Gordon Ramsay lost 3st and 8lbs in weight in recent years through a healthy vegetarian diet. Get in excellent shape too with this quick and easy dish: INGREDIENTS: 8 large, outer spring green leaves 200g hummus 2 carrots, grated ¼ small red cabbage, very finely shredded 1 ripe avocado, peeled, stoned and sliced 1 punnet…
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Pudina Chops – Spiced Minted Lamb Chops with Pickled Pumpkin – By Peter Joseph of Kahani This spiced minted grilled lamb chop recipe from Peter Joseph packs a punch in terms of flavour, and is served with an intense, sweet and tangy pickled pumpkin side. Peter, who was brought up in Chennai, Tamil Nadu, India’s…
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The latest AA Rosette awards were announced on Monday 23rd September 2019, updating the ratings awarded to fine dining restaurants. The AA Rosette system is one of the trusted standards used by the Luxury Restaurant Guide to list all three, four and five Rosette destinations, with each restaurant listed showing its award category. In total,…
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Adam Handling Chelsea was one of the big launches at the beginning if 2019 and brings us our recipe this week. Adam Handling, one of the hottest young British chefs around, was chosen by the ultra luxe Belmond Collection (Hotels, Restaurants, Trains, Safari Lodges, River Cruises) to spearhead their strategic London landmark at the all…
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Surround yourself with good fortune as you step inside Gordon Ramsay’s latest opening of Lucky Cat in London’s Grosvenor Square, where golden maneki-nekos, the popular Japanese lucky talisman depicting a cat welcoming with an upright paw, line the wall of the bar into the restaurant. Launched in late June 2019, it sees Gordon Ramsay Restaurants embark…
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It’s the club every elite restaurateur wants to join but few will be welcomed into – Les Grandes Tables du Monde is the world’s most elite dining guide, a club of such gastronomique clout far and wide that it’s rather like the ultimate Who’s-Who of gastronomy. They don’t look for establishments that serve superior cuisine,…
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A delicious warm apple dessert, the perfect antidote for these cold, winter evenings.
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We meet the bright young chefs, bestowed with numerous awards already, who are mastering their future through skill, hard work, travel, mentoring programmes and competitions. Watch out for them as they shape gastronomy in the future: HENRY WADSWORTH From: Devon Age: 23 Current location: Belmond Le Manoir Aux Quat’Saisons – Church Street, Great Milton, Oxfordshire, OX44 7PD …
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We turn to the perfect partner for a healthy recipe at this time of year. Adam Gray at the Devonshire Club has held a Michelin star as Head Chef at Rhodes 24 in Tower 42 for over a decade, co-owned the award-winning pub, The Red Lion, and became Director of The Shires Cookery School in…
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Just in time for festive joviality, the Mandarin Oriental Hyde Park has reopened its doors for its restaurants, event spaces and spa following its most extensive renovation in its 115-year history. The hotel has been given an ultra-stylish new lease of life by a crack team of designers: International renowned interior designer, Joyce Wang has…
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No need to be up with the larks to do this gorgeous Christmas Canapé. And its not just for Christmas. Cook up a treat from Head Chef Robert Palmer from Michelin-starred Peel’s Restaurant at Hampton Manor. Just wait until you’ve tried these sumptuous little morsels! ONION SEED CRACKER: 125g strong flour 2g salt 22g butter…
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The traditional mince pie recipe gets an update here thanks to Shay Cooper, Executive Chef at Michelin-starred Dining Room at The Goring, and a royal favourite. The addition of sweet, financier batter lends the bake a satisfying crunch, sure to impress Christmas guests. Photo Credit: Great British Chefs Skill level 3 (1 simple to 5…
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We’re not teaching you how to suck eggs … just how to scramble them. But then this is scrambled eggs, the quick and easy breakfast favourite, in delicious Gordon Ramsay Masterchef style: INGREDIENTS 6 cold eggs 15g butter Salt and pepper Crème fraîche Chives METHOD Crack 6 cold eggs into a deep saucepan. Add the…
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Andhra Prawn Curry (Veinchana Royyalu) Atul Kocchar, the first Indian chef in the world to receive a Michelin star in 2001 shares a great curry dish to enjoy during National Curry Week (22 – 28 October). The region and history for this dish comes from Andhraiites (tribe of people hailing from Andhra Pradash region in…
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In 1998, when Indian restaurants were inexplicably linked with thick generic saucy dishes where you just added your meat choice, National Curry Week was launched to drive better awareness and appreciation of the cuisine that most saw as a lowly culinary food. Twenty years on and that image has been completely scrambled. Next week National Curry…
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An introduction to this iconic recipe by Colin McGurran Early one October morning, I was out in the woods at the bottom of the fields. The mist was swirling through the trees, sinking slowly to the damp woodland floor. I could barely see my feet. Then the eerie silence was broken by the shrill call…
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The Michelin Guide held its bi-annual award ceremony on Monday 01st October 2018 to announce the very latest restaurants to attain a coveted one, two and three Michelin star status for its 2019 guide. In total in the Michelin Guide for Great Britain & Ireland 2019 there are now 180 Michelin restaurants in the UK…
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Nigel Mendham has been earning critical acclaim for his refined British cuisine at GBR (Great British Restaurant) at Dukes Hotel since its opening in May 2017. Prior, he earned his first Michelin star whilst at The Samling in Windermere and previously honed his skills at The Lygon Arms in Broadway, South Lodge nr. Horsham and…
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A vegetarian recipe from recently-appointed Head Chef Jean-Didier Gouges at The Petersham in Richmond. This dish is a winning combination of flavours. Skill Level: 3 (1 simple to 5 being complex and challenging) Serves 4 Ingredients: 150g soft matured goat’s cheese, sliced into 12 pieces 3 green apples, cut into spheres with a melon baller…
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From the latest venture by Ollie Dabbous – HIDE, one of the biggest and most exciting openings of 2018. Steamed turbot with crushed-nasturtium broth by Ollie Dabbous – serves 4 Skill Level: 4 (1 simple to 5 being complex and challenging) Ingredients For the turbot 100g salt 100g fresh seaweed such as sea lettuce, or 25g…
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