Gluten-free Pumpkin and Cinnamon Cake Preheat the oven to 150°C (135°C fan)/300°F/Gas Mark 2. Line a 2lb loaf tin with baking parchment Ingredients For the cake 3 medium eggs, beaten 200ml sunflower oil 300g light muscovado sugar 375g grated peeled pumpkin (it’s easiest to do this using a food processor with a grater blade) The zest of 1 large orange 265g … [Read more...]
Archives for October 2013
Halloween Recipe, Scary Spider Cupcakes
Scary Spider Cupcakes Ingredients Cakes: 200g butter, softened 200g caster sugar 200g self-raising flour 50g cocoa, NOT drinking chocolate 4 free-range eggs, beaten 2 to 4 tablespoons milk Butter cream Icing & Decoration: 100g softened butter 100g icing sugar 25g cocoa 1 to 2 tablespoon milk Liquorice allsorts, sweets (Liquorice Catherine … [Read more...]
The Savoy announces James Pare as Executive Chef
The Savoy has appointed James Pare as Executive Chef, overseeing the hotel’s five kitchens and its 94-strong brigade of chefs. Canadian-born James Pare began his career at The Savoy in 2010 as Banquet Chef for the Food and Beverage opening team. His introduction to the London dining scene followed 13 years working with Fairmont Hotels and Resorts, which included time as Sous … [Read more...]
Guests won’t return if sheets and towels aren’t up to scratch
New research into hotel guest attitudes conducted by White Knight Laundry Services has revealed most guests won’t return if sheets and towels aren’t up to scratch. 93% of guests feel that the quality of towels and bedding would affect their decision to return to a hotel. Of that group, 58% said it would affect their decision ‘a lot’ and 35% ‘to a certain extent’. Dirty … [Read more...]
Brakspear set to banish ‘November blues’ with live music festival
Thirty Brakspear pubs are set to stage live music performances during the company’s first-ever Jazz & Blues Week, running from 8 to 17 November. Response to the festival has been enthusiastic, with the opening night event – a JJ Cale tribute in Henley - sold out well in advance, and high demand around other gigs. Every night sees a jazz or blues performance in at least … [Read more...]
D&D reports increased revenue and profits
D&D London, which owns and operates restaurants in London, Leeds, Paris, Istanbul, New York and Tokyo and the 80 bedroom South Place Hotel in London, announced its financial results for the year ended 31 March 2013. Highlights of the year were as follows: TURNOVER of +5% to £79.0m (2012 £75.5m) EBITDA +6%. to £7.1m. (2012 £6.7m) Cash profits after … [Read more...]
Le Cordon Bleu London launches world’s most prestigious Culinary Scholarship
Le Cordon Bleu London, the UK’s leading culinary institute, has announced the launch of their 2014 Scholarship Award. Now in its third year, the highly sought after award offers one UK student a place on ‘Le Grand Diplôme’ – a nine month culinary diploma providing classical training in the art of cuisine and pastry. Worth over £30,000 Steeped in history and with a long held … [Read more...]
Sake Sommelier of the Year Competition: Semi-Finalists
The organisers of the first ever Sake Sommelier of the Year competition to be held outside Japan have announced the five sommeliers who have made it through to the semi-finals out of over 50 entries received from sommeliers as far and wide as Europe, Asia and the Middle East. The five semi-finalists are: Barry McCaughley (Chotto Matte, London W1) Jean-Louis Naveilhan … [Read more...]
ETM’s One Canada Square: impressive in iconic surroundings
An exciting modern European menu with an exquisite raw section from ex-Ivy Club Head Chef Jamie Dobbin; a sensational cocktail list where the Negroni and G&T take centre stage; ‘dude’ bar food; and interiors by David Collins Studio. That’s ETM’s latest venture - One Canada Square – an impressive restaurant and cocktail bar situated on the ground floor of the iconic … [Read more...]
Celebrity chefs and sustainable seafood: smokescreen or saviours?
Sustainable Restaurant Association President Raymond Blanc and Fish Fight chef Hugh Fearnley-Whittingstall, whose restaurant River Cottage is a former SRA award winner, emerge best in a new list that shines a light on celebrity chefs’ sometimes questionable choice of fish in their recipes. The University of York environment department’s report Celebrity chefs and the … [Read more...]
Site Bites – Restaurant at Sketch – Ninth Wave Restaurant – Queen Adelaide
David Shrigley unveils Restaurant at Sketch - Island Gem is Restaurant of the Year for Argyll and the Isles - Q ueen Adelaide Reigns Supreme Queen Adelaide Reigns Supreme Fresh from a stunning refit, Wandsworth’s Q ueen Adelaide has been reborn as a beautiful new local. Oozing country kitchen charm, the new-look pub boasts a brand new seasonal menu championing the best of … [Read more...]
This week’s recipe from Chef’s Corner, by Will Holland
Will Holland is the head chef at 10in8’s La Becasse restaurant, Ludlow, Shropshire. One of the hottest young chefs around, Will has already got a Michelin star, an Acord Award and was tipped as one of the 10 chefs to watch in 2010 by the Good Food Guide. Having spent 2 years in catering college, Will landed his first job in the Michelin-starred kitchen of Homewood Park in … [Read more...]
Philadelphia Recipe, Citrus Mango Cheesecake Baskets
Ingredients for 6 200 g Philadelphia Original Finely grated zest and juice of 1 lemon Finely grated zest of 1 lime 60 g caster sugar 150 ml soured cream 6 ready-made brandy snap baskets 1 ripe mango peeled and thinly sliced Instructions Whisk together the Philly, lemon and lime zests and the sugar. Then gradually whisk in the lemon juice. Fold the … [Read more...]
BaxterStorey to deliver Institute of Hospitality qualifications
BaxterStorey is the first ever hospitality operator to be awarded Approved Centre status by the Institute of Hospitality, enabling the company to deliver Institute of Hospitality qualifications from its offices in Reading. John Cunningham MIH, director of professional development, Institute of Hospitality, said: “For BaxterStorey to take this enterprising step indicates how … [Read more...]
Underwood Meat Company wins sausage of the year competition
Underwood Meat Company in Rotherham has picked up the top award at the BPEX Foodservice Sausage of the Year competition for its tasty bangers, triumphing out of a total of more than 230 entries. Its Pork and Chorizo Sausage was one of just fifteen selected by leading industry judges to battle it out in the competition’s grand finale, which took place at London’s prestigious … [Read more...]