Chef masterclasses
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Watch head chef Neil Armstrong make the Taste of Manchester signature dessert at Radisson Edwardian Manchester's restaurant Opus One.
Posted: 15 September 2011 | 15:09
Watch head chef Neil Armstrong make a Cheshire fillet of beef with slow cooked shin and pressing of truffled rosemary potatoes at Radisson Edwardian Manchester's restaurant Opus One
Posted: 15 September 2011 | 14:52
Mark Dodson, chef-patron at the Mason's Arms at Knowstone, shows Michael Raffael one of the less grisly, but more profitable, ways to cook hare
Posted: 26 August 2011 | 11:02
Adam has made his name as one of the world’s top ‘barbecuers’ through running what is often cited as “New York’s best BBQ restaurant”. He has now moved to the UK to educate the British on the art of barbecue and to show them it’s not all about burgers and sausages, and is working closely with co-chef Jamie Oliver.
Posted: 03 August 2011 | 14:12
British duck is back in favour, thanks in part to the thriving cottage industry in the Lancashire village of Goosnargh, where one producer has made the name famous for its lean, meaty ducklings. Allan Pickett at Plateau, in London's Canary Wharf, takes Michael Raffael through his recipe for duck breast with confit, foie gras and endive
Posted: 27 July 2011 | 10:57
Two-Michelin-starred chef Andrew Fairlie of restaurant Andrew Fairlie at Gleneagles, in Auchterarder, showcases seasonal Scottish produce and Japanese influences with his seared scallops, sea vegetables, yuzu purée and bonito broth dish
Posted: 26 May 2011 | 13:49
Aggi Sverrisson, chef-director of Texture in London, has created a dish with the essence of a Mediterranean bread and tomato picnic, which releases its flavours through a series of different, harmonious textures. Michael Raffael finds out more.
Posted: 09 September 2010 | 10:35
With his mastery of Indian cooking techniques and a particular skill with spicing, chef Alfred Prasad has earned London's Tamarind restaurant a Michelin star. Here he takes Michael Raffael through the process of making tandoor-baked seafood kababs.
Posted: 12 August 2010 | 15:14
The custard tart has undergone decades of refinement since it first appeared on fine-dining menus. Chef Anthony Demetre, of the Michelin-starred London restaurants Arbutus and Wild Honey, shows Michael Raffael how to get it right every time.
Posted: 24 May 2010 | 17:05
The great British art of potting meat and fish seems to have been largely forgotten by today's chefs. Not so in the East Riding of Yorkshire, though, where James Mackenzie has made potted dishes a big feature of his menu. Michael Raffael reports
Posted: 26 March 2010 | 14:16
Originating in Austria and Hungary, strudel is a versatile pastry that can be made with
many fillings. Patissier Bachmanns explains how to create a classic apple strudel
Posted: 18 March 2010 | 17:50
The annual Madrid Fusion took place last week, and saw a number of top chefs from Spain, Australia, France and Japan take to the stage. Caterer went behind the scenes with British chef Jason Atherton to find out why Madrid Fusion 2010 was such an important date in the culinary calendar.
Posted: 01 February 2010 | 15:03
Unlike some three-star chefs, Yannick Alléno is very hands-on and takes charge of the 74-strong brigade in the kitchen of Le Meurice in Paris every day. Despite this, he still finds time to be creative - something he sees as his main role. Michael Raffael reports
Posted: 10 December 2009 | 15:43
The Bel Cheese Academy, Cream Cheese Pannacotta with Lentil and Roasted Pepper Salad. For more recipe ideas visit www.cheese-recipes.co.uk
Posted: 09 September 2009 | 00:00
Watch Bisto boullion in action
Posted: 31 July 2009 | 00:00
The Bel Cheese Academy, Port Salut, Smoke Salmon, Leek and Paprika Quiche with Cantadou Horseradish Cream
Posted: 30 July 2009 | 00:00
The bel Cheese academy, Stuffed Organic Pork chop with Smoked Port Salut and Wild Mushroom Fondue KNORR Professional Herb & Spice Puree - Claim your free sample by clicking here now!
Posted: 01 July 2009 | 00:00
The Michael Caines restaurant at the four-star Abode Hotel in Canterbury was given a one-star food hygiene rating, putting it below an elderly day centre café. The two-Michelin starred chef's restaurant at the property, run by head chef Mark Rossi, was ranked below the city's Age Concern day centre ...
Posted: 26 June 2009 | 15:51
Many chefs use water bath cooking because it allows control and consistency, and packs in flavour. Michael Raffael explains how to cook Glynn Purnell's monkfish masala, which uses this technique to retain moisture and soak up the full flavour of the spices
Posted: 27 May 2009 | 16:43
Caterersearch.com has teamed up with Unilever Foodsolutions to offer one lucky reader a place at an evening masterclass with legendary chef Marco Pierre White.
Posted: 23 April 2009 | 08:00
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