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Giggling Squid, the fast growing family of Thai restaurants has made its first senior appointment since its £6.4m investment from Business Growth Fund in November, with Camilla Katté joining as Marketing Director.
Camilla has 10 years’ PR and marketing experience, most significantly a four-and-a-half year term at Carluccio's, which saw the Italian restaurant group more than double in size and launch internationally. She joins from Strada Restaurant Group where she was Head of Marketing for both Strada and new-to-market Coppa Club.
Katté was introduced by Giggling Squid’s new Chairman Simon Kossoff, Chairman and former CEO of Carluccio’s
“I am absolutely delighted Camilla is bringing her talent and experience to the team. Giggling Squid has tremendous potential and this is a real step in realising the potential of this exciting and wonderful young brand,” said Kossoff.
The company has a portfolio 14 sites across the South of England (including Sevenoaks and Tubridge Wells in Kent) and the Midlands, with plans to open in Bury St Edmunds, Berkhamsted, Farnham and Warwick during the first half of 2016. Their target is to reach a roll out rate of 10 sites per year over the next three years.
With no central kitchen, all meals at Giggling Squid will remain freshly prepared from scratch, on site, by skilled Thai chefs.
Kent publican David Thompson has submitted plans to open a wine bar next door to his C16th century pub, The Vaults, in Preston Street, Faversham.
Thompson has applied to Swale Council to convert an adjacent former fancy dress shop into the new venture to be named “Frogley’s”.
Thompson, also the director of the town’s Hop Festival, if the planning application is successful, will offer high end wines, soft drinks, and nibbles.
A self-styled "grotty, run-down pub by the sea", has been named Britain's best gastropub.
The Sportsman, near Whitstable in Kent, topped the Estrella Damm Top 50 Gastropubs Awards for the second year running.
Self-taught chef-owner, Stephen Harris, a former financial advisor, opened The Sportsman in Seasalter in 1999 and has won numerous accolades for unpretentious, seasonal dishes, largely created from local ingredients.
The Kentish Hare in Southbrough, Tunbridge Wells also made the list at #33.
Fat Bottomed Girls27-01-2016
Following the mantra that ‘cooking is an art; baking is a science’, food writer Shirley Bond has written ‘How To Measure Up’ to take the guess work out of ingredient quantities, without resorting to kitchen scales.
The blurb warns that the book “Doesn’t mince its words, so don’t expect romantic prose or shots of an ample-bottomed yet alluring kitchen goddess carefully balancing an artfully-rusted set of retro scales.”
Instead, author Shirley Bond has concisely grouped various weighing and measuring issues into chapters covering abbreviations, foreign equivalents, cooking equipment and cooking methodology.
“Ingredients are now sold in metric measures, so although one could use half a bag of something like flour or half a block of butter, the actual weights of these and most other items are now impossible to judge, said Bond, adding, “The type of ingredient used is also now more important to check - types of fat can vary greatly in the way they react in a recipe so it shouldn’t be presumed that any fat will do.”
The book explains why equipment sizing is important to aviod cakes ebing “too thin and overcooked, or a mixture that “overflows during cooking and ends up raw in the middle and looking awful”.
It also addresses crucial issues such as “What temperature is a moderate oven?” and the anomaly of Australian recipes converting an Imperial ounce to 30 grams whereas the UK uses the 25 gram ounce.
‘How Do You Measure Up’ is available from York Publishing Services, price £7.99 + £2.75 p+p and book shops including Waterstones.
Mammy Jamia’s range of fruit-inspired dressings is now available at Waitrose.
Balsamic and Strawberry, Plum and Ginger, and Balsamic and Fig – each have their “own distinct qualities”s and are “so versatile” they can be used as a dress, dip or marinade.
Also know for a range of premium preserves, their “exciting and innovative products” are based on a family recipe made by Mammy Jamia herself.
The Balsamic and Strawberry are “perfect” to use on a feta salad, as well as a marinade for chicken and steak.
The “sweet yet punchy” Balsamic and Fig dressing, is also ”perfect” as an accompaniment to cheeses, meats, salads or roasted vegetables.
The Asian inspired Plum and Ginger dressing is the “right fit” for a dish of salmon and duck and works “brilliantly” as a stir-fry sauce.
Priced at c£3, the dressings are 20% off until in Waitrose throughout January. A BOGOF promotion will also run in store from 11th March until 16th April.
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