Unless you’re Heston Blumenthal (who I know is too busy to read my blog) the inventor of snail porridge and bacon ice cream the recipe you are about to cook and claim as yours isn’t really yours. Us chefs/cooks will tweak, reinvent, amend and play around with every single recipe know to man and like fashion every twenty years we see the same dishes in favour again.
Away from cooking I love films and of all the films I’ve watched (which are a lot) I know 5 of them line for line: Days of Thunder, Top Gun, War Games, Escape to Victory & Cocktail. I don’t have a thing for Tom Cruise but during the 80’s & 90’s he made some cult movies.
This first blog post was supposed to be our “Hello & Welcome” to our new website & blog. For the last two years we’ve had a website (albeit not very good) but now you can order lunch, buffets & cakes directly from our website and read our blog about what we’re thinking & what’s going on.
But as I’m writing this on my way to London Coffee Festival I thought I’d combine the two.
I first learnt how to make the classical Greek dish “pork a la Greek” many years ago. This pork dish comes from the southern most part of the island and is only eating at festive times.
Ok I lied, there might be a classical pork dish called “pork a la Greek” but the one I was taught was simply roast pork with some Greek herbs and spices rubbed on top of it. If I recall correctly it was mint and marjoram.
Since learning how to make “a la” “or in the style of” I have turned my hand to such classical French dishes from the north of France (any dishes with garlic and onion in them) and classical southern Spanish dishes (any dishes that contain paprika and chorizo)
Before I go any further let me apologise. I know you might think that we are being arrogant or big headed: but our sticky toffee pudding recipe is the best around. Maybe it’s down to our secret ingredient of tea. Over the years many people have asked for the recipe and I have always dodged the question, certainly I’ll email you the recipe or remind me later and I’ll give you a copy.
Here for the first time (ever) I am going to write it down for the world to see, be quick as this recipe will self-destruct in 5 seconds