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

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

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

British Onions & what to do with them.

This post started out in life as a quick recipe about onion gravy after receiving an email from Phipps PR. As one of the aims of the Chef Hermes blog is to share restaurant proved recipes with our readership, we thought ‘Yeah, not a problem’. Then as the days passed by, whilst our notes were … Continue reading