In this video we look at the basic chef’s knife set of 5 Robert Welch knives we use in the cookery school.
Check out my seasonal recipe to help kick start your spring! Salsa Verde is fantastic dressing to go with many things. I have paired it up with some pan fried crispy mackerel fillets and succulent belly pork! Wild Garlic Salsa Verde Ingredients 50g Wild Garlic 20g Flat Parsley 10 Anchovy Fillets 1 Juice of a […]
With the wild garlic well and truly here i thought i would share this deliciously seasonal recipe with you. The recipe can be adapted to your tastebuds and larder essentials and goes especially well with oily fish and cold cooked meats. Wild Garlic, Walnut and Goats cheese Pesto Ingredients 100g wild garlic, stalks removed […]
With all this talk of pancakes, I’m going to break the tradition and enjoy some homemade crumpets for breakfast on shrove tuesday! What a fantastic way to start the day , smothered in plenty of butter and finished with jam. Check out this easy to follow recipe to make the perfect crumpet. Once the crumpets […]
Great to see the first of the line caught mackerel at the cookery school today, smelling of the sea ! Finished dish and recipe ideas to follow.
Vanilla pods are amazing things but come at a price. So check out this simple recipe that will open up a whole load of culinary delights! Once you have scraped and used the seeds from your pods, don’t throw them away. Dry them out in a low oven or in a airing cupboard until brittle […]
An absolutely stunning Tahitian vanilla pods just arrived from Eurovanille. Ready for recipe development with our in house pastry chef ! We’re gonna be recipe testing this along with a bourbon and Indian pod . Do they really taste that much different ? Results to follow!