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St George's Day beef inspiration
It's St George's Day, so we all have to eat beef - it's the law. Here are three recipes to consider tonight: Fillet of beef en croute a la Bisontine (as cooked by the 2010 Roux Scholar, BaxterStorey chef, Kenneth Culhane).
Newcastle Steak & Ale Pie Recipe
A traditional recipe, great served hot or cold at buffets throughout the North East, Steak and Newcastle Ale Pie…..
Can John Footman fix the Goose?
John Footman has told Caterer about his plans for the Goose after Ryan Simpson's dramatic departure earlier this year.
Can you serve a burger rare?
A hotel restaurant in Liverpool made a customer sign a disclaimer after she ordered a rare burger, getting her to agree that she would take the risk if she got sick.
Game: a cookbook by Trish Hilferty and Tom Norrington-Davies
Trish Hilferty and Tom Norrington-Davies are keen game cooks. Their passion for game shines through in the 270-odd pages of this comprehensive tome.
Kill or cure?
Every day there's a new bit of research out there saying coffee'll kill you or red wine is good for you, the next week it'll be the other way round...
Who would be in your fantasy brigade?
Here's Jason Atherton's: Jason Atherton on pass with Sat Bains; Simon Rogan with Claude Bosi in the development kitchen; Steve Terry on cold larder; meat section, Pierre Koffmann; fish section, Nathan Outlaw; pastry section, Pierre Herme; hot
What's the weirdest food combination you've encountered?
Today I heard someone say that a dessert pot contained "taramasalata and raspberries".
Pink duck but fully cooked chicken .
Why is it that when we serve duck it is best pinky or slightly under done yet chicken must be fully cooked ? If a guest was served a piece of chicken with an trace of pink they yell "salmonella !!" Duck and chicken are both poultry yet one
Preparing for the Glorious Twelfth
Next Wednesday sees the start of the grouse shooting season. Will you be out on the moors yourself? Are you already speaking to your game suppliers to order some birds up? And what recipes are you planning for your menus? Let us know.
