May 21 2013 Latest news:
Friday, March 1, 2013
This week Great British Chefs provide a full three course meal for you to try this weekend.
Each week we will be showcasing new favourite recipes from one of the Great British Chefs, and this week is Tom Aikens with three delightful dishes - duck salad, bouillabaisse and baked alaska.
Tom has three highly acclaimed restaurants in London, including his Michelin-starred restaurant Chelsea and Somerset House. Chelsea and Somerset House has a long list of accolades including appearing eighth on the Restaurant Magazine’s list of the world’s top 50 restaurants, and has also received five rosettes from the AA Restaurant Guide since 2010.
Tom’s style would be described as influenced by Robuchon’s attention to detail, and Koffmann’s sense of terror and intense concentration on relatively few ingredients. Aikens focus is on quality and individuality of ingredients.
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.