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Main: Tom Kerridge – "Hog roast" Dessert: Paul Ainsworth – "Taste of the Fairground" This result made Tom Kerridge the first chef on the Great British Menu to cook the main course twice, as well as being the first chef to cook a pork dish for the main course on the final menu.
Thomas Kerridge (born 27 July 1973) is an English chef. After initially appearing in several small television parts as a child actor, he decided to attend culinary school at the age of 18.
Tom Kerridge has sent home cooks who previously thought they knew their way around the kitchen into a world of fear and doubt. Tom Kerridge blows minds by saying there's a wrong way to use tin ...
Along with other top chefs such as Martin Blunos, Tom Kerridge and Ken Hom, Romy took to the BBC Stars' Kitchen [12] to give live demos of some of her popular recipes. [13] During the Bristol Food Connections festival, Romy was also a guest on Saturday Live, [ 14 ] alongside Jay Rayner and others.
The Hand & Flowers is a gastropub in Marlow, Buckinghamshire, England that opened in 2005. Owned and operated by Tom Kerridge and his wife Beth Cullen-Kerridge, it gained its first Michelin star within a year of opening and a second in the 2012 list, making it the first pub to hold two Michelin stars.
British curry: Chicken tikka masala has been described as the national dish. [1] Curry, a spicy Indian-derived dish, is a popular meal in the United Kingdom. Curry recipes have been printed in Britain since 1747, when Hannah Glasse gave a recipe for a chicken curry. In the 19th century, many more recipes appeared in the popular cookbooks of
Fish curry may refer to: Kedgeree, Indian and later British breakfast dish; Malabar matthi curry, an Indian dish; Fish head curry, a Singaporean dish where the head of an ikan merah (red snapper, literally "red fish") is used; Machher jhol (also called machher ghonta), a traditional Bengali and Oriya fish curry; Mas riha, a Maldivian fish curry
Ankimo (鮟肝) is a Japanese dish made with monkfish liver. The liver is first rubbed with salt, then rinsed with sake. Any veins are removed, and then the liver is rolled into a cylinder, and cooked by steaming. Ankimo is often served with momiji-oroshi (chili-tinted grated daikon), thinly sliced scallions and ponzu sauce.