On the 29th of February Ross Pike and Madalene Bonvini-Hamel from British larder, Mark Poynton from Alimentum and I got together with Dingley Dell to create a pork extravaganza. After a talk by Mark Haywood, the 60 guests were given a full demonstration at British larder on how to break down a pig b...
Saturday night the snow fell all over the country, wIth Tuddenham mill having such a beautiful setting I took my camera out around our grounds to see how good it looks in the snow....
This is a recipe I have used for an amuse at Tuddenham, it is really clean and fresh and a great start to the meal. The sheeps sorrel is picked in our meadows and gives a nice acidity to the dish....
I haven’t blogged much this year as I have been very busy, although there has been a lot to write about. I thought as it is getting to the end of the year I would have a summary of what has happened in 2011....
It has been a while since I have blogged on here, due to being very busy, away alot and also short staffed. Today I thought would be an ideal time to do a short one as I am making some menu changes at Tuddenham mill. ...
Paulfosterchef @jonraysanchez all good mate
you? Can't wait to come, have
wanted to for ages.
Paulfosterchef @ChefTomKerridge @NikkiBakes
ha ha ha ha ha
Paulfosterchef @jonraysanchez is 1.00pm cool?
can't wait fella.
Paulfosterchef @jonraysanchez no worries
mate, was wondering if you
could do a table for 2 lunch
Saturday 4th August?
ben_goldsmith @lemanoir good call
FirstWorldPains I can't tell if my date to the
movies dressed-up for me or
not because she always looks
pretty. @malepains
#firstworldpains
lemanoir Sometimes think Twitter and
Tweets should be Tweater and
Tweats due to the number of
chefs and food related
articles posted.
chrifrapug Then obviously the main
act....the asparagus
http://t.co/9SAIL80x