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Coronavirus UK: Food suppliers & Restaurants offer Home deliveries

 

In light of the rising demand because of the lockdown, many restaurants have now switched to home delivery. Many chefs, waiters, and other hospitality workers have been laid off or furloughed. Food producers, wholesalers, and retailers have likewise been affected.

Now producers across the country are offering home deliveries. And this is a brilliant way to support manufacturers while staying away from busier supermarkets and simply ensuring a steady supply to your homes.

There are a few apps facilitating the process. Foodchain is normally a marketplace for chefs to access the best produce around. Since COVID-19, the app has been modified to give regular consumers access to meat, fish, dairy, fruit, vegetables, and more. Likewise, Karma, a food-waste app has now switched its focus to home deliveries and is set to launch a new delivery service with Premier Fruits. In other locations, directories have been set up. Helpkentbuylocal.co.uk, for example, collates a range of local producers who are delivering. Similarly, freshfromthefreezer.co.uk contains a list of places delivering frozen foods across the UK and localfooddrops.co.uk lets users access food supplies at wholesale prices.

With many of Britain’s biggest veg box suppliers not taking new orders, several smaller farms are still taking orders. Here is a directory of some of the food suppliers who have set up home deliveries. If you know of others, share them with us in the comments section below.

The Good Egg Fellas

With over a thousand home customers signing up in a week, many of those reporting egg shortages in supermarkets, The Good Egg Fellas are now taking home deliveries. The minimum order is a sizeable 120 eggs, though the farm guarantees they’ll be at your doorstep within 24 hours of being laid.

Thegoodeggfellas.co.uk

Bidfood

Bidfood normally supplies hospitals, care homes, restaurants, hotels, cafes, schools, and prisons. Now, it has launched a new delivery and click-and-collect service: Bidfood Direct that offers a wide range of frozen and fresh goods, from meat and fish to fruit, veg, and dairy products. There is a minimum spend of £100 on home deliveries.

Bidfood.co.uk

Forman & Field

Forman & Field has been supplying top global restaurants for 20 years. Now, their premium produce can be delivered within 48 hours across the UK. From cheese, beer, and smoked salmon to pre-made pies and fish cakes, if you’re after something fancy to treat yourself with, look no further. Deliveries start at £9.95.

formanandfield.com

La Tua Pasta

A pasta wholesaler supplying restaurants nationwide for 14 years, La Tua Pasta’s produce is available online for the first time. The online shop has a myriad of traditional fresh pasta varieties. Delivery is free on orders over £30, and a meal is being donated to the NHS for each purchased online.

Shop.latuapasta.com

BBS Wine

This wine importer tends to supply businesses but has begun online deliveries to help counter the loss of clients. Couriered anywhere in the UK, orders must be made in multiples of 12 for packaging purposes, but you can mix and match, with wines starting at £6.

bbswine.com/retail-shop

Fowey Valley Cider

This Cornish cider producer has seen its pub and restaurant custom dry up, while the shops, delis and farm shops that stock it are quieter than usual. Their ciders, vinegar, oils, and chutneys can be accessed nationwide, with free deliveries on purchases over £40. For those living locally, they’ll deliver by van for free.

Foweyvalleycider.co.uk

The Fine Cider Company

They specialise in supplying some of the finest British restaurants with the best British cider from small producers. With many of these restaurants closed right now, Nash has turned his attention to supplying homes. There’s a £10 discount for many London postcodes, with free shipping elsewhere in Britain.

Thefinecider.company

Darts Farm

Darts Farm in Devon is offering seasonal vegetable boxes, starting from £11, with further fruit, salad and meat hampers. Deliveries are available nationwide, and free for the vulnerable and over 70s in Devon.

Dartsfarm.co.uk

Five Points Brewing Co.

The London-based brewery is offering its range of ales, lagers, and porters in 12 and 24 packs for home delivery. Delivery is across the UK for £5.99, with free deliveries over £50.

Fivepointsbrewing.co.uk

Celtic Marches Cider

Celtic Marches has set up an online shop after its pub, shop, and restaurant sales took a hit. There’s free delivery to all UK mainland addresses, while five percent of sales are being donated to the NHS COVID-19 Appeal.

Celtic-marches.myshopify.com

CMB Foods

As CMB is no longer able to supply schools, restaurants, and hotels, it is now taking home orders on beef, chicken, pork and lamb in London and the southeast, stretching to Oxfordshire and Hampshire. Call 01342324200 to place an order, or visit their website. Minimum orders £70.

Cmbfoods.co.uk

Woods’ Foodservice

One of London’s biggest suppliers of dry, chilled, and frozen produce to chefs, Woods’ Foodservice is now doing next-day deliveries in Greater London. Veg boxes start at £14.99, fruit boxes at £17.99 and meat at £23.99.

Woodsfoodservice.co.uk

Borough Market

The ancient London food market is offering delivery (within a 3.5-mile radius) on its produce. There’s top fresh bread, meat, cheese and more on offer.

Boroughmarket.org.uk

Pale Green Dot

Their home delivery services supply fruit and veg, eggs, and other fresh essentials, such as milk and bread. Their boxes starting at £12.50 can be ordered weekly or as a one-off. Currently taking orders across London, Brighton and Hove.

Palegreendot.co.uk

The Butler’s Larder

The family behind Butlers Farmhouse Cheeses has brought together a range of small local produce – cheese, milk, yogurt, eggs, fresh bread, fruit, etc in the northwest of England, offering delivery to Cheshire, Cumbria, Greater Manchester, Lancashire and Merseyside. Minimum order £40.

Butlerslarder.co.uk

Real Kombucha

Considered Britain’s best kombucha supplier, its healthy, fermented, non-alcoholic brews are used by several Michelin starred chefs in the UK. They deliver across the UK, with prices starting at £29.99 including shipping for 12 bottles.

Realkombucha.co.uk

Malton Delivers

Malton, aka “Yorkshire’s food capital”, has a raft of local producers. From bread to baking ingredients, cheese and meat to fruit and veg, you can find almost everything here.

Maltondelivers.co.uk

Dunsters Farm

Dunsters has branched out to home delivery across northwest England with a wide range of groceries. There are meat boxes, cheese, eggs, cooked meats, flour, sugar, pasta, rice, bread, fruit and veg, confectionery even cleaning products. The minimum order for delivery is £30, though there’s no minimum for collection at the Bury warehouse.

Dunstersfarm.com

York Wines

Normally supplying wholesale to pubs, York Wines is now doing direct-to-customer deliveries of imported wines nationwide, free on orders of 12 and above.

Yorkwines.co.uk

MexGrocer

Mexican food lovers anywhere in the UK can ensure a steady supply of tortillas, chilli sauces, cornflour, beans, chillies, herbs and more from MexGrocer, which imports from Mexico. It’s a key supplier to Mexican restaurants in the country, but its attention is firmly on home deliveries now, with free next-day delivery on orders of £35 or more.

Mexgrocer.co.uk

Provenance Cuts

This Surrey-based pasture-fed meat business launched this year targeting the premium wholesale market. It has been forced into a swift u-turn, now delivering its pedigree beef to Surrey locals. Minimum orders are £30, and are delivered within 10 miles of the farm in the Surrey Hills.

Provenancecuts.com

Reliquum

This Colchester-based farmer grows cabbages and spring onions for Chinese restaurants. Those sales have dried up, so efforts have turned to fruit and veg delivery, free to anyone with a Colchester postcode.

Reliquum.uk

Watts Farms

A family-run business with 10 sites, covering Kent, Essex, and Bedfordshire. It usually offers wholesale, but there’s now an online home delivery service covering all manner of produce, from fruit and veg to dairy, eggs, and toilet paper.

Shop.wattsfarms.co.uk

JJ Foodservice

JJ Foodservice is a food and drink wholesaler, normally supplying restaurants and takeaways from its 11 branches nationwide. It is now delivering to homes across the country, with 2,500 products available. A VIP service gives priority to NHS, police, and fire service staff.

Jjfoodservice.com

Home Pantry

Until the lockdown hit, Home Pantry was known as Office Pantry and delivered food to office workers. It is now switching to homes in London, the Thames Valley, and Bristol with fruit and veg boxes, milk, coffee, snacks, and baked goods on offer.

Homepantry.co.uk

York House

York House has 40 years of experience manufacturing food for supermarkets, pubs and restaurants. It is now delivering products like bacon, meatballs, sausages and gammon to those in Bedfordshire.

yorkhousefoods.com

Dishpatch

Dishpatch is a London-based directory of food and drink suppliers that deliver across the capital, with plans to expand across the UK. Users can access a range of London shops and stockists, from butchers like Turner & George, cheesemongers like La Fromagerie, to fruit and veg wholesalers.

Dishpatch.co.uk

Collectiv Food

Collectiv Food has joined together with Deliveroo to launch a consumer food delivery service called Farmshop. Customers can access meat, fish, fruit and vegan products sent quickly to their front doors. Currently only available in the south and west London.

collectivfood.com/farmshop

Mighty Small

Mighty Small is an online supermarket filled with smaller, independent food and drink brands. There are all sorts of individual products available, but there’s a focus on bundles, such as fitness, working from home, breakfast, or “indulgent night in”.

Mighty-small.co.uk

Floc Market

This recently launched service allows food lovers to access all sorts of produce from independent producers and traders in one place. There are bakeries, delis, beers, wines, coffee, meat, vegetables, and more.

floc-market.co.uk

 

Huddersfield chef is pride of his community

 

Ben Franco in Almondbury

FREE MEALS PROVIDING MUCH-APPRECIATED HELP FOR ELDERLY AND VULNERABLE

A HUDDERSFIELD chef has become the most popular man in his village after serving hundreds of free meals to the elderly, the vulnerable and the housebound.

Ben Franco provides weekly supplies of hearty fare to the people of Almondbury with the food being distributed from a local newsagent, with the help of Kirklees Council.

And he says the response from grateful folk often leaves him in tears.

Like many chefs Ben, who says he is “proprietor, boss and the guy who fries the chips” at his restaurant The Barn, has seen his diary get somewhat lighter in recent weeks following the coronavirus lockdown.

But he’s been rattling his pots and pans to make food for those less welloff, and cooking up a storm.

Ben closed his restaurant two weeks before lockdown and initially got involved in the Food4heroes initiative, providing meals for staff at Huddersfield Royal Infirmary.

Then he decided to focus on Almondbury.

Partnering with his friend Rocky Jalota, who runs Rowley’s Newsagent on Northgate, he began making dozens of tubs of microwaveable main courses and desserts.

It’s become so popular that it’s even got the backing of Kirklees Council, which is to put £120 a week towards the cost of ingredients.

“I make about 70 meals a week, which is about all I can handle at the moment,” says Ben.

“My dishes are designed to be tasty, filling, easy to store and easy to reheat – just to try and get something healthy into people.

“Some of the elderly I’ve spoken to are existing on tinned soup. That’s not right.

“People shouldn’t be going hungry.”

His recipes have included classic beef stew – “something that can be safely put in the fridge for three days” – Mexican pasta salad and chicken, vegetable lasagne, and spicy chicken with couscous.

He even does dessert, with the biggest winner being jam roly-poly and custard.

One customer in Wakefield rang to say he’d pay £25 for two portions.

Ben joked that he’d deliver it personally, leave it on the doorstep and give the cash to charity.

“I drop the food off at Rocky’s shop every Friday – we call it Franco’s Friday – from 10am to 11.30am.

“Sometimes there can be people queuing. They’re there for their elderly mum or their neighbour.

“I do get really emotional about it. I’m 50 years old and 18 stone but I cry every day.

“Certain people have asked for 10 meals for people on their street.

“I’ve also dropped off food for people that can’t get out of their homes.

“I have so much support. I’m getting messages from old women saying they’ve had my food and it’s been the best thing all week.

“The spirit out there is great. It’s fab being to be able to do this. I’m feeling proud.”

Father-of-two Ben estimates he’s made 200-300 meals in the three weeks that he’s been cooking for the community.

He says the plan is to continue for as long as the lockdown is in place.

Meanwhile he is offering a takeaway service from his restaurant on Fridays and Saturdays.

He estimates he has been pledged around £4,000 in donations towards his food but stresses that he cannot accept the cash. Instead any money raised is passed to local charities.

He adds: “Before I opened The Barn in Almondbury in 2016 I had a restaurant called Nosh, which opened in 1998.

“I have lived in this village for 22 years. It has given me a life. This is my way of giving back and it’s working.”

Liberal Democrat councillor Paola Davies, who secured the support of colleagues to push for financial backing from Kirklees Council, said Ben and Rocky personified community spirit in testing times.

“In their willingness to help the village they show Almondbury at its best.

“They are doing a great deal to bring the community together and in doing so helping Almondbury to support itself.

“Things like that are what we as a council should be supporting.”

 

Chefs on Lockdown: 7 Ways to Keep Busy (and Make Money)

 

woman chef vlogging baking

It’s a tough time for our industry, but that doesn’t mean we can’t make use of our newfound time. Do something for our frontline workers; find a way to make an extra income; delve into our creative side; study for a diploma. Anything is possible.

Take a look at some of the ways chefs are keeping themselves on balance, helping others, and in a few cases, raking in much-needed cash:

1. Feeding NHS workers

Various groups and UK chefs are arranging food deliveries for NHS workers (here for example) – get in touch with us (news@chef.co.uk) for more details in your area.

2. Create teaching videos showing how to make cost-efficient meals

Do your part to help family and friends in the simplest of ways: share your knowledge and pass the time with a fun activity!

You never know – you might also generate some business from locally based viewers who like your style.

There has been a surge in purchase of yeast, flour and other bread-making essentials since the lockdown began, as people begin to realise the importance of cooking and baking. Learning to make kitchen staples like bread and pasta might become more important as dried pasta and rice fly off the shelves at your local store.

3. Volunteer or cook for the homeless, or your neighbours

Reach out to your local charity and find out what you can do to help ease the difficulties of homelessness during these trying times. A simple Google search will reveal charities in your area that accept food donations, volunteers and more. Now more than ever: Cook healthy food

4. Host a virtual recipe party live

Being under quarantine can extra tough if you live alone, but that doesn’t mean you can’t enjoy the company of friends and family. Apps like Houseparty and Zoom will let you set up a video call with multiple contacts at once, so put on a nice outfit and prepare your favourite meal as your guests watch, then enjoy a virtual dinner party with your group of friends or family in the next street or abroad!

chef dusting hands of flour

5. Take an online course

Now’s a chance to learn a new skill! If you were normally a line chef at an international restaurant, perhaps now is the time to practice your patisserie. There are loads of courses available online to help you discover your true potential.

If you’re looking for a free course or are happy to invest some money into a long-term class, there are courses for every budget and skill-level readily available in sites like Udemy.com, Master Class and the like.

6. OFFER an online course

If your video skills are slick enough you could slowly build up a library and teaching aid. Put a Patreon link on your site and ask people who use your recipes to show their appreciation.

7. Start a cookbook

Whether you’re serious about publishing your own cookbook or simply want to start a fun project you can later pass down to your children, writing down your favourite recipes can be a great place to start. Once you have 10 recipes, open a Patreon account and ask people to show their appreciation if they use your recipes.

Think about what people are looking for at the moment – nobody is going out to restaurants. Perhaps they want to experiment with new dishes.

Instagram is the choice for three of the capital’s top chefs – here is what they cooked up for their fans this week:

Jason Atherton – Filipino adobo chicken

Top chef and restaurateur Jason Atherton has had to shut all of his seven London restaurants, but is keeping himself (and us) entertained with his new Instagram Live series Social Kitchen Isolation. Atherton is travelling the world with his recipes, using leftover ingredients from his cooking the day before as a starting point.

Among the many dishes he demonstrated this week is a dish of Filipino adobo chicken, which Atherton marinated in soy sauce, vinegar, bay leaf, garlic, black peppercorns and served with rice and fresh coriander. Watch him make his chicken here.

Karan Gokani – Squash and spinach kari

Hoppers chef Karan Gokani has a motto for all of us struggling during the lockdown: “Keep calm and kari on”. The director of the Sri Lankan restaurant is looking to showcase regular recipes on his Instagram during the lockdown, kicking off with a squash and spinach curry that is “inherently mild, but packed with flavour”. The 20-minute vegetarian dish is flavoured with the likes of mustard seeds, star anise, turmeric, Jaffna curry powder and creamy coconut milk. Check out the “Recipes” highlight on his account for the full details of how to make it yourself.

Tom Kerridge – Tuna and sweetcorn pasta

Michelin-starred Tom Kerridge is no stranger to cooking on-screen, but last week he swapped the TV for Instagram. In his new Lock Down Dinners series, Kerridge is showing his followers how to cook simple dishes made largely with store cupboard ingredients and food he’s found at the back of the fridge. This week’s dishes included a tuna and sweetcorn pasta, amped up with some avocados, sun-dried tomatoes and a bit of feta cheese.

 

We need to talk about hospital food. Chefs’ pov

 

Et Voila!!

Hospital catering pretty much always gets a bad rep. Slimy soups, soggy bread, fishy everything; the prognosis is normally a swift death.

But can the huge industry catering for hospital patients and workers produce anything other than murder? And what are the issues that hospital chefs – burrowed deep underground (probably near the morgue) – are up against?

Unlike your average restaurant where the healthiness of the food is not generally taken into consideration, hospitals are supposed to be completely the opposite. However, last week frozen meat was found in a freezer at Uist and Barra Hospital in the Outer Hebridies with no indication of how long it had been there.

The hospital was handed an “improvement required” rating after an inspection. Among breaches found by the inspector were a broken meat fridge, a persistent sewage smell in the washing-up area and outdated allergen information.

A spokesman for the hospital said all items were now checked by a second member of staff for labelling before being frozen, the fridge had been fixed and allergen labelling updated.

Malnutrition costs the health service £1.4bn a year and obesity £1.1bn so it’s important to get food right.

This wasn’t always the case. Back when no one really gave a flying bedpan, hospitals would serve up classic British stodge, like bangers and mash or pie and chips.

Nowadays, most hospitals have a nutrition and hydration committee that looks at the nutritional needs of patients and devise a menu accordingly.

This is great news – OBVIOUSLY food is important to health and people overcoming illnesses- but it does place certain restrictions on the chefs in terms of flavour and taste.

Domini Kemp who wrote a book about which food is best for fighting and beating cancer said: “Although we view hospital food as pretty awful, I have sympathy for hospital caterers.
“The big fear is food poisoning – and so they tend to cook the bejaysus out of everything to ensure minimal risk. It’s a flawed system but kitchen staff are not where the blame lies.”

Uh huh. Finally some recognition that it’s not the chefs’ fault.

Also; thought we could talk about hospitals without mentioning the word budget – WRONG, the money going into the kitchen is pitiful and so therefore it must be entirely their own fault.

Dr Colin Sage, of University College Cork (UCC) who has carried out food research in hospitals said: “Hospital food is bad, we all know that, but I don’t think it’s a question of restaurant chefs — however well intentioned — showing hospital kitchens how to do it better. It’s a damn sight more complicated than that. I’m quite sympathetic to catering managers who have to work with very restrictive budgets.
“Hospital food is driven by tenders and the procurement process, which sources food based on the lowest price. Catering managers are challenged by poor-quality ingredients. If more procurement were done on a local level, it would help.”

To put it politely, you can’t polish a turd and with such little funding being put into food, and hospitals in general for that matter; its little surprise the food isn’t great.

And what about careers with the NHS as a chef or cooking assistant and how does this affect the food? Are people queuing up outside the hospital kitchen doors to eagerly bring their latest French inspired menus to the work space?

Of course not- the truth is career prospects for a chef or kitchen worker in the NHS is not great.

Under the Agenda for Change pay rates 2016 (whatever that means) an assistant/catering support worker would start at band 1 which is around £15,000.

Moving your way up band 2 as an actual chef is between £16-£18k and band 3 for a team leader position is between £16-20k.

Hmmmm. Leaves a sour taste doesn’t it?

To sum up there are a lot of things that hold back both the food and the chefs who work in the NHS, but equally it is important to remember who is causing these setbacks (clue: their house number is number 10) and not to point the finger at individuals themselves.

 

 

 

Chef Profile: Ben Murphy

 
The new man at Launceston Place

The new man cooking for Kensington nobs

The future is bright, the future is Ben Murphy.

Looking at his profile it’s hard to believe he’s only 26. His portfolio reads like a glitzy fashion advert. Paris, New York, London.

Taking the traditional approach, he started out doing apprenticeships and learning from the greats.

He then went on to work at two Michelin three-stars in France, Les Prés d’Eugénie in the south west and Epicure in Paris, and the three-star Eleven Madison Park in New York.

He finally seems to have settled in London and what an impression he’s been making at his new haunt Launceston Place.

Although Launceston Place needs no introduction he is sure to make a huge impact. His food is like his character; focussed and at the same time easy going and humorous.

Ranging from octopus with chorizo, to Yuzu lobster, to Ben’s retake on the McCain potato smile and the Solero, his dishes are designed for interest, sophistication and to make you smile.

If you’ve not heard of him before he put in some solid shifts at Koffman’s, The Greenhouse, The Woodford and he just taken over residency at Launceston Place. Frankly, he put the Woodford on the map and picked up awards as Chef to Watch, Breakthrough Chef of the Year and London Restaurant of the Year throughout 2016.

Catch him while you can at Launceston Place.

 

F. Cooke: London’s oldest Pie and Mash shop

 
JOE COOKE

Joseph Cooke, is a cook. who cooks same traditional recipe  every day  

Joseph Cooke is the fourth generation to carry on the family business — owner of F. Cooke, London’s oldest pie and mash shop.

Based in Hoxton Street for 29 years,  it is a window on London’s history founded by his great-grandfather in 1862.

You can see his video on our UKChefs Youtube channel.
“I came to the business from school. It’s all have ever done. I carry on with the food we produce,” he explained. “It’s a very famous and it’s the most traditional food in this part of London, in this part of the world. It’s extremely important,” said Cooke.

Beef or vegetarian pies, mash potatoes and liquor (never gravy) — the recipe hasn’t changed for four generations. The pies are still made to the original recipe. The goal is to keep intact the tradition. Indeed, the parsley sauce is the most important ingredient. Predominant in the dish, it’s in this case a sauce made from eels boiled. “I have no idea why my great grandfather decided to put the parsley sauce with the meat pie, which is normally a fish sauce. Maybe he was drunk… who knows. But thank god it worked,” added the pie maker.

This traditional recipe of Pie & Mash was invented by is great grandfather.

Every single day, Cooke made more than one hundred pies. A lot of regulars come into the shop thanks to the word of mouth only. F. Cooke became a veritable institution in the East End of London and it doesn’t need to prove itself anymore. Ingredients represent all the recipe and Joe Cooke make a point of honour into finding the perfect products. “We produce everything from scratch, from the bottom up, from the flour… and we have fresh beef every week. I bought it myself,” said Cooke. This way, there can be no mistakes.

Check out the youtube video

 

Craig Ian McAlpine, a chef full of ambition

 

CRAIG IAN MCALPINE

For 8 months since chef Craig Ian McAlpine took the reins of the Yacht London restaurant kitchen he has been on a new adventure. After starting as a waiter, he has now completed his move to the other side of the room.

You can see his video here
“It’s quite rock and roll to be a chef. You can really meet some interesting guests and customers,” he said. “I love sharing what I cook. I would think it’s a bit like a musician: You give something, people enjoy it, and you get a response back. That response is really enjoyable, ” said McAlpine.

Over the years since 2005 when he appeared on Channel 4’s “Come Dine with me”, he opened his first company “Bespoke Cuisine” to provide both corporate and private catering, with a variety of products and services.

Arriving from South Africa, McAlpine has imposed his style and his Mediterranean influences on a series of kitchens. In the video, he shares with us one of his favourite recipes — his signature lamb dish: Rump of lamb, carrot puree, spring vegetables and red wine reduction.

“Rump is a great cut, it’s a muscle, which worked hard”

Choose a nice rump of lamb and use some smoky flavours when you cook it. Season on both sides, but don’t add too much oil because the rump has enough fat.
Put it skin side down and add an 1/2 lemon with the lamb to caramelise. All the lemon oil come out, and starts to marinate around the lamb.  It will be tender, nice and plenty of flavours.
Put the pan into the oven at 180-190° for around 10 minutes.

In the same time, put your carrot puree ready to boil in a pan. Take your spring onions, asparagus and your fennel fronds and add some oil and parsley.
Make grill your vegetables for a few minutes. They will be used to give a bit of crunch, and fennel fronds as a garnish for later.
Create sauce with red wine. Reduce.

Plate presentation:
Cut the asparagus on the angle to keep it nice, and the lamb into slices. It needs to be pink. Put the lovely carrot puree into the plate with spring vegetables, which will give some texture.
Finally, add the red wine reduction, some parsley and fennel frond.

“I must be slightly mad because I want to be in the kitchen all time, » says McAlpine. Today, my ambition is to continue to grow my business, and get more recognition,” he said. “We’ve done really well until now, so I just want to continue on the same way,” added the chef.

Check out the youtube video here

 

Would you add deep-fried sprouts to your menu?

 

A fish and chip shop owner in north-west London is dishing up battered Brussels sprouts as a snack for his customers.

His new idea, deep fried sprouts, might change people’s opinions on the veg.

Danny and Hana Sutton, owners of Sutton and Sons Fish & Chips, rolled out the dish with a twist to “do something different”. Punters are quickly catching on to the idea and demanding the veg as a side order instead of mushy peas.

It’s great, tasty and fun. People who’ve tried it who are not usually fan of sprouts found they tasted better than expected. Danny hopes his battered vegetables will convert even the most hardened sprouts-haters.

Mince pies have also been given a fresh new look, being completely battered and deep fried too! Definitely not your usual fare.

So if you want to do something original this may be the way to go!

 

 

Chris Maccormick launches the Duck Doughnut at Zebranos

 

 

For Executive chef Chris Mccormick it has been a long journey from the Directors kitchen at Lehman Brothers bank to a new bar restaurant to a new bar restaurant in Liverpool Street. Zebrano in the City offers fine dining and rave-style DJs, but al they were talking about at the opening last week was the Duck Doughnuts.
The mouthwatering delicacy was Chris’s special addition to the canapes and cocktails being served through the night.
As the band played in the shadow of the Gherkin building, Zebraano in the City emerged as a 6,000 square ft a restaurant, bar and nightclub. The top floor has the restuarant and the lower ground is more of a late night lounge, serving smaller sharing dishes and delicious cocktails. RZebrano will also collaborate with Taittinger Champagne on a Chef Table concept for up to eight people — offering a tasting menu of seven courses designed, served and explained by the chefs and paired with a matching Taittinger champagne.

The impressive interior, designed by the internationally recognized Architectural Designer and Conceptual Artist, Perparim Rama, uses recycled materials in a combination of earthy sophistication and industrial chic.

Executive Chef, MacCormick merges European and Asian flavours, with dishes such as salt baked celeriac with Dorstone goats cheese, cob nuts, and caramelised pear, and a scallop ceviche with avocado, cucumber, radish and apple salt. Other dishes will include, venison tartare served with heritage beetroots, confit egg yolk, nasturtium and rye, roast loin of hare with hunters pie, beetroot, drizzled with a bitter chocolate sauce, and braised fillet of brill with a chorizo crust, fennel and king oyster mushrooms.

Zebrano Restaurant
18-22 Houndsditch
EC3A 7LP
London

 

Jeremy Lee’s Cullen Skink

 
95ddb6e9-c8be-4e9b-af4c-f4e678e803c6-2060x1236

Shame you can’t smell it… (Photograph: Romas Foord)

JEREMY LEE –  Theodora Fitzgibbon’s cullen skink was one of the first soups I learned to cook in Scotland. It’s an example of good cooking, simple, brilliant and a wonderful flavour.

SERVES 3-4

  • Large smoked haddock 1, preferably Finnan, about 900g
  • 1 sliced onion
  • 850ml milk
  • 2 tbsp butter
  • cooked mashed potato, about 225g
  • salt and pepper

Put the haddock in a shallow pan, skin side down, with just enough cold water to cover it, bring to the boil, then simmer for 4 minutes. Turn the fish, and with a small slice take off the skin, add the sliced onion, cover, and simmer very gently for about 10 minutes. Take the fish out and remove all the bones, then put them back in the stock and simmer again for about 20 minutes, then strain. Put the stock and the milk in a saucepan, add the filleted fish, bring to boiling point, then add enough mashed potato to make it creamy and the consistency you like. Add the butter in very small pieces, and season. The last of the butter should hardly melt, but run in little yellow rivulets through the soup-stew. Serve with triangles of dry toast.

Jeremy Lee is head chef at Quo Vadis, London – quovadissoho.co.uk