Uk for samphire and chicken recipes

Hatchetts Restaurant & Bar

Hatchetts Restaurant & Bar

Owned, designed and run by Duncan Watson-Steward, an experienced pub restaurateur, the kitchen is run by Chef Andrew Evans who’s worked alongside many of the UK’s top chefs including Hix, Ramsay, Wareing, Hartnett and Henderson
Jump in the mouth salmon

Jump in the mouth salmon

So this her ‘jump in your mouth salmon’ and although she usually serves it with gremolata potatoes, I used steamed samphire and peas instead to give it a CountryWives’ twist (and less carbohydrates)…
Cowley Manor – Review

Cowley Manor – Review

I guess in my mind a Spa retreat such as Cowley Manor may attract those who are health conscious or wanting to try something new and wanting to experience delicious vegetarian meals, but it appears that vegetarians in Cowley Manor as well as other luxury Spa getaways in the UK are not catered for as well
1901 at Andaz – Lime and Tonic Review

1901 at Andaz – Lime and Tonic Review

I’ve known the people at Lime and Tonic ever since they started operating in the UK. Any offer of a free glass of fizz is good for me, so I was very happy to pop along to review the menu and took Adrian from ‘The-Hedonist’ along with me to see what he made of the venue
Celebrating 100 years of WI recipes – I’m cooking at Penshurst FM this Saturday…

Celebrating 100 years of WI recipes – I’m cooking at Penshurst FM this Saturday…

Radishes, spring onions and samphire show that lighter eating is now an easy choice for the cook. The weather is promising to be suitably springlike so I’m channelling my thermals for freezing winds and showers and am preparing a fairly hearty soup to warm up visitors but, of course, it’s the WI so there will be plenty of historic cake too
Shop Local #2

Shop Local #2

Choclette from Chocolate Log Blog uses local eggs, organic milk and wholemeal flour from near her home in Cornwall, UK to make these gorgeous blackberry and apple cupcakes
Bistro LQ at Chateau Marmot

Bistro LQ at Chateau Marmot

Sometime ago I was looking around the net for new dining experiences in the UK and I found Chateau Marmot, a temporary dining that has been travelling around the UK, offering a fine dining experience with some very exciting guest chefs
Chilled lobster consommé

Chilled lobster consommé

To make the consommé, fry the lobster shells in olive oil for five minutes, deglaze the pan with a small splash of the brandy and drain the shells in a colander
July’s Four Seasons Food Round-Up

July’s Four Seasons Food Round-Up

Especially with regard to the folks in the UK, thinking I might just be jinxing yet another Summer. And I so happen to be a proud owner of a signed copy of her beautiful and enchanting cookbook which I shall be delving into in the Autumn once I’m re-united with it again, sadly it had to be left in London for the time being
Tea at Claridge’s

Tea at Claridge’s

Now, we have been to a few others for tea, The Ritz and The Landmark and were not as impressed and so decided to come back here
A shoogle is a unit of measure – cooking by instinct

A shoogle is a unit of measure – cooking by instinct

Risotto is a blank canvas for flavours, trust your instinct as to what you think will go well together, whether that be inspired by autumn hedgerows with wild mushrooms, thyme and truffles or a taste of the sea from smoked fish and samphire