When Michelin starred chef, Franck Giovannini, prepares a meal, you can be sure you’re going to want to snap it … Continue Reading Crisp Pan-fried Fillets of Red Mullet, Escabèche Sauce with Spring Vegetables and Basil
Tomato and Avocado, what a combination, yet never quite in the way you imagine. Chef Franck Giovannini is a master … Continue Reading Chilled Vaudois Vine Tomato Towers with Guacamole
Fogo Island Inn, An Emotionally Charged Adventure with the Still-Wild World. An epic adventure is to be had while staying … Continue Reading FOGO ISLAND INN- CANADA
Meet Wayland Green Executive Culinary Artist at Granny Mouse Culinary Artist, Wayland Green joined the Granny Mouse team in July 2015.
Born in the Italian city of Lecce, Marco left behind a career in Taekwondo to hit London by a storm … Continue Reading Chef Marco Quarta – Courthouse Hotel London
Born and raised in Durban, South Africa, homecook Deborah Bailey has had a love affair with food from an early … Continue Reading Chef Deborah Bailey – The Coloured Kitchen
Ingredient 180gr Halibut 500 ml Vegetable stock 100 ml water 100 gr sugar 100 ml white vinegar 100 gr … Continue Reading Pan fried Halibut, Minted Pea Pure, Pickle Shitake Mushroom & Roasted Baby Golden Beetroot
Ingredients 150g Cream Cheese 60g Tennis Biscuits 50g Blueberries 30g Sugar 20g Lemon Segments 20g Sugar 20ml Water 15g Butter … Continue Reading Deconstructed Blueberry Cheese Cake
Born and raised in Durban, South Africa, homecook Deborah Bailey has had a love affair with food from an early … Continue Reading CHEF DEBORAH BAILEY – THE COLOURED KITCHEN
Serve with basmati rice or roti and a cold raita.
Opened in 1865, The Langham, London is Europe’s first ‘Grand Hotel’, and one of the most elegant and Glamorous buildings in … Continue Reading THE LANGHAM HOTEL – LONDON