends and install a Bushman wood fired oven.
Not only does a wood fired oven look attractive in your outdoors' space it is also an extremely versatile way to cook. Dishes can either be cooked in a flash or slow-cooked for hours.  For example thin-based pizzas can be cooked in a few seconds, whilst to truly tenderise meat you can leave it in the oven all day or even overnight so that it really does melt in your mouth. It's also a fantastic way to cook fish and shellfish which makes a delicious offering for a summer gathering.
Although the shape and building materials may vary, the thing wood fired ovens all have in common is how efficiently they produce and retain heat. In Europe, the communal bread oven was pivotal to village life for many centuries. The baker…

It's All About Adam! Ritz Chef Joins Devonshire Arms Hotel, Yorkshire

Devonshire Hotels and Restaurants are delighted to welcome award-winning head chef Adam Smith to their talented team at the multi-award winning Burlington Restaurant at the Devonshire Arms Country House Hotel, Yorkshire.
Guests can celebrate the exciting news by enjoying a special rate dinner, bed and breakfast at The Devonshire Arms Country House Hotel on The Bolton Abbey estate from only £199 throughout July.
Demonstrating his leadership qualities and fine dining talents, Adam recently directed a team of 60 chefs under his position as Executive sous chef at The Ritz, London.
Winner of The Observer's Young Chef of The Year Award 2012 and Roux Scholarship Winner 2012, Adam brings with him over 10 years of culinary expertise and experience, and is hoping to gain himself a Michelin star with a brand new innovative menu created especially for The Burlington Restaurant. Even Michael Roux Snr OBE himself has declared that Adam "is definitely one to watch".
The young chef, or…

Leiths Diploma Students Celebrate Awards At Terroirs

Leiths Diploma graduation ceremony was held with elation and relief after three terms of intensive training in the Leiths kitchens for the 96 students completing the Leiths Diploma in Food and Wine.
Each year, the exceptional two and three term Diploma students are carefully selected for the top Diploma prizes, with previous winners including Gizzi Erskine and Lulu Grimes. Sponsored by Laurent-Perrier, Maison Louis Latour, BBC Good Food Magazine, and ASDA, the awards recognise outstanding performances by students, both on overall merit, and in their final practical and theory exams.
The celebrations continued the next week at Terrriors restaurant run by Leiths graduate Sandy Jarvis,  with lunch for the winners hosted by the Leiths Directors and sponsors, with further guests including Leiths alumni and journalists.
Magnums of Laurent-Perrier Brut Champagne were served before guests sat down to enjoy a menu personally created and cooked by Chef Patron of Terrrioirs Sandy Jarvis.

The Ambrette Named 'Best Indian In Britain'

The Ambrette Restaurant in, Margate has been awarded ‘Best Indian’ in a nationwide competition to find Britain’s best local eateries.
Nominated for the award by readers of Morrisons magazine, the restaurant was rated 10/10 for the flavour, freshness and quality of its food during secret taste tests. The menu’s seasonality and use of local ingredients also scored 10/10.
“The modern menu was packed full of exquisite flavours,” said one taste tester. “Service was swift and food presented with evident pride. The restaurant is a foodies’ paradise.”
Katy Griffiths, editor for Morrisons, said: “We're delighted to recognise The Ambrette for this award. We were impressed with the way Dev combines local ingredients with Indian spices, as well as his efforts to give back to the community.”
Lisa Herriott, deputy editor of Morrisons magazine, added: “Britain really is home to some fantastic dining experiences and it’s great to see so many people supporting their local businesses.”
Dev Biswal …

Hell Bay Launches A Pop-Up Crab Shack On Bryher

This summer Hell Bay, located on the tiny island of Bryher, has launched a weekly pop-up Crab Shack. Open every Monday evening, head chef Richard Kearsley will be in residence to provide hungry diners with the freshest Bryher crab amongst other locally caught shellfish straight from the boat.
You can expect three sizes of crabs (including the aptly named Monster), scallops and mussels served informally in Portuguese cataplanas - it's the sort of meal you need to put your apron on and be prepared to get messy and luckily the shack has aprons for all to use.
The Crab Shack is located in a converted shed with a marquee as an extension and, like the hotel, the pop-up features New England style decor with a rustic edge seating just 25 hungry guests. Expect music, dancing and plenty of clacking!

Opening times: Monday evening only for the summer season. Also open for the Tresco and Bryher food festival on Sunday 15th September.
The handsome Hell Bay hotel has just 25 Suites which are de…

Parmigiano Reggiano Summer Salad

This Italian-inspired salad is colourful, refreshing and delicious, perfect for a side dish or light lunch.
To make the dressing, simply toast cumin seeds and stir in clementine juice.  Then, add olive oil, honey, white wine vinegar and cool.  When ready to serve, sprinkle pomegranate and pumpkin seeds, pistachios and lemon thyme over rocket leaves.  Drizzle over the homemade dressing and finish with Parmigiano Reggiano shavings.  Parmigiano Reggiano in Numbers 12 months is the minimum ageing process 16 litres of milk makes 1 kg of cheese 20-24 months is the average ageing of the wheels 39 kg is the weight of a wheel 600 litres of milk to make one wheel
Parmigiano Reggiano cheese, known as 'Parmesan', is one of the world's oldest and richest cheeses - still produced today as it was nine centuries ago.  Totally natural - it's the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste.  The use of raw milk and the richness of na…

Keltek Brewery Invests To Save Local Pubs

The Keltek Cornish Brewery has embarked on an ambitious expansion plan starting with the acquisition of four Cornish village pubs.
The multi-award winning, Redruth-based brewers have invested more than £1.6m to purchase the Coppice Inn at Lanner, the Robartes Arms in Illogan, the London Inn at Summercourt and the Fox & Hounds in Scorrier, and introduce significant renovations and developments to each pub.
With pubs nationwide closing on an almost daily basis, Keltek founder Stuart Heath believes it's time to launch a fight back and help to re-establish local pubs at the heart of their communities.
"Pubs have always been a central part of my life. Whenever I've needed anything from a plumbing job done to having my car fixed, in the past there's always been someone from the pub I knew and trusted. I can imagine a much emptier life without a local pub & many communities have been losing theirs. The idea of celebrating and supporting local pubs which really serve…

TV Bake-Off To Star At Stratford Food Festival

Celebrity master baker Paul Hollywood, one of the hosts of TV’s hugely popular "Great British Bake-Off", will make his first appearance at the Stratford Food Festival this September, the event organisers revealed today.
The Stratford-based Showplace Events team have secured Paul, one of the best known artisan bakers in the UK, as the headline act of the expanded weekend festival which takes place, for the first time, at Stratford Racecourse, 14 and 15 September 2013.
Most famous for his role on the hit BBC2 show starring alongside fellow judge Mary Berry, Paul also runs his own artisan bread business and has become a recognised force in the baking and wider food industry. He regularly appears on TV shows and food networks and has published various best-selling books.
"We are thrilled that Paul has accepted our invitation. It will be great to have one of the top artisan bakers of the UK at the event, especially in its new home," said Charlotte Harris of Showplace.…