Chef Wise

16 June 2011 16th June 2011 - Domino’s Pizza, the UK’s leading pizza delivery company, has teamed up with motorway services operator Moto Hospitality Limited, to bring the UK its first motorway store. The first store is due to open on the M4 at Leigh Delamere East services in Wiltshire, on Monday, June 20. This store is just the start of the joint business enterprise with more stores planned in future. The next one is due to open later this summer and will be based at Cherwell Valley services on the M40 in Oxfordshire. Each new store will create in the region of 30 new full and part time jobs. A full team has been recruited at Leigh Delamere and will be ready to serve the hungry customers stopping by at the services. Passengers will be able to order ahead by phone or using Domino’s iPhone app, Android app or mobile optimised website, so a delicious, piping-hot pizza will be ready and waiting on their arrival at the services. Chris Moore, chief executive of Domino’s Pizza said: “We...

WELSH FLAVOUR COMES TO TASTE OF LONDON 16 June 2011 Foodies visiting the ‘Taste of London’ event will be encouraged to make Wales their next culinary destination for a UK short break. Food Tourism will be the theme of the Wales the True Taste Pavilion at the festival, which will be held in Regents Park in the heart of the capital (16 -19 June). Dubbed the ‘world's greatest restaurant festival’ Taste of London features 40 of the city's best restaurants, who will be dishing up their most popular dishes in an unbeatable alfresco gourmet feast, while 200 producers provide a bounty of the best food and beverages. The Welsh Government organised True Taste Pavilionwill showcase a number of Welsh food and drink festivals and food tourism activities as well as sampling a range of award-winning produce. Among them are: Gwledd Conwy Feast, The Great British Cheese Festival, Abergavenny Food Festival, Narberth Food Festival, and theInternational Craft Cider Festival. The Wales the True Tas...

Estrella Damm reveals ‘pop-up’ gastronomic experience at ‘Taste of London’ festival ‘Beer of Barcelona’ and Omar Allibhoy team up to create innovative Tapas Master Classes in London’s Regent’s Park London, 16th June 2011: Estrella Damm, Spain’s leading premium beer brand today announces a series of exclusive Estrella Damm Beer & Tapas Master Classes to visitors to the ‘Taste of London’ food and drink festival in Regent’s Park. For just four days only Tapas Revolution’s Omar Allibhoy, who was trained by El Bulli’s legendary head chef Feran Adrià, will create a feast for the senses with demonstrations of how to create innovative tapas such as ‘Roasted pepper and anchovy’, ‘Foie gras lollipop, PX glaze and pistachio’, ‘Endives & Valdeon cheese foam’, ‘Morcilla de Burgos’ and ‘Mussels in escabeche’. Currently Executive Chef at Notting Hill’s renowned El Pirata Detapas, Omar has also recently opened Tapas Revolution in London’s Westfield centre. Food writer and critic Tom Parker Bow...

If you say a British pub you get an image of oak beams. Horse brasses hanging on the wall, open fires. A place were a local community comes together and interacts with each other. Talking about local issues and exchange gossip. Our main soap operas all have the local pub at the centre of them and that is how we like to think of them. A place where you can go and sit talk and be with the like minded people who will respect you and you will respect them. It is an ideal image of a perfect place for the community. The problem with that is that they are getting harder to find and more difficult to maintain. The British pub is an institution that is like many things in the mind set of the British a thing of the past. But is still a thing that we all love to have on the door step to go to. Like village shops and post offices the actual economic reality is that the pub is going threw some horrific changes and is fighting for survival. The idea of a pub is an interesting thing that is only more...

If you go to a larger store of any discretion you will invariably have some kind of packaging to dispose of afterwards. Normally you will find the bigger the store, the larger the chain the worse the whole problem can become. And why do we all need it so much, I never asked for it did you. Well in a way we did but know in a direct way but in an indirect way. As consumer we have in the west have a constant range of cheap and readily available food. Not just locally produced food but food from around the world. Food that will keep for long periods of time with out going off, or getting contaminated. Food that we can take home just pace in the oven and cook. No preparation on our behalf and the convenience of saving time and effort. And it is for these very reason that we have the burden of so much packaging. Take average ready meal. You need to put that in a dish that must be food safe and can be reheated. This needs to be sealed so that nothing can get in to it. And out side of that an ...

I have many favourite alcoholic beverages that I like to drink. The thing is at different time I like a different drink and not always the same for the same reason. On a warm bay a cold lager out of the fried is refreshing or a cider. If I am on holiday a nice cold beer and the warm sun looking over the marina as the people start to walk the promenade is grate. Or at the end of a working day a gin and tonic with lots of ice and loads of lemon. Or with a meal a glass of a good wine all depending on what it is that I am eating , but for me normally red if I can . Or on a cols winter night when the snow id on the ground a malt whisky. But if I had to chose one drink from all of the others. If I was asked to make that choice and that I had to have. I would not choose a wine or a spirit, I would choose a beer. But not any normal kind of lager beer that is mad all over the world. For me it would have to be a pint of British Best bitter. There is some thing about the character of the best bit...

Ice cream that you can make at home without a machine. This is a simple and easy recipe to make and adapt to almost any flavour of ice cream that you like. also it doe nor suffer to much from getting lots of ice crystals in it so you can do loads of things with it and have grate ice cream home made in the freezer relatively cheaply . For the basic ice cream you will need 1 pint/ 570ml of whipping cream 4 eggs 4oz/110g caster or icing sugar Some kind of vanilla To start by separating your eggs so you have egg whites and yolks all nicely separated in two bowls. Then add just a little of the whipping cream No more than a quarter of the pint to a pan and heat up. Take it of the heat before it gets to hat and add it to the egg yolk and the vanilla. All depending if you are using fresh or some kind of vanilla essence. Whisk the egg yolks and the cream together and return to the heat on a very low heat and cook so that they thicken. But do not over cook it and allow the eggs to separate in th...