In our latest 'Meet the Chef' we sat down with Matt Jennings, Head Chef at Royal Shakespeare Company. Matt tells us how he switched the paintbrush for chef knives, his love of beetroot and he shares a simple yet elegant dish with sweet, sour, bitter, salty, creamy, earthy, nutty and
With a history that spans over a century, the Michelin guide is now globally renowned for its revered star-system. Not all restaurants in the guide have stars, but they are considered worthy of being listed and in some cases, stars are earned over time. To be listed is a huge
It was great to see Chef Daniel Galmiche on James Martin's Saturday Morning.As well as trying James's pan-fried plaice fillets with warmed potted shrimp, Chef Daniel cooked his stunning and unusual combination of roasted lamb and liquorice!If you missed it, you can watch the full episode here “It’s so Important
The 'French Brasserie Cookbook' is a superb collection of 100 classic, easy-to-follow brasserie recipes with a modern Mediterranean twist, from Michelin-starred chef Daniel Galmiche. You'll find irresistible recipes for appetizers, mains, side dishes and desserts, all based on the classic principles of brasserie cooking. It was described by Heston Blumenthal
This month we meet Tom Conway, Head Chef at The Seven Tuns in Chedworth. We asked him about how we got into cheffing, his favourite dishes and ingredients and what he'd serve if his food idol came to dinner! He also shares his recipe for his Chedworth Veal Osso Bucco
