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It’s that time of the year again when I just cannot get enough of rhubarb! This year I have made plenty of rhubarb puddings, including baked white chocolate and rhubarb cheesecake and this one – a rhubarb and brown sugar meringue mess, which is...
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Albion Caff, Bakery & Foodstore's simple and seasonal rhubarb tart. Read More...
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Cafe Brera demonstrates innovation, seasonal relevance and health awareness. Read More...
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I must confess I am a creature of habit when I travel. I get into a routine, putting my passport in the same pocket of my bag, packing in the same way, to ensure there are no nasty surprises. It … Continue reading → Read More...
Posted to
Coverpoint Foodservice Consultants Blog
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Coverpoint Foodservice Consultants Blog
on
26 Jun 2012
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Filed under: Industry Comment, People, Uncategorized, Unit Reviews, Shopping and Leisure, FCSI, Foodservice Consultants, Restaurant Review, Coverpoint, good restaurants at Heathrow, Heathrow Airport, rhubarb, Terminal 3
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Ok, we all know about Noma, right? Rene Redzepi, foraging, Worlds best restaurant, two Michelin stars, local produce and so on. I am a lucky so and so, and recently I made my third trip there, and was treated to my best meal there yet. I say best meal...
Posted to
Thyme and Plaice
by
thymeandplaice
on
28 Apr 2012
Filed under:
Filed under: 50 worlds best, cheese, copenhagen, copenhagen resaturant, danish, danish restaurant, denmark, herbs, langoustine, lovage, michelin, mussel, noma, oyster, redzepi, rene, rene redzepi, restaurant, rhubarb, veal
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The outdoor rhubarb season is in full swing. Piers from High House Farm Suffolk is supplying us with the most glorious rhubarb. We worked hard this season to build the ever growing rhubarb recipe collection as well as cooking some of our old classics...
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It’s rhubarb season; my highlight of the culinary seasonal calendar. I have a few new rhubarb recipes up my sleeve but am slightly concerned that you all might get a bit bored of it! These fabulous rhubarb and champagne blancmange puddings were...
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So, my sister gave us a jar of her home made sweet mince meat at Christmas and feeling in a baking sort of mood I made a couple of tarts. They are a pretty simple really, but that’s how I … Continue reading → Read More...
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In a change from last year the start of the month will be marked by a preview to up and coming events, festivals, openings & the such. I’m anticipating my initial list was, at five pages far to brief. If you have any suggestions for additions...
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This post on jam has been inspired by the lovely owners of Hawkshead Relish. I dropped in to visit them the morning after our stay at L’Enclume in Cartmel. Hawkshead Relish is a triumph against the odds, originally the owners had a small cafe in...
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Dear Wild Cooks What a photo some dear friends of mine, Janet and Neil Oldroyd Hume, took of their outdoor rhubarb and they have let me post it on my blog.... It is official ladybirds love rhubarb! Read More...
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Photo courtesy of Party Angels who were running front of house operations ".... the only thing is there's no kitchen...." said the organiser of the event (he had been at the hog roast we had served at Basepoint in Tewkesbury last year )...
Posted to
The Cotswold Food Year
by
The Cotswold food year
on
5 May 2011
Filed under:
Filed under: dessert, catering, Cotswold Way ale, salmon, main course, crumble, starter, beef, rhubarb, special request, Tewkesbury, king prawns, brisket, Royal Naval Association
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"Video" Read More...
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Glorious rhubarb! It’s amazing how one’s tastes evolve, change and even develop as you get older. At first I thought if I do not like something then that is it, I will never like it, however I’m proven wrong. That fact comes with age…does...
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Yes dear Wild Cooks, our pink beauty of stemmed heaven is back and is as crisp and exciting as ever....! Read More...
Posted to
The Wild Cook's Blog
by
The Wild Cooks' Blog
on
17 Jan 2011
Filed under:
Filed under: Going Wild, pudding, assiette, dessert, forced rhu, oldroyds, paul, rhubarb, steph, wakefield, Yorkshire