This is my Tarte Tatin. I first made this while I was working in Arras, France. This is one of my favourite thing to make. I don't make it any way near often enough. I'll post my recipe up as a recipe of the month soon. But for now just scratch and sniff the screen. Take in that apple toffee goodness.
This is another of my favourite cook books. I was bought for me by my with and contains some of the most beautiful and inspirational recipes I've come across. Thomas Keller is a great chef of our generation. The French Laundry held a top spot on the worlds best restaurants list for a few years. Take a look at the list some time. I'll be visiting New York in November and originally had planned to visit Per Se, Another Keller restaurant, but my budget is getting pretty stretched now. We'll see.
Some of the recipes include a great Pot-au-Feu as well as some delicious desserts like the Coffee Semifeddo with Cinnamon-sugar doughnuts. Yum!!
This is my Caribbean chicken curry. This dish does not exist in the Caribbean, but is the result of my visit to Barbados in 2013. It is inspired by the flavours and the smells of the island. Along with the essence of Sunday dinners I had as a child growing up outside of the windrush generation. I'm glad to see the rise of west Indian cuisine. People are starting to see its not all about jerk.
The cookery styles vary from island to island. So be careful before you say anything out of line. The Caribbean I made up of 1000's, yes 1000's of islands. So that is a lot of scope for variances.
Anyway that's all I wanted to say for now. If you want the actual recipe just ask.
This week we had a private buffet at the pub for a surprise birthday party. We chose to go with a mediterranean style platter. Which included Crevettes, Smoked Salmon and Salami. Our customers were very pleased with this and we have added them to our repertoire of dishes available at The Greyhound. We use a carefully selected set of ingredients on the platter, coupled with skillfully cooked Pesto chicken wings and homemade Focaccia bread.
Finally. I have it sorted. www.knifeofbrian.co.uk is live. This website has been in development over the last few months. Built on an idea which has been brewing for several years.
So what is it?
It is me. Chef, teacher, supplier, feeder and caterer. I’d like it to become a one stop shop for all your catering and buffet needs.
Over the past 25 years I have created a library of contacts suppliers and associates, which in turn will allow me to provide a superior service to prospective clients… you!
I supply catering for events. Teaching and cookery demonstrations for schools, academies and clubs. Also private hire chef for domestic entertainment.
These are all services which I have been providing to friends, friends of friends, family and colleagues for several years now. I thought it was time I turned what I've been doing as a hobby into “Knife Of Brian”, a name I've been using on social media for a while now.
Based out of the kitchen of the Greyhound Public House on Henley road, Ipswich. I use the facilities there to produce meals for this award winning pub. As well as all of the buffets for events. If you've visited the pub over the last few years you'll know what has been achieved. The emphasis on quality food, fresh natural ingredients and showcasing good cookery skills from my team of chefs. Home cooked and full of flavour. All this, is what I intend to bring to you.
"Bring the Greyhound to the people" DL
Before I've even launched officially, I am already receiving requests for information. Quoting for 3 events in 2015.
There will also be an on-line aspect to the service. Live cookery demonstrations via Google Hangouts are planned. Stay tuned for that. If you are a Google+ user just add KnifeofbrianUK
More details will be fed into the website over the next few weeks. To stay up to date follow me on Twitter @knifeofbrian or on facebook.
Hi, Welcome to my blog. I have been writing for a few years now. I like to think that I have improved slightly over that time.