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Series one and two were presented by Jennie Bond, the former BBC Royal correspondent, whereby each week, two chefs from a region of the UK create a menu.In series three and four, both narrated by Bond but with no presenter, three chefs from a region of the UK create a menu; only the two with the best scores went through to the Friday judging.
Dame Mary Rosa Alleyne Hunnings [3] DBE (née Berry; born 24 March 1935) is an English food writer, chef, baker and television presenter.After being encouraged in domestic science classes at school, she studied catering at college.
She is a chef patron of a London restaurant Core, which holds three Michelin stars since the 2021 Michelin Guide, making her the first ever female three-star British chef. [111] She also owns another restaurant Oncore.
It's the season of smoky grilled corn, tangy tomato salad, cooling coleslaw and maybe our all-time favorite, potato salad. And when it comes to making potato salad there are many different styles.
He moved back to London to become senior sous chef at Monsieur Max until 2003, before moving to Adlards in Norwich as head chef once more. In 2005 he opened his own gastropub , [ 10 ] The Hand & Flowers , which gained a Michelin star in 2006 [ 8 ] and a second Michelin star in the 2012 list, [ 11 ] becoming the first pub ever to hold two ...
The first Great British Chefs iOS app was released in July 2011 and featured 12 chefs, who each provided 5 recipes. The chefs included in the app were: Marcus Wareing, Nathan Outlaw, Tom Aikens, Martin Wishart, James Sommerin, Shaun Rankin, Frances Atkins, Nuno Mendes, Pascal Aussignac, Daniel Clifford, Agnar Sverisson, Simon Hulstone.
Jamie's Great Britain: 6 episodes (~47 min.) A Channel 4 series in which Oliver travels the length and breadth of the country in search of new ideas and inspiration for recipes and to find out what makes British food great. [113] Jamie's Christmas with Bells On: 2 episodes (~47 min.) Two-part Christmas special.
The first head chef was Ashley Palmer-Watts. [1] He had worked with Blumenthal since 1999, and for five years was head chef at Blumenthal's other restaurant, the three-Michelin-starred Fat Duck. [20] The two chefs researched historical menu choices with the help of food historian Polly Russell, curator at the British Library. [21]