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So What Are You Waiting For?
TOM’s FOOD FIGHT PATRINA JONES, In my radio work, I come across all sorts GOLD 104.3 FM of interesting people. But I was particularly BREAKFAST NEWS excited to meet one recent studio PRESENTER visitor – Tom Parker Bowles: food writer, food critic and all-round FB: How would you rate your food lover who just happens to be cooking skills? the son of Prince Charles’ wife, PJ: I get by, but if I’m truthful, my husband wears the Camilla Parker Bowles. I just had chef’s hat in our house. to get a photo for the column! FB: What is your signature dish? Tom’s back in Australia to host PJ: I love to make a batch of scones on a Sunday with my little the latest reality show offering girl. We use lemonade in the dough and once cooked, serve that’s about to start on Channel with my mother’s homemade raspberry jam and whipped Nine, Family Food Fight. cream and get the family around. I use all my best china, It was after filmingThe Hotplate some handed down through the generations. It’s a nice here a couple of years ago way to slow down before another busy week. And the dog that Tom admitted in a Fairfax patiently waits to lick the beaters! interview to being obsessed FB: If you could only have one more meal, what would it be? with Australia after eating his PJ: My Nanna’s pea soup and beef stew, mopped-up with way around the country. lashings of homemade bread and butter. -
British Street Food • Working for the Street Food Revolution 2 Selection of Coverage
2019 Review British Street Food • Working For The Street Food Revolution 2 Selection Of Coverage C4’s Sunday Brunch ITV News MediaMedia CoverageCoverage ReportReport 20192019 British Street Food • Working For The Street Food Revolution 3 About Us ■ Formed in 2009 ■ For young street food traders to showcase their talent ■ To make good food accessible to everyone ■ And to celebrate the grass roots street food movement British Street Food • Working For The Street Food Revolution 4 Founder – Richard Johnson ■ One of the 1,000 most influential people in London for four years running according to the Evening Standard ■ Award-winning food journalist and consultant ■ Writer / presenter of The Food Programme on BBC Radio 4 ■ Author of the best-selling book Street Food Revolution ■ Johnson has been the host of Full on Food for BBC2, Kill It, Cook It, Eat It for BBC3, as well as supertaster for ITV’s Taste The Nation and judge on Channel 4’s Iron Chef and Cookery School British Street Food • Working For The Street Food Revolution 5 About Us – Our Vision “ To share street food with the world. Michelin has just awarded its first stars to street food chefs. With the British Street Food Awards - and now the European Street Food Awards - we will find the Michelin stars of tomorrow.” British Street Food • Working For The Street Food Revolution 6 “ Traders compete in five regional heats, from May to August, with a big national final in September. 2019 attendance? Over 45,000 people.” British Street Food • Working For The Street Food Revolution 7 The Judges -
Marco Pierre White
WWW.MPWRESTAURANTS.COM MARCO PIERRE WHITE CHRISTMAS & NEW YEAR 2015 MARCO PIERRE WHITE Whether you’re looking to add a touch of glamour to your Christmas party or just a festive evening out, you’re guaranteed to experience a White Christmas at Marco Pierre White Steakhouse Bar & Grill Bristol. You can enjoy festive lunch or dinner with us throughout December or celebrate Christmas Day, or New Year’s Eve. For all Christmas party bookings, enquiries or questions contact our Christmas co-ordinator on t: 01934 834 343 option 1 or [email protected] Christmas Fayre Lunch STARTERS Roast Cauliflower Soup with Cheddar Cheese Crouton and Smoked Paprika Oil (V) Smoked Salmon Terrine with Horseradish, Dill and Pickled Cucumber Beetroot Carpaccio with Crumbled Goat’s Cheese and Walnut Infused Oil (V) MAIN COURSES Smoked Trout Kedgeree, Pan Fried Trout on Spiced Rice with Soft Poached Egg and Coriander Chutney Roast Turkey, Cranberry Stuffing, Roast Potatoes, Seasonal Vegetables, Red Wine and Pan Juice Caramelised Red Onion and Thyme Tart Tian, Watercress and Parmesan Salad (V) 10oz Rib Eye Steak with Hand Cut Chips, Beer Battered Onion Rings and Garlic and Thyme Roast Tomato (£5.00 supplement per person) DESSERTS Christmas Pudding with Brandy Butter Dark Chocolate Tart with Orange Crisps and Cointreau Cream Sticky Toffee Pudding, Vanilla Ice-Cream and Salted Caramel Sauce TO FINISH Coffee and Petit Four £21.50 PP SET MENU / AVAILABLE FROM 28TH NOV - 23RD DEC Christmas Fayre Dinner STARTERS Roast Cauliflower Soup with Cheddar Cheese Crouton and -
Hors D'oeuvres Freshly Ground Beef Burgers, Grilled to Order Steakhouse Specials Signature Fillets Finest Quality Grass Fed Ca
Martini Green Olives 3.95 Warm Baked Sourdough 3.95 Cerignola (ve) Salted English butter (v) HORS D’OEUVRES Crispy Devilled Whitebait 8.50 Crispy Fried Calamari 9.50 The Governor’s French Onion Soup 7.95 Sauce tartare, fresh lemon Sauce tartare, fresh lemon Croutons, Gruyère cheese Potted Duck, Green Peppercorns 8.50 Perinelli and Mr. White’s English Mr White’s Scotch Egg 7.95 Cornichons, toasted sourdough Cured Meats 10.50 Colonel Mustard’s sauce Celeriac remoulade, cornichons, Beetroot & Goat’s Cheese Salad (v) 8.50 pickled baby onions, toasted sourdough Cream of Butternut Squash Soup (v) 7.50 Candied walnuts, Merlot vinegar Italian cheese croutons Baked French Camembert 10.50 Classic Prawn Cocktail À La Russe 9.95 Roasted vine tomatoes, extra virgin olive oil, Finest Quality Smoked Salmon 10.50 Sauce Marie Rose, brown bread and butter vintage balsamico, toasted sourdough Properly garnished, brown bread and butter SALADS Lofthouse Farm Salad starter 6.95 main 11.95 Belgian Endive and Blue Monday Salad (v) starter 7.25 main 12.50 Romaine lettuce, Wiltshire ham, eggs, Gruyère cheese, homemade salad cream Fresh poached pear, candied walnuts, Merlot vinaigrette FINEST QUALITY GRASS FED CAMPBELL BROTHERS BEEF All our steaks are 28 day aged from Royal Warrant appointed butcher, Campbell Brothers. All served with roasted vine tomatoes, Béarnaise sauce and triple cooked chips. 6oz Fillet Steak 8oz Grilled Sirloin Steak 8oz Grilled Ribeye Steak 20oz Grilled Delmonico Steak 28.95 26.95 with the tail 26.95 for two 62.00 STEAK TOPPINGS Breakfast Garnish 4.25 Grilled Prawns 5.25 Streaky bacon, portobello mushroom, egg Fried Double Yolk Eggs Garlic butter Holstein 3.95 Capers, anchovies, parsley Café de Paris Butter 3.00 Bordelaise Butter 3.25 SIGNATURE FILLETS All served with triple cooked chips. -
Strange Culinary Encounters: Stranger Fetichism in "Jamie's Italian Escape" and "Gordon's Great Escape"
Coversheet This is the accepted manuscript (post-print version) of the article. Contentwise, the post-print version is identical to the final published version, but there may be differences in typography and layout. How to cite this publication Please cite the final published version: Leer, J., & Kjær, K. M. (2015). Strange culinary encounters: stranger fetichism in "Jamie's Italian escape" and "Gordon's great escape". Food, Culture, and Society, 15(2), 309-327. DOI: 10.2752/175174415X14180391604648 Publication metadata Title: Strange culinary encounters: stranger fetichism in "Jamie's Italian escape" and "Gordon's great escape" Author(s): Jonatan Leer & Katrine Meldgaard Kjær Journal: Food, Culture, and Society DOI/Link: 10.2752/175174415X14180391604648 Document version: Accepted manuscript (post-print) General Rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognize and abide by the legal requirements associated with these rights. • Users may download and print one copy of any publication from the public portal for the purpose of private study or research. • You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. This coversheet template is made available by AU Library Version 1.0, October 2016 Strange Culinary Encounters: Stranger Fetishism in Jamie’s Italian Escape and Gordon’s Great Escape Published in Food, Culture and Society - 15(2), 309-327. -
ABSOLUTE PRESS 2011 Sees Absolute Press Continuing to Release Strikingly Original and Significant Contents Books Across Many Genres of Food and Drink
2011 ABSOLUTE PRESS 2011 sees Absolute Press continuing to release strikingly original and significant Contents books across many genres of food and drink. Two of the most eagerly anticipated come from three of the most talented chefs working in Britain today. Two of those chefs are the Galvin brothers, Jeff and Chris, who have finally distilled the wonders of their take on French bistrot cooking into (2–13) New Titles Galvin: A Cookbook de Luxe, due for September. Linked by Michelin stars, culinary 2 Galvin: A Cookbook de Luxe passion and prowess, Phil Howard is also finally set to reveal the secrets of his 3 The Square Cookbook meticulous and extraordinary craft, when the exquisitely illustrated and monumental work that is The Square Cookbook lands in November. 4 Melt 5 Hashi: A Japanese Cookery Course Reiko Hashimoto’s debut book is here in October; Hashi: A Japanese Cookery 6 Offal: The Fifth Quarter Course is intended to demystify and celebrate the wonders of Japanese food like 7 The Frugal Cook no other book before it. Two classic Absolute Press books are revamped for May. Anissa Helou’s Offal: The Fifth Quarter is reissued in a new edition with beautiful 8 Cook with Kids photography and new recipes and will reassert itself as the benchmark book on 9 Babycakes Covers the Classics the subject, at a time when nose-to-tail eating is more fashionable and necessary 10 Berger & Wyse: Cartoons from the Guardian than ever. Similarly, Fiona Beckett’s The Frugal Cook, first published at a time 11 Everything But the Oink: A Foodie Quiz when credit was being crunched, is now more vital than ever. -
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. -
Christmas Quiz 2011, Answers
Christmas Quiz 2011 TV Chefs 1. Who is dressed up for Christmas? Jamie Oliver TV Chefs 2. Who the f*** is this? Gordon Ramsey TV Chefs 3. and this? Nigella Lawson TV Chefs 4. Who is this nutty guy? Heston Blumenthal TV Chefs 5. Always jolly, who is on the left? Keith Floyd TV Chefs 6. Without his dog? Rick Stein TV Chefs 7. and finally? Fanny Cradock TV Chefs Christmas Food 8. What three birds most commonly make up a three-bird roast? a. goose, chicken and pheasant b. turkey, pheasant and quail c. turkey, duck and pheasant Christmas Food 9. What spirit does Mrs Beeton use in her Sauce for Christmas pudding? a. brandy b. rum c. whisky Christmas Food 10. Mrs Beeton again, her Winter Salad consists of... a. tomatoes, peppers and olives b. celery, beetroot and potatoes c. lettuce, walnuts and carrot Christmas Food 11. Mrs Beeton's “Fruitarian” Christmas pudding uses what in place of suet? a. figs b. butter c. bananas Christmas Food Winter Weather 12. In which year did ice bring down the Emley Moor transmitter? a. 1961 b. 1969 c. 1977 Winter Weather 13. When, last century, did the UK experience a particularly bad winter? a. 1946/47 b. 1956/57 c. 1966/67 Winter Weather 14. When was the most notable “warm winter” on record for the UK? a. 1860 b. 1920 (15.6°C) c. 1980 Winter Weather 15. When was the last time the Thames froze? a. 1914 b. 1864 c. 1814 Winter Weather 16. In which recent year did Canada suffer severe ice storms? a. -
Threadneedles You Will Find Us in the Heart of the City of London
Welcome to Threadneedles Our meeting spaces You will find us in the heart of the City of London – a former Three state-of-the-art meeting rooms, Capital, Sterling Victorian banking hall dating back to 1856, cleverly converted and Traders, are equipped to accommodate up to 35 into a five-star boutique hotel. Be it for a meeting, dining or delegates. Room facilities vary with LCD projector and a special celebration, our private rooms cater for all group sizes screen or plasma TV, conference phone, flipchart and pens, and are complemented with modern British cuisine, created pads and pencils, white board and lighting syst em control by head chef Stephen Smith. The highest levels of quality and making them suitable for a variety of events including sales service guarantee a successful event every time. presentations and roadshows. In the heart of the city Exclusive hire Threadneedles is located in ’The City of London’ the most Marco Pierre White Wheeler’s of St. James’s Oyster Bar & Grill historic part of the capital and home to some of its most Room is available for exclusive hire. Combining the two spaces iconic buildings such as the Bank of England, the Gherkin, for a stand-up reception offers a capacity for up to 200 guests the Shard, St Pauls Cathedral, Tate Modern and Tower Bridge. while up to 80 guests can be accommodated for a seated Many of the world’s leading finance, law and insurance firms dinner. For a sophisticated Champagne reception or lavish have offices located in this ‘Square Mile’ and Threadn eedles cocktail party, the dome lounge offers the perfect setting for is located a few minutes walk away from most. -
Madeatleiths Stay in a Little Touch! Thank You
Magazine issue #7 Autumn/Winter 2019/20 Includes classes and short courses #MadeAtLeiths Stay in A little touch! thank you Keen to hear about our new courses and classes, We believe that there are many take advantage of exclusive discounts, and cook things that set us apart from the recipes the Leiths chefs are discussing around other cookery schools; our the staffroom table right now? We send out email carefully sourced ingredients, 10% newsletters every few weeks – so you don’t feel OFF our highly experienced teaching bombarded – and we do our best to ensure they chefs who all teach on our are full of genuinely useful, original foodie news renowned Diploma, and our and recipes. student teacher ratio of 1:8. They’re a great way to pass a commute or tea break! That said, we know you could choose another cookery It’s easy to sign up; just visit Leiths.com, scroll to school, so we‘d like to thank you for your loyalty to the bottom of the page, and pop your email in. Leiths. As the bearer of this magazine, you are entitled You can unsubscribe at any time. to 10% off any weekday, in-house class before 31st March 2020. This excludes guest chef classes. Enjoying your copy of Leiths Magazine? To claim your discount, simply visit Leiths.com and use the code TASTY10 when booking. Enjoy! Lots of you have told us that you visited Leiths.com, gave us your address, and only received one copy of the magazine. That’s because our old system (pre May 2018) only took your address once. -
MATT PRESTON the HOME COOK @Mattscravat Taste Top Cook’S Reading List Here’S My Ultimate List of Cookbooks Everyone Should Own
SUNDAY SEPTEMBER 7 2014 FOOD 35 INSPIRATION FOR FOLLOW ME. COLUMN MATT PRESTON THE HOME COOK @mattscravat Taste www.taste.com.au Top cook’s reading list Here’s my ultimate list of cookbooks everyone should own. Many, especially some chefs and authors, may disagree which is why we want you to contribute as well. Oh, and you don’t need to own them … borrow them from the library to see BY MATT PRESTON if you want to make the investment. 1. ENCYCLOPEDIA OF from old favourites like to explain to a stuck-up chef — FOOD AND COOKERY carbonara to bolognese, 11 and prove — that searing Margaret Fulton different frittata recipes and doesn’t seal in the juices of a OR THE COOK’S my current Hazan favourite, steak no matter what they say! COMPANION meatballs with savoy cabbage. Stephanie Alexander 5. WHITE HEAT My world is divided between 3. LAROUSSE Marco Pierre White these two. I love Fulton because GASTRONOMIQUE White Heat launched a it basically has the solution for The encyclopedic work on thousand culinary careers cooking just about anything cooking from a very French with dreams of roll ‘n’ roll you might find in the perspective may seem a little celebrity and the idea of supermarket but, more than outdated now. The wonderful kitchens that were cooler than that, over the years I’ve found thing about French cuisine is nightclubs a decade before the that whether its golden syrup that there is a definitively right celebrity TV chef was a fixture dumplings, lemon delicious or way to do everything — and on our screens. -
Christmas 2020 Magical Christmas Moments Together
CHRISTMAS 2020 MAGICAL CHRISTMAS MOMENTS TOGETHER PLYMOUTH FESTIVE PERIOD Enjoy a three course lunch or dinner in the festive surroundings of our penthouse restaurant with breath-taking sea views. LUNCH DINNER 1st until 24th December 1st until 24th December 2 courses £18.95 per person 2 courses £21.95 per person 3 courses £23.95 per person 3 courses £26.95 per person 12:30pm - 3:30pm 5:30pm - 8:30pm Starters Marco’s game Scotch egg, Colonel Mustard’s sauce The governor’s French onion soup, sourdough croutons, Gruyère cheese Cream of celery soup, soft boiled egg, fresh chervil (v) Salt roast beetroot salad, candied walnuts, merlot vinegar, seasonal leaves (ve) Classic prawn cocktail à la russe, sauce Marie rose, brown bread and butter, fresh lemon Mains Roast free-range turkey, served with all the trimmings, bread sauce, cranberry, roasting juices Pan fried fillet of trout à la forestière, buttered English leaf spinach, grilled woodland mushrooms, extra virgin olive oil, vintage balsamic Creamy polenta, aged Italian cheese, grilled woodland mushrooms, buttered English leaf spinach (v) Gnocchi Pomodoro, fresh Piccolo tomatoes, extra virgin olive oil, fresh basil (ve) Pan roast pheasant, Box Tree braised red cabbage, English steamed dumplings, roasting juices Grilled rump steak with roasted Piccolo tomatoes, Béarnaise sauce, chunky chips Dessert Traditional plum pudding served with brandy sauce 70% dark chocolate mousse, crème Chantilly, hazelnut nougatine Apple and almond crumble, vanilla ice cream Chef’s selection of ice creams and sorbets Winter fruits poached in sparkling wine (ve) (v) Vegetarian (ve) Vegan FESTIVE AFTERNOON TEA Treat your friend or loved one to our unique festive afternoon tea and delve in to a slice of tradition whilst admiring the stunning sea-views.