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10 QUESTIONS FOR…

ALASDAIR ELWICK Alasdair Elwick is the award-winning General Manager of the Forest Side in Grasmere; a luxury 4 Star hotel with a 1 Michelin Star and 4AA Rosette restaurant. Prior to the Forest Side he worked in some of the most stunning properties that the North of England has to offer. We asked Alasdair a few questions about his career

Blogdown – Issue Six

BLOGDOWN – ISSUE SIX This post feels like the first surrounded by a sense of normality. The sound of a huge, collective sigh of relief after the recent announcement of restrictions being eased from 4th July was deafening. This came on both a business and personal level. Personally, over the last few months, I have genuinely found myself from time

10 QUESTIONS FOR…

KEIRON STEVENS Keiron Stevens is the Head Chef of 1 Michelin Star Adam’s in Birmingham. Keiron’s background is as prestigious as it gets and includes his initial culinary training at 2 Michelin Star Le Champignon Sauvage in Cheltenham, The Latymer at Pennyhill Park in Bagshot, Gidleigh Park as well as one year at the illustrious 3 Michelin Star Benu

10 QUESTIONS FOR…

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

10 QUESTIONS FOR…

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

Emily Watkins’s Asparagus and Hollandaise Tart

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

Blogdown – Issue Five

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

Blogdown – Issue Four

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

Frances Atkins’s New Potato and Pea Presse with Wild Garlic Mayonnaise

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

Easy Cocktail – Amaretto Sours

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.

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Taste Hospitality Recruitment Ltd
Taste Hospitality Recruitment Ltd is at The Forest Side.
This week we asked Alasdair Elwick from The Forest Side about his life in and out of the industry. Here’s a little snippet from his 10 questions.

Follow the link here for the full Q&A
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https://tastehospitality.com/10-questions-for-alasdair-elwick/