Masterclasses
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Wine expert Gerard Basset provide wine tips with Tom Aikens's head sommelier, Gearoid Devaney.
Amanda Afiya and Katherine Alano were on hand to capture it all on video
Posted: 22 January 2009 | 17:33
Have you ever looked at a competitor's bread selection and thought it was something you could never do yourself? Here baking expert Dan Lepard shows you how to do it. Michael Raffael reports
Posted: 08 January 2009 | 00:00
Develop and refine your sushi skills under the tutelage of the world's greatest sushi masters.
Posted: 04 September 2008 | 15:00
View Caterer's masterclasses on how to butcher cuts from lamb and beef, by butcher David Houses of Allen's of Mayfair.
Posted: 17 June 2008 | 15:17
A butchery masterclass by David Houses of Allen's of Mayfair.
Posted: 13 June 2008 | 16:38
A butchery masterclass by David Houses of Allen's of Mayfair.
Posted: 13 June 2008 | 00:00
A butchery masterclass by David Houses of Allen's of Mayfair.
Posted: 13 June 2008 | 00:00
A butchery masterclass by David Houses of Allen's of Mayfair.
Posted: 13 June 2008 | 00:00
A butchery masterclass by David Houses of Allen's of Mayfair.
Posted: 13 June 2008 | 00:00
A butchery masterclass by David Houses of Allen's of Mayfair.
Posted: 13 June 2008 | 00:00
A butchery masterclass by David Houses of Allen's of Mayfair - Beef bavette
Posted: 12 June 2008 | 19:14
A butchery masterclass from David Houses of Allen's of Mayfair - Neck fillet of lamb
Posted: 12 June 2008 | 18:58
A butchery masterclass from David Houses of Allen's of Mayfair - French trimmed middle neck of lamb
Posted: 12 June 2008 | 18:46
A butchery masterclass by David Houses of Allen's of Mayfair.Entrecote cannon beef.
Posted: 12 June 2008 | 00:00
Often underused on menus in the UK, rabbit is rated as highly as veal on the Continent thanks to its pink and tender meat. Few can cook it quite like the Capital's Eric Chavot, who shares his love for it here. Michael Raffael reports
Posted: 29 May 2008 | 00:00
Once wiped out in the UK by over-enthusiastic hunters, wild boar are on the increase again in the Forest of Dean, we hear, and are now commonly reared for the table. Hywel Jones, champion of local produce, is the man who knows the best way to cook them. Michael Raffael reports
Posted: 27 March 2008 | 00:00
A regional speciality enjoying a revival in the restaurants and pubs of Bath and Bristol, this recipe for Bath chaps has been developed by chef Toby Gritten to make best use of the locally reared pork. Michael Raffael reports
Posted: 28 February 2008 | 00:00
Christophe Michalak's "treasure chest" is, perhaps, the acme of Christmas cakes. Michael Raffael discovers how the celebrated pâtissier creates it
Posted: 05 December 2007 | 13:13
Christmas just got interesting with four new alternative accompaniment ideas from Brakes. Including roast potatoes with a sprinkling of parmesan and sesame seeds to brussels sprouts cooked with bacon, sage and onion.
Posted: 27 November 2007 | 00:00
For a twist on the classic prawn cocktail this Christmas, try Brakes Spicy Crayfish, Avocado and Apple Cocktail, made using fresh tomato salsa and a sprinkling of Cajun pepper.
Posted: 12 November 2007 | 00:00
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