Chef Wise

Award winning cookbook author Mridula Baljekar releases her latest book, The Complete Indian Regional Cookbook.  It is a compilation of wonderful recipes exploring well-known as well as unknown territories of India. Stunning photographs throughout the book bring each region of this vast country to life making it totally enticing. The introduction shows how regional foods are influenced by various internal and external factors such as the legacy left behind by foreign invaders, geography, climate, religion and local traditions.  It takes you through to the mountainous north east of India, so far unexplored, and stunningly beautiful.  As well as rice, the area is rich in tea and turmeric and thrives on simple local produce.  By contrast, the book takes the reader south to the palm-fringed coastal areas of India where centuries old influences from Arabia, China, Portugal and Britain shaped its fabulous cuisine. Indian food truly matches the varied conditions that exist in

Brown Cow Organics were overjoyed to receive both a Gold and Dairy Category winner award for their Live Organic Natural yoghurt at the Soil Association Organic Food Awards (now in their 27th year) ceremony on 19th September 2013.   The Organic Food Awards blow the trumpet for the best of the best; producers who go that extra mile showcasing the UK's best organic food produced with passion, creativity and care. Brown Cow Organics are thrilled to be a double winner this year - the judges described the Brown Cow Organics live organic award winning Natural Yoghurt as "Rich, tangy, mouth-watering, keeps giving flavour, nice colour, not too thick."  The Soil Association commented "Brown Cow Organics have shown a dedicated ethos to animal welfare, provenance of a product that supports local employment and a dedication to their local environment and most importantly supports a small family run farm." The Awards were announced as part of Orga

Brown Cow Organics have won another Gold Award at this year's Great Taste Award, this year for their Dark Cherry Live Organic yoghurt. Their dark cherry flavour was introduced into the 155g individual pot size range earlier this year and is now available in a 500g pot too. Brown Cow Organics live organic yoghurt is hand produced by a small dedicated team of local people on their family run organic farm south of the Mendip hills in Somerset. Their yoghurt is made only from the naturally creamy, 5% fat, organic, A2 alpha beta- casein protein milk from their Guernsey cow herd. Their Guernsey cows have a relaxed happy lifestyle with a healthy diet, grazing spring to autumn only the nutritious grass that grows on their organic pastures. In the winter the cows are kept in a warm environment where they munch away on silage from the organic farm acres May & July harvested organic crops. Brown Cow Organics live organic yoghurts are produced from their Guernsey herd pastu

What is your favorite B-grade horror movie?   Brickhouse gets spooky this Halloween with Freddy Krueger and Chainsaw-wielding masked man in the house. Paying homage to our favorite B-grade horror movies, come dressed as your favorite character on 31st October. Come on in to try our Halloween taco platter in your best impersonation of a budget horror movie character. If our bartenders approve of your uncanny costume, you will get free tequila shots all night long! A Halloween night will not be complete without a specially concocted pumpkin fused cocktail. Brickhouse will be spicing up your night with Quema de Calabaza, made with Hana gin, lemon juice, mixing in braised pumpkin with honey and chipotle and spicy syrup to give it the extra edge. Quema de Calabaza will be available from 21st October to 2nd November. Come by this horror holiday at any time between 6pm till late. We will be trick or treating all night long, in our creepy attires

Giggling Squid, the Thai restaurant chain, has revealed figures which show a marked contrast in the level of tips left by customers at its different branches. Henley-on-Thames tops the table with an average tip of 9 percent, which is almost 3 times the typical gratuity left by Brighton customers at just 3.2 percent.  Brighton’s neighbour, Hove, is one place ahead with an average tip of 4 percent, confirming a distinct regional difference for the south coast. The full break down is: Henley-on-Thames    9.0% Tunbridge Wells          6.7% Crawley                       6.5% Reigate                        5.7% Hove                             4.0% Brighton                       3.2% Average spend per customer in Brighton at £22 is also lowest across the group, comparing to £30 in Henley, with identical menus. The Giggling Squid has a group-wide policy of not adding a compulsory service charge to customers’ bills. “We leave gratuities to the discreti

Artisan ice cream maker, Taywell has created a selection of delicious festive and ‘grown up’ ice cream flavours guaranteed to get even the grumpiest old Scrooge into the Christmas spirit this year. Certain to prove a hit with all the family are Mince Pie and Xmas Pudding flavoured ice creams, made from Taywell’s extra-creamy Wealden milk and packed full of the finest and juiciest dried fruit. Adults are sure to love Taywell’s new range of ‘grown-up’ Christmas ice creams, including Baileys, Banana & Bailey’s and XXX Rum & Raisin, made with Jamaican high-strength Wray & Nephew ‘Overproof’ Rum. Other ice creams from Taywell this Christmas include Apricot & Walnut and White Chocolate & Raspberry, which is made with the very best Kentish fruit. Alastair Jessel, founder of Taywell, said: “Ice cream is incredibly popular at Christmas and it’s one of our busiest times of the year. So we thought it would be fantastic if ice cream fans could choose fro

Is it a fish? Is it a light? Well, actually, it's both. The Fish Society, the UK's premier online fishmonger, is now a supplier for the Uggi light, a distinctive home decoration from Icelandic artists Dögg Guðmundsdóttir and Fanney Antonsdóttir. It's not food, but it is still fish! Using traditional methods of drying and preserving cod, the meat goes to a processing factory, while the skins are cleaned by hand before being exposed to the cold Nordic air. Three weeks later, the untreated 'lampshades' are ready to support low-heat bulbs, producing a unique luminescence and a striking centre-piece.   Since being exhibited in Scandinavia, Europe and the US, the Uggi, meaning fish fin, has gained a shoal of new fans worldwide and is now manufactured to order.  Speaking about the Uggi, Alistair Blair, Chairman of The Fish Society says, "This is a natural product presented in what we think is a highly unusual and entertaining light. Our custome

Around 40,000 visitors  will experienec a hots of activities including a pop up restaraunt run by Jason Freedman, chef-patron of the Minnis Bar and Restaurant, and the popular Kitchen Theatre with award-winning chefs  Dev Biswal of The Ambrette in Margate and Rye, Andy McLeish of Chapter One, Locksbottom and Charlie Lakin of the Marquis at Alkham. They will be supported by a team of catering stidents from East Kent College,led by Craig Mather. Festival director Jo Scott said it is vital they keep the event fresh with the addition of different stalls. “We are having more in the way of fish and vegan and vegetarian stalls this year, which is exciting,” she said. “Last year the customer feedback told us there was not enough vegan and fish on offer, so when we selected the stalls this year, I targeted them. “People are more aware of quality fish now and how to work with it. “Two pubs have stalls too. It’s is good to see the local involvement. “The festival has grow

All Hallows’ Evening, or Halloween, is a yearly feast of ‘All Saints’ and the day initiating the Triduum of Hallowmas. Rooted in Christian traditions and influenced by paganism it is believed that the feast relates to the harvest. We are never averse to celebrating the harvest of great ingredients! Here at Blue Butcher our lethal mixologists’ love to trick and treat our guests with clever concoctions and handcrafted infusions. This year we have really enjoyed exploring the pumpkin. Our All Hallows’ special is a cocktail made with pumpkin and clove infused rum with red currant Ratafia. Ratafia is a liqueur typical of the Mediterranean. The bitterness of this alcohol balances the perfect sweetness of the pumpkin, white rum, spiced rum, gum syrup and clove infused espresso. Enjoy your Halloween party with another cocktail-fuelled Blue Butcher feast… Available from 21st October until 31st October. For reservations please contact reservations@bluebutcher.com or call

Discover the Scarlet Restaurant’ s new lunch menu – as much or as little gorgeous food as you desire, served in a beautiful chilled out setting accompanied by our best sea view. From September 23rd 2013, you can choose some of Scarlet chef Tom Hunter’s best new dishes as either a starter or a main course, to suit both the occasion and your appetite. You can also enjoy some of his new dishes as a three-course lunch for £22.50. The new menu was designed in conjunction with The Scarlet’s guests, and the team asked visitors and diners for their feedback and opinions on the menus. Scarlet food and beverage manager Meeche Hudd said: “Some told us they’d like heartier portions, while others urged us to go smaller. What became clear was that we need to cater for all occasions, and for all appetites.” Parts of the menu will continue to change daily as the chefs buy fresh, locally landed fish and work with the best local and seasonal produce around. Visit The Sca

Join us at Mango Tree Belgravia on 25th September and 30th October 2013 for Ian Pengelley's Thai and pan-Asian masterclasses. Guests will be treated to interactive cooking demonstrations, cocktails, canapés and a three course meal consisting of fresh, authentic Thai dishes. Ian will also be talking to guests, answering questions and giving a unique insight into Thai cuisine and culture. Ian spent most of his childhood living in Hong Kong where he realised his passion for Asian food and culture. With a strong understanding of Cantonese Ian went on to train in Singapore, Thailand, Malaysia, Vietnam and China before returning home to share his passion for the Orient. Mango Tree is a chic, sophisticated restaurant based in Belgravia, serving the best in authentic, traditional Thai food. Part of parent company Coca Restaurants in Asia, Mango Tree is its flagship Thai restaurant in Europe and has won numerous awards, commending delicious food creations and polished ho

It's been a tense wait to see what this year's catch of wild salmon delivered. But according to The Fish Society, there should be plenty to meet customer demand in the pre-Christmas rush for this wonderful specimen. While the fly fishing season kicks off in March, commercial wild salmon catching traditionally starts three or four months later when the main body of fish turn up from Greenland. It's carried out by artisan fishermen who hold strictly rationed licences to net salmon at the mouth of the river, usually during night time hours only. With commercial catching beginning almost three months later than usual this summer, it was a nerve-wracking time for the whole industry. Particularly since the price of wild salmon ranges from three times the price of farmed salmon to six times, depending on the amount of fish caught commercially.  As the wild salmon season draws to a close, Alistair Blair, chairman of The Fish Society is relieved. "We think w

On Thursday 24th October 2012, Herefordshire's definitive countryside celebration house, Dewsall Court, is thrilled to be welcoming the very talented Cyrus Todiwala, star of the new BBC2 cooking programme 'The Incredible Spice Men', for an evening of gastronomic indulgence. Cyrus runs Mr Todiwala’s Kitchen, the signature restaurant at the Hilton London Heathrow T5 and among many other achievements he also organised and cooked the very first Diamond Jubilee Luncheon for HM The Queen in London. Her Majesty was served Cyrus’ version of ‘The Country Captain’ - an Indian twist on our traditional Shepherd’s Pie and a few days later, the whole of Britain was able to watch Cyrus prepare this exceptional dish before their eyes on BBC One’s Saturday Kitchen. Cyrus will be taking a break from our TV screens as he takes the baton previously held by chefs such as Martin Blunos and Valentine Warner and is head chef for the evening at Dewsall. In typical Dewsall Supper Cl

Terre à Terre, The Vegetarian Restaurant was named the Best Restaurant in Brighton & Hove by the public at the Brighton & Hove Food Festival Awards ceremony held on September 15th. Brighton's Politicians, Business leaders, PR's and all the best known foodies turned up for this award night celebrating Brighton's unique offerings. This was a splendid finale to Brighton & Hove's 2013 food festival. On the night Terre à Terre also received a Silver Award for Brighton’s Best Sustainable Food Business, a very rewarding acknowledgement. They can add these awards to their collection including mostrecently Best Restaurant – Food Festival Awards 2010 & 2011, Best Vegetarian Restaurant - Observer Food Awards 2008 and runner up Best Restaurant -Observer Food Awards over many years, but this award is always cherished as public opinion and acknowledgment is the key to any restaurants success. "It is wonderful to receive such praise from the public

eaturing Masterclasses with Sophie Grigson and at Daylesford Cookery School, a Cotswold Breweries Beer Safari, Fungi Foray, the Great Indian Food Feast and a whole larder more 11th,12th & 13th October / 4th, 5th, 6th & 7th December throughout the Cotswolds The BITE Festival is a celebration of culinary excellence and superb wines, set in the beautiful surroundings of the North Cotswolds and featuring some of the most exciting chefs and influential speakers in the UK. As a prelude to BITE 2014, and by popular demand, taster miniBITE weekends are happening in October and December. Featuring cookery masterclasses, artisan food markets and tastings, celebrity book signings, dinners and a host of other events which promise to take you on a mouthwatering journey through the region’s very best hotels, pubs, and restaurants. Whether enjoying offers at numerous partners throughout the region, diving into a cookery masterclass at Daylesford Cookery School, ta

The Great Indian Food Feast is a gastronomic adventure crafted by two of Britain’s most exciting spice chefs; thrice award winning Pub Curry Chef of the Year Indunil Sanchi, Head Chef at The Noel Arms Hotel, Chipping Campden and cookbook author and pop up restaurateur Ivor Peters aka The Urban Rajah. Spinning diners through a sensory journey of regional Indian food, the Great Indian Food Feast celebrates Britain’s love for curry and introduces dishes from the various corners of the Indian subcontinent, family recipes featured in the Urban Rajah’s Curry Memoirs and from Indunil’s vast recipe repository. Your journey begins with mouth watering streetfood dishes from across the subcontinent, followed by hard to find gourmet recipes from across India, Sri Lanka and Pakistan’s regions. Each recipe will transport its diners to an evocative moment shaped over decades and scented by the streets, beaches and countryside of this sprawling diaspora. Delicately spiced chicken

From Steak & Lymestone Ale Pie to Floors Castle Fishcakes, Trofie Piccanti to Moroccan Beef Tagine, an exceptional menu of signature dishes was paraded in front of judges at Great Taste 2013. A new award for 2013, the Great Taste Signature Dish involved a cook-off by nine chefs from delis and farm shops from the UK and Ireland - and one dish will be awarded the top Golden Fork for Best Deli Signature Dish.  "This was a very demanding judging day!  Each of the chefs had perfected their own recipe - one which they serve regularly on their menus and often using regional ingredients.  We tasted outstanding pies and quiches, superb fish and pasta and it is clear that deli and farm shop chefs are producing exceptional food.  Judges were unanimous in deciding on the winning dish and all will be revealed at the Great Taste dinner when one chef will lift the Golden Fork trophy," explained John Farrand, MD of The Guild of Fine Food and organisers of Great Taste.     

When top chefs refer to monkfish liver as the 'foie gras of the sea' this is some billing and it's good to know that it's not just the preserve of high-end restaurants. The Fish Society, the UK's premier online fishmonger, has recently added monkfish liver to its range of 'Little Tinned Gods'. Sourced in Iceland, one of the world's healthiest countries, this prized product often casts mere mortals into raptures as they discover its light, silky creaminess. Monkfish liver, preserved in salt, and in this case vegetable oil, has long been a delicacy in Japanese cuisine, where, known as Ankimo, it's traditionally served steamed, as sushi, or in a miso soup. But it's no longer a Japanese and Icelandic secret. Michel Roux Jr's monkfish liver workout on YouTube has attracted 20,000 hits (40 percent more than his strawberry soufflé!). But as with all good things, a simple approach can also work. For an unusual canapé or a gourmet

The great and good of the worlds of gastronomy and travel gathered in London last night for the Food and Travel magazine Reader Awards, held at The Savoy hotel. Among the big winners on the night was Angela Hartnett MBE, named Chef of the Year. The culinary power behind Murano and Lime Wood was also honoured with head chef Luke Holder for her newest venture, Hartnett Holder & Co, in Hampshire, which scooped the Newcomer of the Year award in the restaurant category. It was also a big night for the South West, and in particular Cornwall. Two-room B&B Salthouse, in St Ives, was named Bed and Breakfast of the Year, while Rick Stein's The Seafood Restaurant in Padstow took the Timeless Classic restaurant gong. His protegé Nathan Outlaw went away with the Book of the Year accolade for his work on British Seafood. London's vibrant 12 months was reflected in a patriotic vote that saw the British capital claim the City of the Year title, while Peru's grow

Claire & Jim Alexander, owners of The Ebrington Arms, near Chipping Campden, fulfilled a lifelong ambition recently when they started brewing their own beer. The pair are now launching The Ebrington Arms’ October Beerfest; a month-long celebration of events and parties, to celebrate Britain’s fantastic real ale and their new beloved Yubby Bitter. The Ebrington Arms’ October Beerfest will mark the pub’s commitment to sourcing, serving, brewing and celebrating real ale. When the couple took over there were only two hand pumps at The Ebrington Arms. The team has since won the CAMRA North Cotswolds Pub of the Year title three times and twice been named runner up; serving six real ales, including their own, with a focus on local and regional breweries that are not found in supermarkets. Beer flights, the closest relative to wine tasting in the Real Ale world, will become a permanent fixture at the pub; Giving customers the chance to sample the real ales before plumping f

This Christmas why not celebrate festivities with a bottle of the new, sophisticated Knightor Brut NV from award-winning Cornish winery Knightor. Sure to add sparkle to any occasion, Knightor Brut NV (rrp £27) makes a superb gift and is the perfect glass of fizz to serve at Christmas and New Year's parties.  It will also add the finishing touch to the much anticipated Christmas feast.   Lovingly crafted from vine to wine by winemaker James Thomas at Knightor, near St Austell Bay, Knightor Brut NV is a delightfully elegant sparkling wine. Knightor Brut NV is about pure fun and enjoyment. On the nose it is elegant, with light floral aromas, peach and apple like fruit, and subtle lees notes.  Despite the dosage being at the Brut level, it also has plenty of fruit flavour which along with its vibrant and fresh mousse makes for a fuller more jovial style. The wines fruity flavour emanates from Seyval Blanc, Reichensteiner, Chardonnay, Pinot Blanc and Pinot Noir grapes. 

Plans are hotting up for the foodies' festival of choice, Dartmouth Food Festival (Friday 25th - Sunday 27th October).  Lots of high profile food and drink celebrities have now confirmed their involvement, which is certain to make this year's festival the best yet.   The esteemed award-winning writer, journalist and broadcaster Jay Rayner will be making an appearance.  Jay, a regular on BBC's 'The One Show' and a renowned restaurant critic for both The Observer and The Guardian, will take you on a journey through the world's edible landscape with his 'A Greedy Man In a Hungry World' talk on Friday 25th October in The Flavel (7.30 - 8.30pm; tickets cost £16 each).   To whet your appetite further, celebrity chefs guaranteed to enthuse crowds include Dartmouth favourite Mitch Tonks.  Fish chef extraordinaire, seafood champion and award-winning food writer, Mitch, will be thrilling audiences during his much awaited 'Seafood Lunch with Mit