ANDREW GREEN Andrew Green is a North-Westerner through and through, having lived in the area his entire life. His initial training came at Firenze in Glossop, an Italian kitchen. It was something he fell in to while at school, but came to fall in love with. His background includes Manchester’s Radisson Blu, Alias Rossetti and The River Bar and
Continue reading 
PETE HOWARTH Pete Howarth is the current Head Chef of The Burlington Restaurant at the Devonshire Arms Hotel & Spa in Bolton Abbey. Pete has enjoyed an illustrious career, with Head Chef positions in amazing kitchens including The Samling, Gidleigh Park and The Latymer. We asked him a few questions about his culinary career as well as his personal
Continue reading 
This week’s recipe comes courtesy of Emily Watkins, and a beautiful asparagus and hollandaise tart. Now the recipe itself serves 6, and was made in a large, fluted pastry tin. I decided, however, to avoid any going to waste I would do the recipe as 2 servings in 2 small pastry cases. So really these are tartlets! First up was
Continue reading 
BLOGDOWN – ISSUE FIVE This has been a week of challenges in lots of different ways. There is so much going on in the wider world at the moment, but all we can really do here is focus on our corner of the planet. HOSPITALITY ACTION The 20,000 Mile Challenge kicked off on Thursday with people making amazing commitments and
Continue reading 
BLOGDOWN – ISSUE FOUR With restrictions being eased from 1st June, there are positive feelings emerging – certainly in our camp – that a return to action is not far away. As things stand we go on as we have been, doing the best that we can in difficult circumstances. There is, however, at least some room for manoeuvre; and
Continue reading 
This week’s dish was perfect for a warm summer’s lunch outdoors; a new potato and pea presse with wild garlic mayonnaise from Frances Atkins, found in my Great British Chefs recipe book. Frances Atkins’s Yorke Arms has been high on my list of restaurants to visit for quite some time now. I was very pleased to be able to try
Continue reading 
AMARETTO SOURS TIME! If you ever need to separate an egg yolk from an egg white, and don’t know what to do with the egg white, this is a great excuse for an easy cocktail – Amaretto Sours. It’s one of my favourite cocktails to make; it tastes so good, looks pretty and takes the edge off a rough day.
Continue reading 
BLOGDOWN – ISSUE THREE We are still plodding on through this adversity. Some days are a struggle and motivation can sometimes be difficult to muster. With light blinking slightly at the end of the tunnel however, now is the turn of optimism to keep us trudging on through this challenging time. HOSPITALITY ACTION More fantastic action emerging from HA so
Continue reading 
BLOGDOWN – ISSUE TWO Another week of lockdown – at least where the hospitality industry is concerned – has passed. There are positive signs that things may soon be returning to some kind of normality, with a date for the reopening of pubs and restaurants on the horizon. Some people have returned to work already, so let’s stay alert, look
Continue reading 
For a while now, I’ve been wanting to try my hand at slightly more complex recipes than I usually have time for. As it’s important to learn to walk before I run, I opted to go for something a little more simple. That’s why I went for a humble and traditional soup from Raymond Blanc of Le Manoir aux Quat’Saisons;
Continue reading
