DOCSLIB.ORG

New in Town: Novikov 020 7479 6959 Against the Trend but Still Fashionable Dine ______Ondon Restaurant Trends Have Gone Lthrough a Radical Change Recently

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
New in Town: Novikov 020 7479 6959 Against the Trend but Still Fashionable Dine ______Ondon Restaurant Trends Have Gone Lthrough a Radical Change Recently [email protected] New in town: Novikov 020 7479 6959 Against the trend but still fashionable Dine __________ ondon restaurant trends have gone Lthrough a radical change recently. Simple, elcome to the latest issue of For this month’s feature we turn our no-nonsense food and no-reservation venues WDine. attention to the Taste of London now dominate the attention of food lovers and restaurant festival in June. Ten Group appeal to those who previously avoided opu- Spring’s here and London is now in full is holding an exclusive event for 60 lent fine dining. Bucking the current thinking, swing, preparing for the big events of lucky guests who wish to meet five of however, renowned Russian restaurateur Arkady 2012 – the Queen’s Diamond Jubilee London’s top chefs, including Michel Novikov has injected some glamour and luxury back and the Olympics. The restaurant Roux Jr and Jacob Kennedy, and into the capital, expanding his empire of more than 50 restaurants with newly opened Novikov. scene is bursting with new openings, sample a tasting menu from them. trends are changing and everyone Call Dining Club on 0207 479 6959 This is Arkady’s first venture outside of Russia. As one of the leading cit- is eagerly anticipating the buzz and for more details. ies on the restaurant circuit, it is no surprise that he chose London as the commotion of what summer will base from which to catapult his brand’s European expansion. Located on bring. Finally, a second home counties the site originally offered to Hakkasan Mayfair in 2010 (who turned it down restaurant brings us Tom Kerridge for due to its imposing size), Novikov features pan-Asian and Italian restaurants The past six months have seen many the Chef’s CV. We discover why the under one roof, both seating more than 100 diners, as well as a lounge bar. restaurants opening with a more owner and head chef of two-Michelin- The venue stands proudly opposite the popular and well-established Nobu casual and relaxed approach to food. starred gastropub The Hand & Flowers Berkeley, showing Arkady’s confidence in his hip and modern restaurant. In our capital city, however, we still chose Marlow as the location for his need glamour, so what better New in first restaurant and what his favourite Arkady has more than 30 stand-alone family and fine dining restaurants, showcasing 18 types of cuisine, as well as five chain restaurants, supermar- Town venue to talk about than one dish on the menu is. kets, florists and a farm. His 20 years of experience in the industry allows that breaks the trend and approaches him to concentrate on the details of each venture and Asian Restaurant is London head on – Novikov. We Your latest feedback can also be no exception. He prides himself on offering something unique in every one, discover why Arkady Novikov chose found dotted throughout the issue. so the London branch is like nothing he has created before. The striking, the city for his first international We always welcome your comments distinctive design incorporates light wood furniture, low golden lighting and venture. about the Dining Club service and a glass-fronted open kitchen. Arkady evokes a sense of Asia using orchids, restaurants, and love to discuss what bamboo and a market stall display of colourful seafood and baskets brim- Getting a table at The Fat Duck you are passionate about as fellow ming with fresh vegetables. These can be hand-picked for your meal or remains as difficult as ever, but with food lovers, so keep bought to take home and prepare yourself. a new online animation experience on contacting us. set to entice guests in the lead-up to The team and I A focus on fresh ingredients is evident in dishes such as delicate sea bass sashimi, hearty dressed Dorset crab with spicy massago gratin and Malay- their visit, we thought it was time to hope you enjoy style king crab in Penang sauce. Beef and foie gras dumplings are a more discuss why it continues to be Britain’s reading this indulgent luxury that are drawing guests back more than once. most iconic restaurant. Only those issue of Dine. lucky enough to obtain a booking Novikov has entered the competitive arena of London with confidence. can enjoy the teaser, so contact us Pippa and the While many new restaurants reflect a direction towards casual US dining for help making a reservation. Dining Club team and South American cuisine, such as Burger & Lobster and Meat Liquor, Arkady has translated his restaurant model from Russia to London with a glamorous venue that’s one of the most talked-about openings of the mo- [email protected] 020 7479 6959 Icon: The Fat Duck ‘The Fat Duck is the type of restaurant you may only ever eat in once,’ explains How to generate excitement through Heston, and he does not want the Members’ feedback: excitement to stop at that. ‘I wanted to the senses Dinner by Heston __________ create that almost childlike feeling of anticipation beforehand.’ To achieve Blumenthal n unassuming, discreet wooden this he has introduced an online __________ door opens inches from the animated experience called ‘Like A It was very enjoyable. main road in Bray into a low- a kid in a sweet shop’, narrated by Wonderful food, good ceilinged converted cottage. Simple John Hurt and exclusive to those who wines and a lively table designs and plain white walls have made a reservation. By allowing atmosphere. Thanks a lined with obscure yet oddly calming guests to enter a secret world before lot for your service. modern art give no hint of the three- they get to the restaurant, it provides Michelin-starred kitchen inside. Yet them with an impressionistic view of within these walls lies 2005’s number one the menu and evokes each guest’s own restaurant in the world. In 2012, The Fat Duck is childhood memories of excitement, still in the top five San Pellegrino 50 Best Restaurants discovery and expectation. and remains an iconic venue in the UK. Even though there Chef-owner Heston Blumenthal wanted to call the restaurant something are only 13 tables Emotional and that would reflect the nearby river in Bray and while many names were in the restaurant, sensory memory discussed it was ‘The Fat Duck’ that stuck. For Heston, however, it is not just Heston continues the name, the food or the service that is important to the restaurant; it is to evolve and develop his also the excitement, from the moment the reservation is made to the point Pre-dining Dining product. The when you finish your 14-course tasting menu. Heston believes that this can experience experience be generated through a specific tool – emotional and sensory memory. sweet shop metaphor Heston says: ‘Smell is an important sensory encourages tool, allowing the customer to use a guests to join Like a kid in a Sounds of Story book - Alice much more creative way of building him on his sweet shop the Sea dish in Wonderland | Our top five up anticipation,’ and story-telling is journey of Pocket Watch dish most booked a similar device. Each dish has an excitement. __________ individual meaning behind it and Those lucky is constantly evolving. The menu enough Interactive animated to give the online reservation 1. Novikov never completely changes, but Taste Sound as new ideas are developed in requested four experience 2. Dinner by Heston Blumenthal the laboratory, targeting sensory hours of their 3. Hakkasan Mayfair elements, dishes will progress. life over to his 4. 34 An impressive 1,875 different all-encompassing experience will Excitement 5. Zuma ingredients are used to create the whole menu and the detail involved undoubtedly leave in each component of the dish aims to sharing his enthusiasm for trigger a new sense. the iconic Fat Duck restaurant. [email protected] 020 7479 6959 Focus on: Taste of London The evening includes: Which celebrity chef is cooking dinner • Private enclosure for up to 60 guests in the Secret Garden for you? __________ • Champagne reception f you have always dreamed about • Cocktail demonstration and two signature cocktails prepared by award- Imeeting your favourite chef or winning bar tender Erik Lorincz from The Savoy hotel want to sample Michelin-starred dishes prepared right in front of you, • Five-course tasting menu, prepared and presented by the below chefs: lifestyle concierge has arranged an • Jacob Kenedy – of Bocca di Lupo exclusive opportunity for members to • Michel Roux Jr – of Le Gavroche experience these things at the Taste of • Gary Rhodes – of Rhodes 24 London festival 2012. Contact Dining Club • Tong Chee Hwee – of Yauatcha to find out more. • Jérôme Tauvron – of Meursault Taste of London is the world’s greatest pop-up • Individual table visits from four of the above chefs restaurant festival. Featuring spectacular live demonstrations, master classes, cookery classes and book signings, restaurants and chefs from around • Auction in aid of Macmillan Cancer Support London bring a range of culinary delights to Regent’s Park at the end of June. • Complimentary bar Ten Group is hosting an exclusive evening on Friday 22 June, from 5.30pm to 9.30pm, for up to 60 guests in a private enclosure in the luxurious Secret • £20 worth of Crowns (event currency) per guest Garden area at the Taste of London festival. • Access to all other areas of the event After a champagne reception, prepare to be wowed by a cocktail demonstration and tasting session from the masterful Erik Lorincz, of the • Complimentary Taste of London recipe book acclaimed American Bar at The Savoy hotel, and winner of the International Bartender award in 2011.
Load more

Recommended publications
  • Britain's Best Farm Shops
    Britain’s best farm shops Daylesford farmshop in Gloucestershire Caroline Boucher October 15 2011 12:01AM Flour from the nearby mill, lamb from the surrounding fields, cheese from the local dairy ... the rundown on the top 30 farm shops 1 Brockweir and Hewelsfield Village Shop Chepstow, Glos Having formed a not-for-profit organisation, locals built this shop and now run it with volunteers (though they can pay a manager) and respond to neighbourhood input. Lots of local produce, a donations section of fruit and vegetables by the door, a book swap at the side of the café and an upstairs room (with internet) for hire. Its green credentials are demonstrated by the solar panels on the roof. Respect. The Village Shop, Brockweir, Chepstow (01291 689995, bandhvillageshop.co.uk) 2 Darts Farm, Topsham, Devon Awash with awards, both local and national, this thriving hub of Devon life richly deserves such honours for its huge range of excellent, largely local produce and extended facilities, which range from Pilates and beauty treatments to an RSPB shop and bicycle hire. Topsham, (01392 878200, dartsfarm.co.uk) 3 Exe Valley Farm Shop Devon The stock here reflects the huge number of small suppliers making really wonderful produce in this richly fertile county. There is a local dairy section, ice cream, juices, organic veg, meats, bread and cakes, including a good gluten-free range. Also animal and poultry feed and natural remedies. The Exe Valley Farmshop, near Thorverton, Exeter, (01392 861239, exevalleyfarmshop.co.uk) 4 Chatsworth Derbyshire The beef, lamb, venison and pheasant all come from the estate and the bread, pies and quiches are made on site.
    [Show full text]
  • Download This Document
    Lane, S. and Fisher, S. (2015) 'The influence of celebrity chefs on a student population’, British Food Journal, 117 (2), pp. 614-628. Official URL: http://dx.doi.org/10.1108/BFJ-09-2013-0253 ResearchSPAce http://researchspace.bathspa.ac.uk/ This pre-published version is made available in accordance with publisher policies. Please cite only the published version using the reference above. Your access and use of this document is based on your acceptance of the ResearchSPAce Metadata and Data Policies, as well as applicable law:- https://researchspace.bathspa.ac.uk/policies.html Unless you accept the terms of these Policies in full, you do not have permission to download this document. This cover sheet may not be removed from the document. Please scroll down to view the document. The Influence of Celebrity Chefs on a Student Population 1. Introduction Celebrity is much written about by social theorists (McNamara, 2009; Ferri, 2010; Lawler, 2010) and as such there are many taxonomies of celebrity, which Turner (2010) discusses at length. The concept that celebrity is a ‘cultural formation that has a social function’ (Turner, 2010:11), and the contemporary significance of celebrity itself remains a key topic for debate (Couldry and Markham, 2007). Celebrities are considered as role models for millions of people, especially younger citizens (Couldry and Markham, 2007), who are the focus of this study. Pringle (2004:3) suggests that ‘celebrity sells’, and outlines the extent to which society becomes influenced by these figures due to their prevalence in everyday life. Becoming well-known public figures, where they have adversaries as well as fans (Henderson, 2011) celebrities have attracted significant literature, which is split on their benefit and detriment to society (Couldry and Markham, 2007).
    [Show full text]
  • Classification and Scaling with Texts
    Day 10: Classification and Scaling with Texts ME314: Introduction to Data Science and Machine Learning Jack Blumenau 5th July 2021 1 Day 10 Outline Motivation Supervised Classification for Text Supervised Scaling of Texts Unsupervised Scaling of Texts 2 Motivation Motivation - Is this a curry? 3 Motivation - Is this a curry? 3 Motivation - Is this a curry? What is a curry? Oxford English Dictionary: “A preparation of meat, fish, fruit, or vegetables, cooked with a quantity of bruised spices and turmeric, and used as a relish or flavouring, esp. for dishes composed of or served with rice. Hence, acurry= dish or stew (of rice, meat, etc.) flavoured with this preparation (or with curry-powder).” 4 Motivation - Is this a curry? • If a curry can be defined by the spices a dish contains, then we ought tobe able to predict whether a recipe is a curry from ingredients listed in recipes • We will evaluate the probability that #TheStew is a curry by training a curry classifier on a set of recipes • We will use data on 9384 recipes from the BBC recipe archive • This data includes information on • Recipe names • Recipe ingredients • Recipe instructions 5 Motivation - Is this a curry? recipes$recipe_name[1] ## [1] "Mustard and thyme crusted rib-eye of beef " recipes$ingredients[1] ## [1] "2.25kg/5lb rib-eye of beef, boned and rolled 450ml/¾ pint red wine 150ml/¼ pint red wine vinegar 1 tbsp sugar 1 tsp ground allspice 2 bay leaves 1 tbsp chopped fresh thyme 2 tbsp black peppercorns, crushed 2 tbsp English or Dijon mustard" recipes$directions[1] ## [1] "Place the rib-eye of beef into a large non-metallic dish.
    [Show full text]
  • Northcote Obsession
    OBSESSION BOOKING HOTLINE: 0333 999 7762* OPENS 8am TUESDAY 17th OCTOBER 2017 *Bookings cannot be taken before the hotline opens Nurtured, harvested, exported, roasted by artisans... brewed by you. The difference is Gaggenau. You spend time searching out selectively-picked, organic Arabica, sun-dried in deepest Yirgacheffe. All this you stipulate. Because when it comes to actually brewing the bean, you have the means to turn all that potential into your cup of coffee. The new lighting concept of our fully automatic espresso machine puts the cup in the limelight. The intuitive TFT touch display makes it simple to create your ideal coffee and save your preferences; each cup will now be as perfect as the first. However you take your coffee, take it seriously. For more information, please visit www.gaggenau.com. Northcote_CoffeeCulture_210x297_SP_UK.indd 1 14.09.17 09:17 2001 TERRY LAYBOURNE 21 Queen Street, Newcastle PHILIP HOWARD The Square, London NICK NAIRN Nairn’s, Glasgow NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire 2002 GERMAIN SCHWAB Winteringham Fields, Lincolnshire PHILIP HOWARD The Square, London ROBBIE MILLAR Shanks Restaurant, Bangor BRIAN TURNER Turners Restaurant, London DANIEL COUET Fredsgaten 12, Stockholm NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire 2003 CHRIS & JEFF GALVIN Orrery & The Picasso Room, London CHRISTIAN OLSSON Vassa Eggen, Stockholm PHILIP HOWARD The Square, London HESTON BLUMENTHAL The Fat Duck, Berkshire JOHN TORODE Smiths of Smithfield, London NIGEL WIGGLESWORTH Twin Farms, USA NIGEL
    [Show full text]
  • 134.1099 Food and Flowers with Jo Pratt and Anna Steven Friday 18 July 2014 Tutor(S): Jo Pratt Anna Steven
    Denman Tel: 01865 391991 Marcham Fax: 01865 391966 Abingdon E: [email protected] Oxon, OX13 6NW www.denman.org.uk 134.1099 Food and Flowers with Jo Pratt and Anna Steven Friday 18 July 2014 Tutor(s): Jo Pratt Anna Steven Full Description of Course: Book yourself on this lovely day event where you will be treated to a morning demonstration on the theme of Jo Pratt's 'Madhouse Cookbook' featuring home cooked food that's tasty and stress free. All of the dishes have been devised to make life easy, with shortened preparation and cooking times and brilliant plan ahead tips. This will be followed by a lovely lunch and a flower demonstration in the afternoon. Jo is a TV cook, food stylist, journalist and bestselling author of four books – 'The Nation’s Favourite Food', 'In the Mood for Food', 'In the Mood for Entertaining' and most recently 'Madhouse Cookbook'. She is also a regular contributor to magazines such as BBC Good Food Magazine and M&S Magazine and often appears on TV shows such as the new Channel 4 and Sainsbury’s tie up What’s Cooking? Most recently Jo has been busy setting up a new restaurant The Gorgeous Kitchen in Heathrow’s new Queen’s Terminal 2 with three other female chefs. Jo spends a lot of time writing and developing ideas online and in the press for brands such as Bramley Apples, Maris Piper Potatoes, Tilda Rice and Patak’s. Many of her online video recipes can be viewed on www.youtube.com: http://www.cookwithchefs.com and http://uktv.co.uk/goodfood.
    [Show full text]
  • It's Better on the Inside
    001 Front 21 March 2019_Layout 1 21/03/2019 12:44 Page 1 N o. 7 5 THE MAGAZINE A P R 1 9 JOIN THE CLUB OUR NEW MEMBERS’ PROGRAMME WILL OPEN THE DOOR TO RESTAURANTS, BARS AND SHOPPING EXPERIENCES IN THE CITY AND BEYOND – SEE P36 TRAVEL LIVING FOOD&BOOZE How climate change is challenging Nap rooms and fermenting clubs in the Top chef Tom the decades-old rules of the industry chic new office of design agency Fjord Kitchin invites Olympic superstar Chris Hoy for lunch THE BIG INTERVIEW: PAUL WHITEHOUSE to discuss eating The Fast Show star talks about the BBC’s war on comedy and the simple joys of fishing and winning IT’S BETTER ON THE INSIDE How to get the most from City life, from the best new restaurants to our exclusive City AM Club for savvy professionals 002-003 DPS 21 March 2019_Layout 1 21/03/2019 13:09 Page 1 002-003 DPS 21 March 2019_Layout 1 21/03/2019 13:10 Page 2 THE PERFECT DESTINATION FOR TOWN & COUNTRY LIVING 10:59 004-005 DPS 21 March 2019_Layout 1 21/03/2019 13:11 Page 1 119 New Bond Street · Westfield, White City · Harrods · Cabot Place, Canary Wharf Royal Exchange · Selfridges, Oxford Street and Birmingham · Tel. 03455 040111 P P I 004-005 DPS 21 March 2019_Layout 1 21/03/2019 13:12 Page 2 Creating new heights The new Montblanc 1858 Geosphere. Spirit of Mountain Exploration. montblanc.com/1858 Royal Exchange · Selfridges, Oxford Street and Birmingham · Tel. 03455 040111 C C P 006 contents 21 Mar 2019_Layout 2 21/03/2019 11:35 Page 1 E D I TO R ’ S I N S I D E LETTER T H I S I S S u E ity A.M.
    [Show full text]
  • Your Guide to the Very Best Food and Drink in the Local Area Find Out
    Your Guide to the very best food and drink in the local area Find out where it comes from and how, where and when to enjoy it. The Taste of Exmoor Bountiful Our Exmoor landscape is bothExmoor breath-taking and bountiful. From top ‘A’ classification oysters straight from the sea at Porlock to Red Ruby Devon cows and Exmoor lambs that graze our nutritious farmland. Deer roam freely across Full Page Advert the high moors and the bees gather pollen from our heather-clad hills. We’ve noticed a growing number of talented Chefs being drawn to the area recently, enticed by the delicious local produce available. We hope you’ll be tempted too. We’ve included some of our favourite places to visit and enjoy good food here. Keep up to date with foodie events and more at www.Visit-Exmoor.co.uk/eatexmoor NORTHMOOR GIN JenVisitnette Exmoor EXMOOR’S PREMIUM QUALITY LOCALLY PRODUCED GIN. FOR A LIST OF LOCAL OUTLETS OR TO ORDER ONLINE VISIT: www.exmoordistillery.co.uk UNIT 5, BARLE ENTERPRISE CENTRE, DULVERTON, EXMOOR, SOMERSET, TA22 9BF PHONE: 01398 323 488 Eat Exmoor Guide Eat Exmoor Guide Copywriting: Jennette Baxter (www.Visit-Exmoor.co.uk) Selected Food Photography: Julia Amies-Green (www.Flymonkeys.co.uk) Design & Production: Tim Baigent (www.glyder.org) With Support from Exmoor National Park Authority. Exmoor’s Landscape –A Farmer’s Perspective Exmoor’s unspoilt landscape is of livestock, hence the characteristic a major reason why it became a patchworks of grassy fields bounded national park, but even its ancient by high hedges.
    [Show full text]
  • Fresh Start in Association with Pring 2014 S Pring New Year, New Beginnings Your Exclusive AA Qu AA Exclusive Your Issue 33 33 Issue Informed
    Hotel Services SUPPORTING YOUR BUSINESS PLUS... TOP WINE PICKS FOR 2014 INTERVIEW WITH TOM KERRIDGE ZINE A G A M Y RTERL A FRESH START IN ASSOCIATION WITH PRING 2014 PRING S NEW YEAR, NEW BEGINNINGS YOUR EXCLUSIVE AA QU AA EXCLUSIVE YOUR ISSUE 33 33 ISSUE Informed... Window stickers for 2014 Annual You will have recently been classification sent the Hotel, B&B and Gold Star 2014 window certificates stickers featuring the cover By now, all establishments will of the 2014 Hotel/B&B have received, where applicable, Guide or Gold Star/s and their annual classification highlighting theAA.com certificates for 2014-2015. and available mobile apps. Please direct any queries regarding your certificates to HotelServicesCustomerSupport@ theAA.com or call 01256 844455. Enter the AA Hospitality Awards 2014 AA Chefs’ Chef of the Year consumption, waste and recycling to make AA Wine Award A popular and coveted title, this unique award a positive contribution to reducing the impact All AA Rosette-awarded chefs can enter offers all AA Rosette-awarded chefs the chance on the environment. The winner will receive for the Wine Awards. Send us a copy of to decide which of their peers deserves this their award at the AA Hospitality Awards, to your current wine list to be entered. The respected recognition of their performance be held on Monday 22 September at Grosvenor winner will receive their award at the over the past 12 months, and their continued House, A JW Marriott Hotel. AA Hospitality Awards, to be held on commitment to the profession. Download the nomination form at Monday 22 September at Grosvenor House, The AA’s inspectors have chosen the www.aahospitalityawards.com/awards.
    [Show full text]
  • Marco Pierre White on Seven's Menu in 2017
    Marco Pierre White on Seven’s menu in 2017 The revered chef will host HELL’S KITCHEN AUSTRALIA. (1 December 2016) Seven is the hottest place to be in 2017 with news Marco Pierre White will host HELL’S KITCHEN AUSTRALIA. The high octane reality juggernaut is one of the world’s most successful and enduring food formats. The global phenomenon is produced in 18 territories including 16 hit seasons in America and four in the UK. Now it’s coming to Australia! The three Michelin star chef will be opening HELL’S KITCHEN AUSTRALIA with a team of celebrities yet to be announced. The apprentice chefs will face skill based challenges under the immense pressure of delivering a complete dinner service at the exclusive HELL’S KITCHEN restaurant. It promises to be a thrilling and fiery ride as these celebrities face the toughest challenge within the hottest and toughest kitchen in the world. Marco Pierre White said: “All chefs over time will stray slowly from the stove, very few stay close to the flame. HELL’S KITCHEN, without question, is the most natural environment for me to be myself.” Filming will commence in the New Year. Further details will be revealed in coming months. HELL’S KITCHEN AUSTRALIA will be produced by ITV Studios Australia for Channel Seven. For further information, please contact: Channel Seven Publicity P: 02 8777 7250 MARCO PIERRE WHITE BIOGRAPHY Dubbed the ‘Godfather of Modern-Day Cooking,’ Marco Pierre White is as famous for his fiery temper as he is for his kitchen prowess. He arrived in London as a 19-year-old with "£7.36, a box of books and a bag of clothes,” to continue his apprenticeship under the guidance of Albert Roux at Le Gavroche.
    [Show full text]
  • I Love to Eat by James Still in Performance: April 15 - June 27, 2021
    Commonweal Theatre Company presents I Love To Eat by James Still In performance: April 15 - June 27, 2021 products and markets. Beard nurtured a genera- tion of American chefs and cookbook authors who have changed the way we eat. James Andrew Beard was born on May 5, 1903, in Portland, Oregon, to Elizabeth and John Beard. His mother, an independent English woman passionate about food, ran a boarding house. His father worked at Portland’s Customs House. The family spent summers at the beach at Gearhart, Oregon, fishing, gathering shellfish and wild berries, and cooking meals with whatever was caught. He studied briefly at Reed College in Portland in 1923, but was expelled. Reed claimed it was due to poor scholastic performance, but Beard maintained it was due to his homosexuality. Beard then went on the road with a theatrical troupe. He lived abroad for several years study- ing voice and theater but returned to the United States for good in 1927. Although he kept trying to break into the theater and movies, by 1935 he needed to supplement what was a very non-lucra- Biography tive career and began a catering business. With From the website of the James Beard Founda- the opening of a small food shop called Hors tion: jamesbeard.org/about d’Oeuvre, Inc., in 1937, Beard finally realized that his future lay in the world of food and cooking. nointed the “Dean of American cookery” by In 1940, Beard penned what was then the first Athe New York Times in 1954, James Beard major cookbook devoted exclusively to cock- laid the groundwork for the food revolution that tail food, Hors d’Oeuvre & Canapés.
    [Show full text]
  • Tom's Takeaway
    weekend FAKEAWAY FEAST TOM’S TAKEAWAY Treat the family to BBC chef and Good Food Podcast host Tom Kerridge’s favourite Indian-inspired menu photographs JONATHAN GREGSON Quick & puffy flatbreads, p83 We’re blessed to have some fantastic Indian restaurants in Marlow, especially Atul Kochhar’s world-class Sindhu (sindhurestaurant.co.uk). The hospitality is relaxed, and the chefs are like alchemists, combining spices to make new, beautifully balanced flavours. But, whenever I eat 2 , p8 something I love, I won’t sit still until I’ve got to the fry kpea bottom of what makes it so amazing and I’m Paneer & chic happy with my own version. Always being open to new ideas and techniques is how you keep things fresh and evolve your cooking, whether that’s at home or in a restaurant. So, here’s my desert island Indian- inspired menu – it’s what I cooked at home when all the restaurants had to close during lockdwon in 2020. All of it Carrot pakoras, p82 can be made ahead, and I made most of it based on what I had available in the kitchen. As they say, necessity is the mother of invention. Tom x Lamb bhuna, p82 Tom Kerridge is a BBC presenter and chef-owner of The Hand and FAKEAWAY MENU Flowers, The Coach and The Butcher’s Tap in Marlow, Kerridge’s Bar & Grill at The Corinthia Hotel, London, and The Bull & Bear FOR FOUR in Manchester. Listen to the Good Food Podcast to hear Tom Carrot pakoras talk to host Orlando Murrin about recipes and cooking tips.
    [Show full text]
  • Support What Hens Do Naturally, Free Range Egg Farmers Tell Chefs and Bakers
    Support what hens do naturally, free range egg farmers tell chefs and bakers. Mary Berry, Jamie Oliver, Rick Stein and Raymond Blanc are among 50 celebrity chefs and high-profile bakers being asked by free range egg farmers to help end Britain’s obsession with large eggs. The British Free Range Egg Producers Association (BFREPA) says hens naturally lay a range of sizes and wants more shoppers to try a box of medium or mixed weight eggs rather than large. The organisation’s chairman, James Baxter, has written to high-profile chefs and bakers to ask them to throw their weight behind the campaign. In the letter he asks them to publicly support BFREPA’s message that bigger isn’t always better. He also asks for references to the size of eggs used in recipes to be removed wherever possible. “We are a nation of food lovers and that is driven on by the fantastic chefs and bakers we have in this country,” Mr Baxter said. “Free range eggs are a staple of British diets but shoppers have become obsessed with getting the biggest egg they can. “Egg size can be affected by a number of variables such as the weather, diet and light levels – as farmers bird welfare is our number one priority and we want to allow hens to lay what comes naturally. “We hope that these letters will resonate with chefs and bakers who are in positions of influence but, more importantly, care deeply about how food is produced.” Retailer promotions and a perceived sense of added value from consumers continues to drive demand for large eggs, but BFREPA says there is often very little difference between the sizes.
    [Show full text]