by Mike | May 30, 2018 | Uncategorized
This is my absolute favourite dessert! It’s easy to make in no time at all and is really refreshing. To make the blueberry jam 100g of blueberries 50g of caster sugar add the above to a pan and cook on a medium heat until the fruit breaks down and it starts to...
by Mike | May 29, 2018 | Recent Events
For a recent house warming party we served a hot menu which consisted of midi beef burgers and mushroom burgers. Nduja sausage roll, pork, fennel and chorizo brochettes with chilli jam and soured cream plus a Greek salad and celeriac remoulade to name a few. Served as...
by Mike | May 29, 2018 | Latest News
I’ve been asked to provide a local school in a not so well off area with free nibbles for their maths event. I’m going to make pastry number shape straws with cheese, tomato and onion flavours and some cheese numbers… hmmm, and what ever else I think of. It’s a...
by Mike | May 29, 2018 | Recent Events
This month I’ve been back to stockbatch barn in Shrewsbury to prepare breakfast, lunch and dinner for the clients of SW enjoying their weekend of yoga, treatments and general chilling! I really look forward to this event, it’s the most relaxing work I do during the...
by Mike | May 29, 2018 | Uncategorized
A great side dish to serve with the pork belly, fennel and chorizo brochettes. 500g of celeriac peeled 2 large gherkins Tbsp of capers Grate these ingredients and squeeze half a lemon all over, roughly chop a good bunch of Italian flat leaf parsley and toss together...
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