As Brighton Festival 2013 enjoys its final weekend Terre à Terre, Brighton’s celebrated Vegetarian Restaurant considers the unique lunch they hosted for Guest Director Michael Rosen alongside patrons of the festival and the artistic team earlier in the Month. [Read more…]
Cooking Demonstrations From Ducks Restaurant
The head chef from award-winning Ducks fine dining restaurant will be unveiling his best cooking tips at an event which is encouraging Edinburgh residents and visitors to discover more about East Lothian’s attractions. Jonny Dunbar, head chef at Ducks at Kilspindie House in Aberlady, East Lothian, will be giving live cooking demonstrations on Thursday August 9th from 4pm to 6pm at Wish you were there – an initiative of East Lothian Council, in partnership with local businesses, to encourage Edinburgh residents and visitors to discover more about East Lothian’s attractions. Jonny will be making some of the finest dishes using local produce for people to sample so that they can either visit the restaurant or simply try making the dishes at home. He will be making some of the following dishes: Hand dived scallop, confit of Duke of York potato, butternut squash veloutte, foraged wood sorrel. Hot smoked Firth of Forth mackerel fillet, braised baby gem, fresh peas, sea aster, mussel broth. East Fenton wood pigeon breast, sherry braised puy lentils, celeriac puree, red amaranth, red wine jus. Seared Tyninghame venison loin, apple & celeriac remoulade, poached gooseberries, young shoots. Dark chocolate fondant, Belhaven Fruit Read more
Cooking Demonstrations From Ducks Restaurant is a post from: Food-e-Matters UK
The Fig Tree welcomes back star chef
Following on from the huge success of an earlier guest chef slot, The Fig Tree in Penarth is delighted to welcome back David Tomlinson, the vegetarian chef loved by veggies and meat eaters alike. [Read more…]