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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). -
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. -
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. -
Bar Menu Bar Menu Small Plates 7.95 Each 3 for 19.00 Or 5 for 29.00
BAR MENU BAR MENU SMALL PLATES 7.95 EACH 3 FOR 19.00 OR 5 FOR 29.00 Wheeler’s Crispy Calamari Aioli, fresh lemon Mr White’s Scotch Egg Colonel Mustard’s sauce Marco Polo Glazed Pork Belly Bites Bramley apple sauce Grilled Halloumi (v) Watermelon, cucumber & mint salsa Crispy New York Buffalo Wings Blue cheese dip, carrots, celery Sweet Potato & Chickpea Bites (v) Sweet chilli sauce Brie Bites (v) Cranberry sauce Thai Crab Cakes Sweet chilli sauce, coriander, lime MAINS The Keith Floyd Burger 15.95 BBQ glaze, melted cheddar, cured bacon, sweet pickled cucumber, fries The Governor’s Fish & Chips 14.95 Mushy peas, tartare sauce, fresh lemon Minute Steak 16.95 Chimichurri sauce, piccolo tomatoes, triple cooked chips Penne Arrabiatta (v) 10.95 Chilli, cherry tomatoes, fresh basil, extra virgin olive oil Superfood Salad with Pomegranate Dressing (ve) 9.50 Cos lettuce, cucumber, red pepper, tomatoes, carrots, pomegranate Add: Chicken Breast 3.00 Garlic Tiger Prawns 4.00 Salmon Fillet 4.00 Seabass 5.00 Grilled Halloumi (v) 3.00 A discretionary 10% service charge will be added to your bill. All weights are uncooked. All prices include VAT at the current rate. All our food is prepared in a kitchen where cross contamination may occur and our menu descriptions do not include all ingredients. Full allergen information is available upon request. If you have a question, food allergy or intolerance, please let us know before placing your order. (v) suitable for vegetarians. (ve) suitable for vegans. *Some of our dishes contain alcohol - please ask a team member for further details. -
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. -
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. -
Sage™ by Heston Blumenthal‰ Customer Service Centre
‰ Sage™ by Heston Blumenthal Customer Service Centre Phone: 0844 334 5110 www.sageappliances.co.uk [email protected] Register your product and What’s on your mind? get more from your purchase Our constant aim is to improve the Product registration takes only a few quality and features of our appliances. minutes and ensures both a record We welcome your comments and ideas of your purchase and your warranty. in assisting our ongoing development. Registration also makes it easier to get support and advice on any questions or Go to www.sageappliances.co.uk issues that you might have in the future. and click on ‘Support’. If you wish, we can also send you free recipes and additional hints and tips on making the best of your appliance. Go to www.sageappliances.co.uk and click on ‘Product Registration’. Registered in England & Wales No. 8223512. Due to continued product improvement, the products illustrated or photographed in this document may vary slightly from the actual product. Copyright BRG Appliances 2013. BEM800UK Issue - B13 CONGRATULATIONSthe Scraper Mixer Pro™ On theInstruction purchase Booklet of your new Breville Fast Slow Cooker™ BEM800UK PAGECONT HEENTASDER..... 3 We recommend safety first 8 Getting to know your new appliance 10 Assembly & operation 16 Care, cleaning and storage 17 Recommendations 19 The vital ingredients 25 Troubleshooting 2 PAGEWE Rec HEOAmmeDER.....ND SAFETY FIRST At Sage™ by Heston Blumenthal‰ we are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind. In addition we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions. -
Michelin Stars
1 BACCALAUREAT TECHNOLOGIQUE OPTION: RESTAURATION SUJET N°11 Epreuve orale : Durée de l’épreuve: 30 minutes Préparation: 15 minutes Prise de parole:15 minutes Comment on the following document The Michelin guide has announced the winners and losers in the 2014 star ratings http://food.uk.msn.com/restaurants/michelin-red-guide-2014-star-restaurants-results Always the centre of controversy amid suggestions that the French-originating Michelin guide is out of step with British cuisine and the average diner, the star system used in the Michelin 'Red Guide' remains the key yardstick by which all UK restaurants are judged.... 2 SOME CLUES TO MAKE YOUR COMMENT EASIER TO WRITE MICHELIN STARS The Oscars of the UK and Ireland restaurant world have just been revealed in London. The Michelin Guide Great Britain and Ireland 2014 has the power to make or break a restaurant as the 'Michelin stars' accolade is gifted or taken away. Always the centre of controversy amid suggestions that the French-originating Michelin guide is out of step with British cuisine and the average diner, the star system used in the Michelin 'Red Guide' remains the key yardstick by which all UK restaurants are judged. Click through our gallery of Michelin-starred restaurants The Michelin guide is the Oscars of the foodie world, with stars being dished out to UK restaurants after extensive inspections. Key highlights from the Michelin Guide Great Britain and Ireland 2014 • Heston Blumenthal's Dinner received its second Michelin star • The UK's four three-star restaurants retained their stars, including Restaurant Gordon Ramsay • No new stars for Wales or Scotland, but two in Ireland The 2014 Michelin guide reveals that 15 restaurants have gained their first star, including Tom Seller's Story and Jason Atherton's Social Eating House. -
Food__Wine Mar 2011.Pdf
March 2011 Food & Wine The Journal of The International Wine & Food Society Europe & Africa Committee Free to European & African Region Members - one per address - Issue 106 © Pam Brunning CONTRIBUTORS CHAIRMAN’S MESSAGE Chris Graham Since retiring from the IT industry, Chris has developed con- tacts in vineyards across France, Germany, Italy & Lebanon. His Dear Members current interest is in Chilean wineries. He is a committee mem- ber for the IWFS Berkshire Branch, writing articles on food & In the December magazine I wrote about the value of „Front of House Staff‟ in wine. restaurants and any other part of the hospitality industry. Since then, in the UK, Michele Roux from the 2 Michelin Starred La Gavroche, has had an excellent televi- sion programme on the BBC training young people with no background in catering to be waiters, sommeliers and maître d‟s. The main lesson is to teach them to serve with- out being servile; to enjoy service without being servants. The most difficult lesson was to carve, at table, for customers who included our illustrious editor. The unhappy trainee tried to persuade Pam that a rib of beef was in fact lamb but as a retired farmer she was not convinced! I commend the Roux family, who have a long association with this Society, for their efforts in raising standards and training the next generation to become part of a growing industry. Before Christmas I also attended my own branch celebrations at Paul Heathcote‟s Carole Goldberg has been an IWFS member since 1976. Longridge restaurant (detailed on page 28). -
The Cream of the Culinary World Unite to Make a Difference Submitted By: Accent Press Monday, 23 May 2005
The Cream of the Culinary World Unite To Make A Difference Submitted by: Accent Press Monday, 23 May 2005 Accent Press Ltd are delighted to announce the publication of East meets West EAST MEETS WEST is a celebrity cookbook in support of the tsunami victims in Indonesia and Sri Lanka. Featuring recipes by the cream of the international culinary world and articles by top wine writers including; Nigella Lawson, Jamie Oliver, Gary Rhodes, Hugh Fearnley-Whittingstall, Keith Floyd, Ainsley Harriot, Rick Stein, Antony Worral Thompson, Ken Hom and Jancis Robinson. EAST MEETS WEST developed from the reaction of two ordinary British women, Barbara Jayson and Jenny de Montfort to the shocking Boxing Day disaster. Having met several years ago in Indonesia they knew they had to do something and decided to create a truly international cookbook to raise funds for mother and baby charities in Indonesia and Sri Lanka. Without knowing a single celebrity chef they set about contacting potential contributors and, having received a commitment from Nigella Lawson, the project snowballed. The book is a superb quality, full-colour, 256 page hardback priced £14.99, fully illustrated throughout and is sure to be the biggest cookbook of 2005. Over 9,000 copies have been sold in the first week with a third of these going to overseas distributors. Within a day of publication an enquiry for 15,000 copies was received from one of the main UK book clubs. All main High Street retailers are stocking the book which is also available via Amazon. EAST MEETS WEST is published by Accent Press, an independent publishing company based in Wales.