May 25 2013 Latest news:
Friday, March 15, 2013
Great British Chefs provide a vegetarian three course meal for you to try this weekend.
This week we’ve gone for a vegetarian meal with recipes for a tomato galette with goat’s cheese, spaghetti piemontesi, and chocolate orange mousse, from three separate Great British Chefs, Andy Waters, Paul Heathcote and Nathan Outlaw respectively.
Andy Waters helped put the Midlands back on the culinary map, when he won a Michelin star in 2003. His restaurant, Edmunds, is based in Warwickshire and is named after Andy’s late father. He later relocated to Brindleyplace in 2008, and the restaurant was subsequently listed in the top 100 UK restaurants from the Sunday Times.
Paul Heathcote fell in love with food in his early teens, when his mother left him and his father with pre-cooked meals, which Paul would experiment with. He furthered his interest in gastronomy by undertaking domestic science classes at school, and studied Catering at Bolton Technical College. Paul Heathcote’s career has covered time in Switzerland, Sharrow Bay Hotel in Ullswater, The Connaught in Mayfair, and Le Manoir aux Quat’ Saisons.
Nathan Outlaw started his culinary career at his father’s restaurant in Kent, and perfected his culinary technique at Thanet College. Nathan spent a decade working with the likes of Peter Kromburg, Rick Stein, Paul Ripley and John Campbell, and opened his own restaurant, Nathan Outlaw at the St Enodoc in 2007. He then went on to open the Nathan Outlaw Seafood and Grill in 2009.
Click on the links at the top right of the page to view each recipe.
Check back every Friday to see what culinary delights the Great British Chefs suggest next.
Are you going to attempt any of the recipes from today? We would love to see your photos and videos, so please send them to us via iWitness.
As the gates to the Royal Hospital Gardens at Chelsea opened to the world’s media yesterday, with a frenzy of activity as photographers and camera crews vied for the best vantage points, there was also a very palpable sense of relief among the hundreds of nurserymen and women who have come to exhibit their prize horticultural specimens that their stands were complete and looking their very best.