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New Cookbook From Daniel Galmiche |
Posted by: Newsroom - 07-28-2011, 01:56 PM - Forum: Products
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Daniel Galmiche has been called 'gastronomy's best kept secret' and is a regular guest on BBC1's Saturday Kitchen - The French Brasserie Cookbook is his first book.
'Practical, unfussy and easy to use ... full of inspiring recipes that will immediately transport you to a French brasserie in your own home'
Heston Blumenthal
'If you want to know how to cook great food, then classic French cooking is where you should start, and brasserie food is where you will find French food at its most honest and its best. Daniel is a master of this - and here he shows you how to achieve great results without all the hassle of fancy ingredients.'
James Martin
ABOUT THE BOOK
What it is that we love so much about food in a French brasserie? Is it the delicious, time-honored dishes cooked to perfection? Or the fresh, local ingredients and regional recipes? Or is it that most of these recipes started life in the home? Perhaps this is why they have such a special place in our hearts.
In The French Brasserie Cookbook, Daniel Galmiche, Executive Chef at The Vineyard at Stockcross, brings us a superb collection of 100 classic brasserie recipes with a modern Mediterranean twist. A committed champion of French food and cookery who trained under Michel Roux, and someone who is passionate about making home cooking approachable, Daniel gives us irresistible recipes for starters, mains, side dishes and desserts - all based on the classic principles that characterise brasserie cooking: regional recipes, local ingredients and homely, comforting flavours.
Try his aromatic Roast Leg of Lamb with Garlic & Lavender, for example, the delicious Grilled Fillet of Sea Bass with Caramelised Lemon & Basil Oil or the wonderful Wild Mushroom & Herb Risotto, followed by a mouth-watering Raspberry Clafoutis, Tarte Tatin with Rosemary & Toasted Almonds or Orange Soufflé Pancakes. Vibrant with the mesmerisingly diverse tastes and aromas of France, this brilliant book shows you how to create fresh, contemporary French flavours in your own kitchen.
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Flavour Fortnight 2011 |
Posted by: Newsroom - 07-15-2011, 10:30 AM - Forum: Event Calendar
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Flavour Fortnight, a region wide celebration of local food and drink in Dumfries & Galloway, has been confirmed for 3-18th September 2011. More than 80 events will be organised and hosted by local businesses across the region, from Langholm in the east to Portpatrick in the west.
Timed to parallel the national celebration of Scotland's larder, Scottish Food & Drink Fortnight, Flavour Fortnight is led by Savour the Flavours of Dumfries & Galloway and is funded by LEADER and Dumfries & Galloway Council. Each of the 80+ events included within the Flavour Fortnight programme are organised by people working within Dumfries & Galloway's food and drink industry, and they have been designed to encourage people to engage with and enjoy the quality produce available in the region.
Among the events confirmed so far are:
The Art of Fungi - a wild food forage around an art gallery
My Big Fat Greek Mezze - delicious Greek cuisine made with locally produced food
Motorcycle Menu - a multi location local food menu designed for touring bikers
Dexter in a Day - an intensive beef butchery course
Food & Words: A Shared Intimacy - a literary celebration of food in a traditional bookshop
Lochinch Castle Food Festival - bringing together a feast of local food and drink producers
Meet the Highlanders - conservation grazing on National Trust for Scotland land
Jam & Jazz - great music and delicious preserves
Plus there will be lots of open days, local menus, demonstrations, tastings, talks, forages, workshops, new products and much, much more taking place throughout the 16-day event.
Liz Ramsay of Savour the Flavours says the 2011 event programme will help to position Flavour Fortnight as one of the most important food events in the UK.
"Flavour Fortnight began last year with very modest ambitions but we were overwhelmed by the support from the industry, keen to showcase the quality food and drink available in Dumfries & Galloway. We've just started pulling together the final programme of events and it's looking as though there will be twice as many events as last year which is fantastic. I'm particularly excited to see that so much creativity and innovation has gone into developing Flavour Fortnight events, it really does demonstrate the passion of our industry, and we're looking forward to revealing the final event line up later this month."
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Stratford Food Festival 2011 |
Posted by: Newsroom - 07-15-2011, 10:16 AM - Forum: Event Calendar
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Shakespeare's birthplace will be transformed into a delicious treasure trove of good things to eat and drink as the town plays host to the fifth Stratford Food Festival on Saturday 24th and Sunday 25th September 2011. As well as lining the banks of the River Avon, this year the festival hits the streets too by joining with three great food markets across the town, offering a fun-filled and tasty day out for all the family.
The event brings together a fantastic selection of great local producers and some from further afield, who are passionate about putting the very best on the table. So whether you want to stock your pantry, equip your kitchen, feed your mind or simply slate your thirst, you're bound to find something that more than fits the bill from the exciting festival programme this year.
Join us for the day - or make a weekend out of it - and find the town's beautiful riverside gardens bustling with stands as deliciously diverse as organic meat and veg, locally brewed real ales, beers and ciders, artisan cheeses and award-winning ice creams. There will be a British Farmers' market in the heart of the town as well as a French Market on Bridge Street and an Italian Market on Henley Street, plus live music and entertainment all weekend.
Work up an appetite and try some organic beef from Brown Cow, succulent hog roast from Castlemoor or a juicy burger from Happy Herefords. Turn the heat up with David's Chilli Oil or Anila's Authentic Sauces and enjoy some tasty nibbles from The Big Yum. Why not follow with a sweet treat from the Crumbly Cupcake Company, some beautifully handmade cakes and biscuits from Truly Scrumptious, or chocolate goodies from the Cacao Bean Konditorei & Café. Or if you prefer savoury, why not savour a plate of fine cheese from Lymn Bank Farm or sample Alan Coxon`s unique multi award winning historic "Ale-Gar" Roman and Ancient Greek vinaigres?
Wine lovers will find plenty to savour too, with superb wines from Kiwi Cuisine and Pure Spain, as well as something stronger like English Gin from Foxdenton Estate and exciting liqueur and party drinks from the Perfect Tipple.
You can even pull up a stool at the bar and enjoy a perfectly pulled pint of UBU from Warwickshire's own Purity Brewing Company, at Stratford's favourite local, The One Elm, who will be out in force at the festival, as will the Royal Shakespeare Company's Rooftop Restaurant and Bar and The Lazy Cow, Warwick.
Afterwards, you can learn about how honey is made with the Stratford Beekeeping Association, growing your own and sustainable living, buy gadgets for your kitchen from Lakeland and then sit back and watch a cookery demonstration, glass in hand. The proceedings will be overseen by chef, author and TV presenter Alan Coxon, who is the festival's ambassador this year.
Tickets, costing £5 for adults, will be available online from http://www.stratfordfoodfestival.co.uk or by calling the ticket hotline which will also be available soon. Children under the age of 16 are allowed to enter free of charge. Optional extras include the Taste Trail, an exciting trail of stalls at the festival and participating eateries in the town, and VIP tickets giving you the best seats in the house and guaranteed entrance to demonstrations.
Join us on Saturday 24th or Sunday 25th September and tuck into a tasty day out in a fabulous riverside setting. The festival is open from 10am to 11pm on day one, and from 10am to 6pm on day two on the banks of the river Avon, opposite the newly-refurbished Royal Shakespeare Theatre, and throughout the town.
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Wild food safaris pep up days by the sea |
Posted by: Newsroom - 07-08-2011, 06:42 AM - Forum: UK
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The long summer holidays are almost upon us, and family outings to the beach are certain to be on the cards.
However, as Simon King, chef/proprietor at restaurant 1861 in Cross Ash , near Abergavenny, explains, there’s more to a day at the beach than making sandcastles.
“On a recent visit to Porthcawl with my young son and daughter, we had a lovely time picking winkles,†he says. “I took a small gas cooker to the beach with us, and we boiled them up and ate them, there and then.â€
Simon feels that foraging expeditions are educational for children, and eating food while it’s super fresh gives youngsters a flavour of how real food should taste.
Cockles and mussels can also be gathered on our rocky shores, and, again, can be boiled up on the beach.
“My advice would be to eat them immediately, as nothing tastes better than fresh food eaten outside,†says Simon.
“However, if you do take them home, you can steam cockles and mussels and eat them with a slice of brown bread and butter, or make a classic dish such as moules mariniere, with cream, garlic and parsley. Just don’t overcook them, or they become tough and rubbery.â€
Samphire, which is also know as glasswort and sea asparagus, is a succulent, green plant, and is a popular wild food. It was gathered in abundance in Elizabethan times, and has since made a comeback in smart restaurants.
Samphire grows in estuarine salt marshes, and is a delicious accompaniment to fish dishes.
“Samphire isn’t fishy, but it definitely tastes of the sea,†explains Simon. “It has a sharp, briny flavour, so the succulent green stems compliment fish dishes, “I wouldn’t add salt to it, however, as it is salty enough on its own. Simply boil it until tender, and use it as an accompaniment to a fish dish, or as an addition to a risotto.â€
Simon is a dedicated forager and uses many wild foods at 1861.
“I get great satisfaction from gathering mushrooms or wild garlic, and using these ingredients in my kitchen. Gathering and picking is a lot of fun, and kids love it, so it’s a great family activity. Roll on blackberry time!â€
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Webb for Aberaeron Seafood Festival |
Posted by: Newsroom - 06-21-2011, 06:07 PM - Forum: Pre Event News
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Bryan Webb, chef/patron at the Michelin rated Tyddyn Llan in Denbighshire, will be sharing the secrets of cooking seafood at the Aberaeron Seafood Festival on July 10.
The festival, which takes place on the harbour, has become a popular feature in the picturesque seaside resort’s calendar, and is aimed at celebrating the superb fruits of the sea yielded by the clear coastal waters of West Wales.
“I have noticed a big increase in interest in seafood at Tyddyn Llan, since I gained the Michelin star,†says Bryan. “I think people believe that it takes outstanding skill to cook fish and want to see it carried out by an expert.â€
“However, I'd like to help demystify the process. There’s no reason why you can’t have a great fish dinner at home. The trick is to make sure that your fish is very fresh, as the quality of the raw ingredients is paramount. Don’t overcook the seafood or you’ll wreck the flavour, and don’t smother it in an overpowering sauce, as that will prevent the delicate flavour of the fish from coming through.â€
One of Bryan’s signature dishes is griddled scallops with vegetable relish and rocket.
“I only used hand-dived scallops at Tyddyn Llan, as their flavour is outstanding. The trick with this dish is to sear the scallops over a very high heat so that the flavour is locked in,†he explains.
“This is one of my favourite dishes, not only do I serve it up in the restaurant, I eat it at home, and often cook it when Susan and I have friends around for a meal.â€
Bryan Webb will be appearing at the Aberaeron Seafood Festival on Sunday, July 10.
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Welsh National Oyster Opening Champs 2011 |
Posted by: Newsroom - 06-20-2011, 02:57 PM - Forum: Event Calendar
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The annual Welsh National Oyster Opening Championships are calling for entrants to this quirky and challenging competition.
The winner will receive £200 and a trophy, with a £100 going to the runner-up.
The competition is open to entrants throughout the UK, and will take place on August Bank Holiday Monday, August 29, as part of the hugely popular British Fish Craft Championships to be held in Cardiff Bay (August 27-29).
Contestants will be asked to show their skill and dexterity in opening 24 oysters in as fast a time as possible.
But the judging isn’t just about speed, points are awarded - or lost - if the presentation is poor, or if segments of shell remain on the presentation board.
Reigning Welsh National Oyster Opening champion is veteran fishmonger, Mike Crates, 54, who won over the crowd with his endearing personality when he became runner-up in the British Fish Craft Championships last year - for the 19th time.
“It was great to win the Welsh Oyster Opening Championship, and to take some silverware home with me afterall,†he said.
“The audience was great, and competing in front of the home crowd gave me a fantastic buzz.â€
*Anyone wishing to enter the Welsh Oyster Opening Championship should call 01376 571 391, or email info@fishmongersfederation.co.uk for an entry form. Otherwise visit the web site at fishmongersfederation.co.uk. Entrants must be over 18.
*The three-day British Fish Craft Championships 2011 will be the centrepiece of an action-packed August Bank Holiday Harbour Festival weekend in Cardiff Bay (August 27-29).
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Refurbishment For Barcaldine House |
Posted by: Newsroom - 06-15-2011, 08:03 AM - Forum: UK
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Barcaldine House Hotel situated just north of Oban in Argyll recently reopened the doors unveiling the results of a £600k investment.
Highlights of the refurbishment include all eleven bedrooms having been completely redecorated together with new beds, carpets and furniture. The three reception rooms of the four AA star hotel have also had a similar makeover as has the dining room which is now particularly striking. As the 18th century original seat of the Clan Campbell Barcaldine House has an innate charm the priority has been to retain and develop rather than detract from this which is certainly the case. In addition the sparkling new kitchen now headed up by ex-Michelin star chef Oskars Kalinins is certainly producing food of an extremely high calibre. Oskars is essentially a seafood specialist and prides himself emphasising locally sourced, flavour driven, sustainable food.
"These are exciting times for Barcaldine and it's good to be able to send out a positive message during a time when much of the trade is being cautious" says General Manager Alastair Stevenson. "We have had an encouraging positive response from guests who are all delighted with the changes".
In addition the hotel recently scooped up three awards at the Scottish Hotel Awards 2011 - Rural Restaurant of the Year, Rising Star Chef Award for head chef Oskars Kalinins and hospitality Gold Medal for front of house manager Johnny Cloete.
The hotel has a great deal to offer visitors being surrounded by enchanting forest trails, secret gardens and the renowned 90 mile Sutherland's Trail together with numerous beaches, castles and islands to explore. The hidden gem of a hotel can arrange a host of activities for guests to enjoy from walking and climbing to boat trips around the sea loch and out to the islands, scuba diving, cycling, mountain biking, kayaking and much more. The restaurant was awarded 2 AA Rosettes in 2010 and was given the Turnaround Medal 2010 by the Scottish Hotel Awards. All in all Barcaldine House is earning a well deserved place amongst the best hotels in Scotland.
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Head Chef Returns From Celtic Festival |
Posted by: Newsroom - 06-15-2011, 07:45 AM - Forum: UK
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Paul Wedgwood of Wedgwood the Restaurant has just returned having been representing Scotland at the Celtic Festival in Barbados.
Previous Hardens' Restaurant Guide's Best UK Up and Coming Restaurant of the Year chef Paul Wedgwood's talents were recognised by the organisers of the prestigious Celtic Festival in Barbados towards the end of last year. Paul was then invited to represent Scotland as the Head Chef for the festivities. This involved two trips to the Caribbean island prior to the event to work with the local chefs and conduct various radio and TV interviews.
The event itself was a huge success celebrating all things Celtic with plenty of music and some great cuisine led by Paul. A regular feature on Good Morning Barbados TV Paul became quite a celebrity and could hardly go anywhere without being stopped for a chat or his autograph.
Some of the highlights of Paul's dishes included creating a Bajan Haggis prior to the Caribbean Highland Games. "The Celtic Festival was quite an experience" explains Paul Wedgwood. "Perhaps the most challenging of all was for one event where we had no air conditioning or extraction facilities in the kitchen and we were working at 45ÌŠC - I had to keep going outside into the baking sun to cool down."
Having returned to the UK the excitement doesn't stop there - Paul will be appearing live on Colourful Radio this Friday 17 June at 12.10pm. He will also be demonstrating at The Highland Show 23-26 June and also at Taste of Edinburgh 1-3 July where he will be both demonstrating and having a presence with Wedgwood the Restaurant.
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specials for tuesday 14th of june |
Posted by: Newsroom - 06-14-2011, 06:22 PM - Forum: UK News Feed
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Starters Soup of the dayÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â* Â*Â*Â*£5.50 Poached English asparagus, poached egg and hollandaiseÂ* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£7.00 Mains Fresh tagliatelle, cherry tomato sauce, wild garlic, shaved parmesanÂ*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£12.00 Lamb fillet, sweetbreads, aubergine puree, stuffed courgetteÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*£21.00 Dessert Selection of cheese, chutney, biscuits, walnuts, grapesÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*£6.95 English strawberry sable with strawberry sorbetÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £6.00
more Naked Turtle Restaurant ...
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Fresh Produce Management And Recall |
Posted by: Newsroom - 06-10-2011, 11:53 AM - Forum: Eire
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GS1 Ireland, the local member organisation of GS1, the global supply chain standards body, has called on the retail and food sector to continue its commitments to increase efficiency and reduce risks in the supply chain by availing of the significant benefits now possible with the introduction of its next generation barcode, called the DataBar.
This latest version of the more familiar but older GS1 Barcode, first introduced over 30 years ago, is smaller than its predecessor, and yet can contain more useful information, such as 'best-before' dates, place of origin, coupon processing etc. As a result, the new DataBar can be placed on very small items, and is particularly suited for identifying for example, fresh produce and loose individual pieces of fruit and vegetables, all scannable at the point of sale.
In addition to the business benefits, such as improved stock rotation and reduced shrinkage, the GS1 DataBar will significantly enhance traceabililty in a complex supply chain like the food industry in particular. Harnessing next-generation barcode standards ensures a more rigorous supply chain for the tracking and tracing of goods, and enables retailers to easily and quickly block the sale of recalled items.
This ability to more effectively track and trace the product at every step of the supply chain is particularly timely, given the latest series of food contamination scares we are currently witnessing. These particular crises highlight even more, the need for a significant tightening up of the identification, tracking and tracing of our food products right up to the point of sale. The common issue underpinning all recalls is the ability to accurately identify the affected products and securely withdraw them from sale.
Speaking on GS1's solution for more effective fresh produce management and recall systems, Jim Bracken, chief executive, GS1 Ireland, said: "If the GS1 DataBar was deployed using standardised scanning solutions at all stages of the supply chain, downstream operators would have critical traceability information available in their own IT systems and be quickly able to identify contaminated batches. Then if a product slipped through to the shelf, the batch information encoded in the DataBar would alert the retailer at the point of sale."
Specifically in relation to the new GS1 DataBar, he said: "By carrying more information than the previous GS1 barcodes, and ensuring that all parties involved are using the same global standards, there is a real opportunity to revolutionise supply chain visibility."
In 2010, GS1 in collaboration with Globeweigh Group and Irish meat processing firm, Feile Foods, successfully completed the implementation of a GS1 DataBar on their meat products at the Point of Sale (POS).
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