Masterclasses
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With Christmas just around the corner, Brakes roasted vegetable and goats cheese pithivier is a great addition to any Christmas menu, and will appeal to vegetarians and meat-eaters alike.
Posted: 29 October 2007 | 00:00
With winter on it’s way, Brakes hearty and delicious haddock chowder is sure to warm up even the coldest of winter nights.
Posted: 16 October 2007 | 13:00
British Food Fortnight may be over, but this tasty fish recipe using the finest British ingredients is sure to keep customers coming back for more.
Posted: 01 October 2007 | 00:00
Here you can find all the latest video recipe masterclasses from professional chefs, bringing a wide range of modern and classical cuisine and cooking techniques to life.
Posted: 27 September 2007 | 12:08
Show your support for British Food Fortnight with this easy to prepare recipe packed full of Brakes British products.
Posted: 15 September 2007 | 00:00
Caterersearch is proud to present a very special masterclass with Hell’s Kitchen star Marco Pierre White and offer a chance to get your hands on one of 10 copies of the chef’s new book.
Posted: 07 September 2007 | 07:00
As much as lobster is transformed in colour when cooked, Marco Pierre White transformed the traditional way to cook it. Michael Raffael examines the magic
Posted: 06 September 2007 | 00:00
Show your support for British Food Fortnight with this easy to prepare recipe packed full of Brakes British products.
Posted: 28 August 2007 | 00:00
Sweet and usually alcoholic, savarins held a place in cake lovers' hearts for centuries. Now, as Michael Raffael reports, they have been given a new lease of life
Posted: 15 August 2007 | 15:09
Caterersearch brings you the next video masterclass from Brakes. This week Brakes development chef, Neil Smith cooks tuna niçoise
Posted: 14 August 2007 | 18:00
We’ll be bringing you a range of videos in the future but for now sit back and enjoy as Neil takes you through all you need to know to make Tuna Niçoise Salad.
Posted: 14 August 2007 | 14:00
Here at Caterersearch we’re always looking at new ways to bring you the best and most interesting content from around the web and this month is no different. In the first of a series of videos we’ve teamed up with Brakes to bring you a cooking masterclass presented by Brakes development chef Neil Smith.
Posted: 01 August 2007 | 16:43
Until a few years ago you would never have seen it on a menu, but these days wild garlic is definitely a chefs' favourite. Jake Watkins, from JSW restaurant in Hampshire, says it's the perfect partner for fish. Michael Raffael reports
Posted: 13 June 2007 | 13:30
Macaroons have enjoyed a surge in popularity thanks to the innovations of pâtissier Pierre Hermé, whose reputation in Friance rivals that of Gagnaire and Robuchon. But Michael Raffael reports, Hermé insists that making luxury macaroons should be well within the scope of restaurant kitchens
Posted: 03 May 2007 | 00:00
It might seem like a lot of fuss to prepare crab, but it's much cheaper than lobster, and gets easier and quicker with practice. Michael Raffael offers recipes and advice from Tommi Tuhkanen, head chef at Rathmullan House, Co Donegal
Posted: 22 November 2006 | 10:28
Further to the masterclass on spit-roasting a chicken (Caterer, 6 July 2006, page 26), your readers may be interested to know that this method of cooking actually lends itself well to red meat and pork.
Posted: 20 July 2006 | 00:00
Spit-roasting has come a long way from the time when the spits were turned by dogs on treadmills, but it still requires a special skill, as chef Bjorn van der Horst demonstrates. Michael Raffael reports
Posted: 06 July 2006 | 00:00
The sale and service of Champagne is under the microscope in the fourth of Ronan Sayburn's series of sommelier masterclasses
Posted: 06 April 2006 | 00:00
Want to know how to butcher a pig, or what the difference between a standard commercial variety and a rare-breed porker is when it comes to yeilds? Michael Raffael has the answers
Posted: 02 March 2006 | 00:00
Madrid Fusión is the gastronomic gathering at which both classical and avant-garde culinary leading lights showcase their talents and techniques. Moby Pomerance was there for this year's show
Posted: 23 February 2006 | 00:00
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