Recipe ~ Lentil & Foie gras soup
Just a quick recipe while we wait for some of our legends to reply to us (clearly they are still busy people, but it should be worth the wait). So this is one of our favorite soups, enjoy. Lentil & Foie gras Soup 1kg Puy Lentils 3 ½ L water 8 Garlic cloves 200g Onion, … Read more
Words of Advice, The Legends ~ Paul Heathcote, MBE
Our latest chef in our series of ’5Questions~The Legends’ is Paul Heathcote. Mr Heathcote trained at the Connaught & Le Manoir Aux Quat Saison, before heading back to his roots in the North West. He then open ‘Paul Heathcotes at Longridge‘ going on to achieve 2 Michelin stars in 1994. Realising that there was a … Read more
Words of Advice, The Legends ~ Richard Neat
Following on from our ‘Words of Advice’ series with current crop of talented chefs such as Micheal Wignal, Nathan Outlaw, Shaun Rankin, Wylie Dufresne and latterly Tom Aikens. Our next chef used to be Tom Aikins’s Head Chef. Richard Neat came to the attention of the catering media as Head Chef of ‘Pied a … Read more
Recipe ~ Gazpacho
With the weather in Britain matching that of the southern Med, we decided that we’d post one of our favourite summer recipes – Gazpacho. Yes, you do need to make it over night but the wait is worth it. Enjoy. Gazpacho 2 ½ kg ripe plum tomatoes 50g Onions 450g Red peppers, peeled & deseeded … Read more
Life after The Goose…..
Late last night it came to Chef Hermes attention that Ryan Simpson and his team have re-surfaced after his much publicised departure from The Goose at Britwell Salmon. To put it down to artistic differences would be a mild understatement, some on various forums described it more akin to throwing the toys out of the … Read more
Everything that is wrong with catering !!!!!
I was saddened to learn today of the death of Nathan Laity, not a name that will instantly spring to mind when talking about chefs. But Nathan unfortunately passed away in his sleep after doing on average 14hours a day for 27 straight days. That’s 100hours per week. Unfortunately this ‘letting the team down’ attitude … Read more
Michelin Stars – The Madness of Perfection; on reflection
Having just watched ‘Michelin Stars – The Madness of Perfection’ from the BBC, I decided to surf some of the food forums & kept a keen eye on twitter for a reaction. As you may have thought when it comes to the topic of the little red book, those with are reluctant to comment & … Read more
