Order Online Now - Food and Drink News
Lab-Inspired Bains' Mains
02-02-2012Gurpareet Bains, author of Indian Superfood, has published Indian Superspices: lab-inspired recipes to help with everyday ailments such as colds, PMT, hangovers and insomnia. He promotes the uses of spices in medicinal quantities to alleviate stress, anxiety, allergies and other ailments.
The “fascinating voyage into virgin gastronomic territory” also promises to help manage weight loss and aid detox regimes
Gurpareet reveals that a spice that has been scientifically-proven by the US Food & Drug Administration in the treatment of asthma, diabetes, psoriasis and viral infections, as well as the inhibition of cancer cell growth and improvement of the immune system.
Winner of the 2011 English Curry Awards’ ‘Chef of the Year’ title, Gurpareet claims his recipes demonstrate that Indian cuisine is robust enough to absorb medicinal quantities of spices and still deliver delicious meals.
Available now as an eBook an paperback collection of over 60 recipes with “compelling” research and “stunning” photography.
www.gurpareetbains.co.uk
Quex Spring Wedding Fayre
01-02-2012The 2012 Quex Spring Wedding Fayre taking place in Birchington on Sunday 4th March, will feature exhibits of dresses, cakes, jewellery, photography and wedding cars available from leading wedding suppliers in Kent.
With wedding planners reporting an increased demand for traditional retro-themed weddings, Quex Park is promoting its dramatic backdrops for traditional Victorian-styled weddings both within Quex House and its landscaped gardens, including the Powell-Cotton museum and gazebo.
Wedding breakfasts in the Hannah Dining Suite focus on local sourced produce, much of it from the Quex estate's own farms.
Visitors will receive a £200 wedding vouver and be entered in to grand prize draw, sponsored East Kent Chair Covers, Black Iris Florist and Quex Park, to win free venue styling.
10am to 4pm, admission free.
www.quexpark.co.uk
Richard Phillips @ Chapel Down closes
31-01-2012Kent-based TV chef Richard Phillips's eponymous restaurant at Chapel Down has ceased trading, citing restrictions placed on the venue’s wedding license by Ashford Borough Council Planning Department, for the closure.
Despite heavy investment in sound proofing, the council’s “draconian” ruling made the restaurant, which had a £1 million turnover and winner of ‘Best English Restaurant’ in 2009 in the Kent Restaurant Awards, unviable.
Weddings accounted for £400,000 of its business.
The freeholder, Chapel Down Group, expects to reopen the restaurant, with a new partner, in the near future.
Phillips’s other restaurants, Thackeray’s, Hengist and Pearson’s Arms are unaffected.
www. richardphillipsatchapeldown.co.uk
Thanet Earth Schools' Recipe Competition
24-01-2012Thanet Earth, the joint venture between vegetable growers Fresca, Kaaij Greenhouses, Rainbow Growers and A&A, has announced its 2012 schools' recipe competition.
The competition will be run in conjunction with Tesco, the Children's Food Festival (supported by the Broadstairs Food Festival) and with lead liaison school, Bromstone Primary School.
Thanet schools are invited to enter the creative recipe competition with the incentive of a prize of £250 Tesco voucher to spend on cookery equipment. Entrants may submit up to 4 new, innovative recipes created by their pupils, featuring at least one of the Thanet Earth products of tomatoes, peppers and cucumbers.
Finalists will be challenged to cook their dishes in the training kitchens at Thanet College in a Masterchef-style final on 12th March
Judging the competition will be Jason Freedman of The Minnis Bar & Restaurant, Dev Biswal at The Ambrette and Craig Edgell of Eddie Gilbert’s.
Deadline for school entries is 10th February.
www.thanetearth.com
Scallop Fest Menu
23-01-2012The Ambrette’s Michelin-rated chef patron Dev Biswal is to serve a special menu to mark the Rye Bay Scallop Festival.
The 6-course scallop tasting menu, priced at £49.99, will be served at both his Margate and Rye restaurants, on Sunday 26th February and Sunday 4th March.
Dev has created the unique scallop sampler to showcase scallop-cooking techniques from around the world, including a special scallop brew and an exclusive scallop dessert.
Rye Bay Scallop Week takes place in the Sussex Cinque Port town from 25th February to 4th March 2012. The mainly restaurant-based event takes place when the local delicacy is at its plumpest and most succulent. The festival features cookery schools, cooking and scallop shucking demos. The week culminates on the final day with the hotly contested ‘What a Load of Scallops’ race with competitors racing barrows of scallops, through the cobbled streets of Rye, to win the coveted wooden scallop plaque.
www.ryebayscallops.co.uk
www.theambrette.co.uk
www.whitevinehouse.co.uk
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