“How can a nation be great if its bread tastes like Kleenex?” Julia Child

Bread - Selection

The former 3* Michelin star chef Pierre Koffmann allegedly once said Serve good bread and all will be well, such is the importance he places on it. The bread at La Tante Claire had near legendary status, rivalling only Mr Koffamann’s ‘trotters’ for attention. Nowadays with all the focus being placed on the whizz bang … Continue reading

The Pâté of Childhood, Peanut Butter

PB - Custards in moulds

Peanut butter is one of the foods that most people have grown up with, crunchy or smooth, it didn’t really matter. But as you grow older it somehow seems to get left behind, like the tatty security blanket or the teddy bear that has seen better days. The history of the origins of Peanut butter … Continue reading

Worshipped by Pastry Chefs ~ Vanilla

Panna cotta - close up oblong

Originally thought only to be grown in Mexico due a combination of climate, eco-system & the bees required for pollination, vanilla is now widely available globally. This is due to a 12 year old slave boy called Edmond Albius from the former French colony of Reunion, who discovered that the Vanilla orchid could be hand … Continue reading

There’s a bit more to Carrots….

Chanternay carrots

For this month’s collection of recipes, we thought that we’d post a some recipes of a much underrated vegetable. Carrots normally form part of mirepoix, purees & soups, but as our blog will demonstrate they are just a bit more versatile than that. Although the most common colour for carrots is orange, they actually do … Continue reading

Rhubarb, Rhubarb, Rhubarb….

Rhubarb

Following on from the success of the British Onion post last month, we’ve decided to continue the format of giving you a selection of recipes from professional kitchens featuring one particular piece of produce. At the moment in the UK it is the height of the forced rhubarb season with arguably the best examples coming … Continue reading