Dan Graham has trained and worked at some top restaurants across the UK but a career-defining moment came when he reached the final three of the BBC series Masterchef: The Professionals. He went on to work for Michel Roux Jr and is now head chef at the Talbot Hotel in Malton, North Yorkshire where he oversees the two-AA-rosette Wentworth Restaurant, the more informal Malton Brasserie and the Malton Cookery School. We caught up with Dan for Three Courses…
Both is the short answer. But that really doesn’t make for much of a feature so we’d better tell you more about what makes these two venues special. One is in Derbyshire at the southeastern edge of the Peak District, close to the pretty market town of Bakewell and the Duke of Devonshire’s magnificent Chatsworth estate. The other is hidden away near Bassenthwaite in the Lake District, midway between Keswick and Cockermouth, with the looming presence of Skiddaw just across the water. Both offer a brand of restrained and understated charm that’s becoming increasingly hard to find. Read full post
The Sorrel restaurant at Ston Easton, located in Bath is renowned for its award winning modern British cooking. Head Chef, Martin Baker creates daily dishes in accordance to the ingredients grown in the hotel’s Victorian kitchen garden. The dishes are dictated largely on the ingredients available seasonally, producing the best possible flavours. Martin’s cooking methods are traditional, modern and classic. This month Martin has suggested giving his lamb rump with a lamb shank croquette recipe a go, accompanied by artichokes and baby carrots.
The Lowry Hotel has recently received an Excellence Award from The British Tea Guild, so we decided to sample the new Spring Afternoon Tea menu, created by newly appointed Head Pastry Chef Ririn Biggs. The spread was delightful with finger sandwiches, scones with clotted cream and strawberry preserve and dainty pastries. It was served in the River Restaurant’s beautiful dining room complete with crisp white linen and impeccable service which has maintained the Lowry’s reputation for over fifteen years.
Let’s be honest here, your average Sunday lunch menu often consists of favourites (I use the term favourites loosely) that are as cost-effective as possible for the restaurant and can be whipped up by the kitchen in a matter of minutes. So when I came across a three-course Sunday menu that has both imagination and variation – and for an austerity-crunching £18.50 – I was pleasantly surprised.
The Queen once told a friend that were she ever to retire, she’d like nothing better than to see out the rest of her days in the Ribble Valley. Not the Scottish Highlands or Snowdonia, the Lake District or the Cotswolds but the Ribble Valley, which for many – if they’ve even heard of it at all – is just a flash of blue water as the M6 crosses the River Ribble at Preston. But follow the river to the east and you enter a timeless world of rolling green valleys that was the inspiration for the bucolic ‘Shire’ in JRR Tolkein’s Lord Of The Rings. Press on further east towards the Yorkshire border and the landscape morphs into a lonely world of unspoilt fells and moorland, the bulk of which is designated the Forest of Bowland Area of Outstanding Natural Beauty. Covering some 300 square miles and incorporating 44 villages and the bustling market towns of Clitheroe and Longridge, this is the Ribble Valley.
We had the opportunity to fire some questions at executive chef Sudesh Singh from Manchester’s Scene Indian Street Kitchen. Having worked throughout India with the 5 star Taj Group before spending many years at the legendary Shimla Pinks kitchen in Manchester, there isn’t much Sudesh Singh doesn’t know about Indian cuisine. Since April 2015 Singh has been at the helm at Scene, creating dishes from the sub-continent that are inspired by the vibrant colours and tastes of India’s exciting street food culture. Singh utilises a variety of cooking styles and authentic methods for creating the distinctive flavours of India, Pakistan and Southern Asia.