Masterclasses
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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
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
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