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The entrance to Volt Volt in the small town of Frederick, Maryland is the flagship restaurant of Bryan Voltaggio, the eldest of two culinary brothers who are rapidly gaining reputations as leading lights in the rapidly improving American dining world...
Posted to
Thyme and Plaice
by
thymeandplaice
on
27 Oct 2012
Filed under:
Filed under: chef, oyster, america, american, beetroot, bryan, bryanvoltaggio, caviar, cuisine, kitchen, lamb, maryland, modern, sturgeon, sweetbreads, top chef, topchef, volt, voltaggio, wasabi
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Lavish, summer and sun. Those are the three words that came to my mind when I created this dish. We have not had much of a glorious summer to speak about, but looking at this plate of food I’m feeling a whole lot better. Every year when the lobster...
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The 'before' team shot - Let's go! "Suprise!.... Today we're all doing a cookery lesson" "I don't cook!" said the horrified hen's mother "You do today!" "Ooh - I love an assertive man!....."...
Posted to
The Cotswold Food Year
by
The Cotswold food year
on
15 Feb 2012
Filed under:
Filed under: asparagus, rosti, hen, event, canapes, sushi, yorkshire pudding, scallops, beetroot, hen party, pancetta, shiitake, Cookery, risotto balls, arancini, competition, England, lesson, session, Wales
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Dear James, I just wanted to say a big thank you to you and Gill for such a fantastic day and evening on Saturday. The canapé making was absolutely brilliant and everyone really enjoyed it. The food in the evening was delicious. I will certainly be recommending...
Posted to
The Cotswold Food Year
by
The Cotswold food year
on
3 Feb 2012
Filed under:
Filed under: chef, birthday, rosti, event, canape, sushi, yorkshire pudding, scallops, home, beetroot, Cookery, 30th, classes, learn, making, risotto balls
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As served earlier at Park Hall in Kidderminster . Going for the scattered approach. Fennel and radishes continue to be my favourite salad garnishes it seems....... Read More...
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4th year running - can't be bad! As they let me come up with menu choices I try and add in new things each year. This year there were 2 vegans as well - so we had a few different things for them as well. Black forest cupcakes Who can resist the old...
Posted to
The Cotswold Food Year
by
The Cotswold food year
on
3 Oct 2011
Filed under:
Filed under: tirimisu, vegetarian, chocolate, Vegan, cupcakes, baked cheesecake, beetroot, pineapple, corporate buffet, benedict, shortcake
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"Nutter!" That's what the guy walking past me on the old railway called me yesterday. Result! Obviously he's not used to people picking nettles. Probably not tried nettle risotto I guess. Doesn't realise what he's missing out...
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Cooking gammon in cider was a revelation from Carol Webb about 5 years ago. Looking for new bistro menu ideas in January this year, Ethan suggested gammon and it morphed into this & has been very popular from the moment we first served it. The gammon...
Posted to
The Cotswold Food Year
by
The Cotswold food year
on
6 Apr 2011
Filed under:
Filed under: salad, beer, main course, braised, special request, bistro, lentil, rocket, beetroot, ham, honey, berkshire, Gloucester old spot, glazed, ale, gammon, piddle in the hole, waldolf
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Autumn is in full swing and the hedgerows around the British Larder here in Suffolk are bursting with plenty of fantastic berries and other wild foods. Our ‘glut required’ system in the pub is also going down a storm with our regular customers...
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Lamb has done well on our menu. We do try and implement a good carcass balance to use most of the animal and not only the prime cuts, but this dish is a more of a special occasion dish, as it’s using the wonderfully tender lamb rump. Our menu changes...
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A vegetarian version of the adults starter last Sunday night near Cirencester. Courgettes are so versatile. And so nice raw, sprinked with a little maldon salt and lemon oil and left to macerate. Curling them like this and popping the pickled wild mushrooms...
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The inspiration for writing and making this dish came from Jamie Gorman. Jamie is a full blooded foodie and wine connoisseur, like me he takes every opportunity to chat about food; discuss the latest trends and when Jamie asks me how to do something I...
Posted to
The British Larder
by
The British Larder
on
27 Dec 2009
Filed under:
Filed under: Canapé & Snack Recipes, Breads & Bakery Recipes, Starter Recipes, Fish & Shellfish Recipes, Honey, Beetroot, Orange, Agar Agar, Malt Vinegar, Autumn, Spelt Flour, Winter, Kitchen Classics, Walnuts, Wild Salmon, Dill
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The British Larder wishes each and every reader a very Merry Christmas and a Happy New Year. I love to play and if it means I can play with food it’s even better. I had to come up with a secret Santa gift for a colleague at work. I thought what...
Posted to
The British Larder
by
The British Larder
on
15 Dec 2009
Filed under:
Filed under: Vegetarian Recipes, Treats & Gift Recipes, Vanilla, Cinnamon, Beetroot, Cloves, Preserves, Jams, Chutney & Pickles Recipes, Pecan nuts, Winter, Smoked Paprika, Pistachio Nuts, Rum, Flaked Almonds, Whole Almonds
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It’s a gardener and foodies delight in my back yard. Had great fun this morning pulling the beets and harvesting broad beans. The courgette flowers are amazing too. I actually do not know where to touch, pick or let go! Have to say I had enough...
Posted to
The British Larder
by
The British Larder
on
2 Jul 2009
Filed under:
Filed under: Pie & Tart Recipes, Vegetarian Recipes, Picnic Recipes, Maddy's Favourite Recipes, Broad Beans, Wholesome Recipes, Starter Recipes, Muscavado Sugar, Beetroot, Thyme, Summer, Preserves, Jams, Chutney & Pickles Recipes, Crème Fraîche
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Driving through the Cotswolds the smell of wild garlic smacks you in the face. I have this love hate relationship with wild garlic. It reminds me of the days when I worked in a London restaurant and at this time of the year a Saturday lunch special used...
Posted to
The British Larder
by
The British Larder
on
16 Apr 2009
Filed under:
Filed under: Pie & Tart Recipes, Vegetarian Recipes, Canapé & Snack Recipes, Picnic Recipes, Wholesome Recipes, Starter Recipes, Red Chard Cress, Coleman's English Mustard, Breakfast Recipes, Beetroot, Goats Cheese, Tahoon Cress, Wild Garlic