Master of Wine & Chef de Cuisine
Master of Wine & Chef de Cuisine
When chefs are in flow, their faces are directed at the food, the head tilted down to survey the plate and yet with eyes in the back of their head to see what is going on and who isn’t doing what they are supposed to be doing. This is Bernd in flow at one of …
This was from one of our wine evenings about young growers in Germany who are shaking things up a bit. Eight wines, three courses and lots of fun. Join us for one of our future evenings – see events for more details.
And perfect for vegetarians. This is a simple supper dish is great for during the week when you don’t want to think too much but want something warm and nourishing. Recipe to download (Veggie)
The original spaghetti carbonara: take good quality spaghetti, trenette or linguine (ideally „al bronzo“ ie with a roughed-up surface so that the sauce sticks better), use guanciale (cured and air-dried pig’s cheek, not smoked) and not bacon, please, as well as eggs with additional egg yolks rather than cream, Pecorino cheese (ideally from Sardinia), parsley, …
The perennial problem: how do you make sure your biscuits (to the Brits) or cookies (to the Americans) are roughly the same size? Simple answer: use an ice-cream scoop. These oat and coconut biscuits are crisp on the outside and chewy on the inside. Soaking the currants in rum gives an extra kick. Recipe to …
Store cupboard supper: you know it only too well – that kohlrabi lingering in the veg drawer of the fridge shouting „cook me“ – and the bulk buy of smoked salmon from a couple of months ago taking up too much space in the freezer. This calls for a flight of fantasty from Burnt the …
It’s a hard life being a Master of Wine but somebody’s got to do it. And when a vertical tasting comes your way, you don’t decline the invitation. It is nigh on impossible to put together a tasting from one property spanning several decades of wine without a) being the property owner with a library …
Frühstück – I love that world. Those Umlauts!!! This was a pretty tasty breakfast and perfect if you have a flour allergy as there is no flour in the recipe. And the oats mean you feel fuller for longer. For extra indulgence, serve with whipped cream. Recipe to download (Breakfast)
We love cheese. But sometimes you have some which is perhaps slightly past its sell-by date. Or, you bought a bag of pre-grated cheese (yes, even the best chefs need a convenience, quick route sometimes) and you have some left over. Or, you just buy some cheese specially to make these fast and easy scones. …
Actually, we can’t remember what the celebration was all about. But we do remember what the food (and of course the wine) was: saffron risotto with Dublin prawns. Bernd loves a risotto. He learnt how to make this archetypal Italian dish in Milan with Gualtieri Marchesi, the first three Michelin star chef in Italy. And …
