Garlic

Dish deconstructed: Braised lamb with anchovy, confit garlic and onion soubise from Blanchette Soho

05-Feb-2015 By Carina Perkins

BigHospitality caught up with Tam Storrar, head chef at Blanchette in Soho, who revealed the secrets behind his dish of braised lamb shoulder with anchovy, rosemary, confit garlic and sauce soubise.

Dish Deconstructed: Mushroom spaghetti with ceps pil pil from Tickets, Barcelona

22-Aug-2014 By Carina Perkins

At the recent Estrella Damm Gastronomy Congress, Fran Agudo – head chef of Tickets in Barcelona – revealed the method behind the restaurant’s mushroom spaghetti with ceps pil pil.

Black Garlic to be produced in UK

02-May-2012 By Luke Nicholls

Black Garlic Limited - the company which produces the first ingredient of its kind, transformed from local and European white garlic in 14 days – is to be produced in the UK and made more accessible for chefs.

National Vegetarian Week: Chad Sarno’s Beetroot Ravioli

18-May-2009 By Becky Paskin

Chad Sarno, executive chef of London vegetarian and healthy eating restaurant Saf, shares with BigH readers his recipe for Beetroot Ravioli for National Vegetarian Week

Quay produce

27-Aug-2008 By Paul Wootton

To celebrate the Speciality and Fine Food Fair Barny Haughton of Bordeaux Quay in Bristol creates two dishes exclusively for Restaurant magazine using ingredients from the event