Posts by Bazza

As an owner/chef, a major consideration for me is cost. What I can charge for a menu determines how the sauces are made. I do make espagnole but only as a route to demi-glace. Mostly I use the stock reduction method which I find very...

I do a lot of risottos and use carnaroli for seafood and vialone nano for anything else. My favourite rice dish is risotto but I do love a good curry too, with pulao rice.

I recently learned about this restaurant in London, apparently it follows the success of Dans le noir in Paris. The restaurant is set in total darkness and employs blind waiting staff. The concept is that being deprived of one sense will...

Come to think of it.... why don't you go French??? :look:

We have some fantastic seafood over here in the UK especially in the Scottish waters. Crab, lobster, scallops oysters, cockles and mussels. We also have some great salmon. Smoked salmon is a popular starter here, usually with just a...

I am in a very similar situation to you, only difference is, I don't have a chef to learn from, I am completely on my own. I have learned from books, TV and of course the internet. It really depends on what style of cooking you do, the...

OK it's official, I now have a new sauce in my repertoire. Bazza's Borderlaise is big, bold and beautiful! I poached the marrow and lost most of the texture but left the shallots in the final sauce and added some freshly chopped parsley....

Whilst there are some people who may have an issue with this, I as an employer would not. If you can get the job done by whatever means and safely, then I would have you in my kitchen. Do not be put of by people telling you that you...

An Alien?? LOL ...Ok if he has a nose I would give him truffles, if he has a heart I'd give him fois gras.

A simple vanilla creme brulee is my favourite. Many people serve them chilled and in deep ramekins which is totally missing the point. In a wide shallow dish you will get a larger percentage of caramelised sugar per mouthful and always...