hi beaches I think you might be best to try london they will all speak the same language try Landmark Hotel or Tante claire at the Berkeley Hotel or The connaught they will all have web sites and im sure you might get a chance if your keen
I,ve got exactly 8 minutes before im back at work so I will make it brief its very interesting to see how others live so thanks for all your replies papa im in the process of changing my oil supplier so maybe we can talk olive oil...
I know this will upset some of you lovely people on cheftalk of which I am a great fan but if you are all busy good cooks as it looks like to me where do you all find the time to keep writing on this site i look little and often but...
Near me is the sea and at certain times of the year we are inundated with squid and cuttle fish but none of the locals ever use it so I thought I should put cuttle fish on the menu to see how it sells I used a recipe I have for squid...
Thanks for that I have already devised a recipe booklet and itinerary sheets just need to do a time plan so I dont over run I,ll let you know how it goes after the event good idea about other use for brulee maybe flavoured creme pot bye...
in october im thinking of doing a cookery dem in my restaurant maybe dem followed by lunch of what ive prepped maybe gravadlax ,confit duck then creme brulee anyone got any ideas or have done successful dem themselves. I want to keep it...
I have worked with several american chefs here in england and also in france I found they were treated with respect and seemed to be of interest to europians because of there different food style .I say go for it as for the money that...
