Room In My Larder.

HELLO.

Thanks for checking out my recipe pages. Before I worked as a chef I was always on the look out for new ingredients I’d never heard of before and once I started work in a kitchen I became very keen to learn new techniques. Now I run a successful event catering team, write recipes , food style and photograph the urge to learn new things is still here. There is so much to learn about food and there’s always more room in my larder for new things so the hunt goes on and my menus keep on developing along with new trends and new finds.
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lemon drizzle

lemon drizzle

Lemon drizzle loaf serves 8 ingredients 250ml double cream 225g caster sugar 225g organic self raising flour ( I use duchy) 4 medium eggs 1 large lemon 50g icing sugar METHOD Start by beating the cream in the food mixer with the...

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mini english muffins

mini english muffins

Ingredients 300g of '00' flour 6g yeast 6g malden sea salt 15g caster sugar 15g soft butter 1 egg 170ml milk Rapeseed oil 15g semolina Method Place all of the ingredients in your mixing bowl making sure you keep the salt and the...

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Party for 14

Party for 14

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...

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Free nibbles for local school.

Free nibbles for local school.

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 good...

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Spiritual Warrior weekend

Spiritual Warrior weekend

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...

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Celeriac remoulade

Celeriac remoulade

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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Strawberries and Cream

Strawberries and Cream

A quickie here. You can either use Peters Yard ring crisp beads or make your own rings using puff pastry and pastry cutters. Serves 4 Start with 400g of strawberries 50g of organic coconut sugar handful of fresh basil trim the strawberries and cut into quarters,...

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Funeral wake catering

Funeral wake catering

We recently catered for a funeral wake at a clients home. We set up in their kitchen and got ready for the return of everyone to serve coffee and tea, wines and beer supplied by the client and served by us. We also had a great variety of crostini, crisps and roasted...

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Tapas Night

Tapas Night

Our fortnightly tapas night is approaching, this Friday 4th May 2018. We take over the Lime Tree coffee house in Tettenhall Village, Wolverhampton once every 2 weeks to serve a tapas style menu. We have recently changed the format of how we serve the menu to a sharing...

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Room In My Larder

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