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Kendal College kits up for the chefs of the future |
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We have seen the future, and it works. And it’s right here in Cumbria.
AWOL’s James Brown has been inside the new catering facilities at
Kendal College, and he’s well impressed.
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Last Updated ( Saturday, 29 November 2008 )
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Relief chef James New is off to Australia with more than £2,000 in his
pocket, thanks to AWOL. He tells us how working with AWOL has made him
more confident and independent.
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Last Updated ( Friday, 28 November 2008 )
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Meet the butchers in the know |
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One of the best places to source your ‘beef bits’ is Lakes Speciality
Foods in Staveley, who offer a fantastic range of locally sourced
meats. They are currently sending out 8-ounce beef daubes, square cut
ox cheek, and oxtail. If you’re not sure about a cut, ask – these boys
really know their stuff.
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Last Updated ( Friday, 28 November 2008 )
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Experiment with beef bits |
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We’ve been doing some research on seasonality, and there is some good material out there. We’re fans of Great British Menu winner Mark Hix, who brings an interesting approach to using seasonal ingredients in different and imaginative ways.
In his latest book, British Seasonal Food, Hix says: ‘a carcass of beef holds many surprises.’
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Last Updated ( Friday, 28 November 2008 )
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Join the AWOL Relief chef team!! |
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Join Cumbria's biggest and best relief chef team. We have vacancies in the South, North and West Lakes. Lots of variety, straight shifts, good money: CALL US TODAY! You could be working next week. Try a new way of catering. Please note you need to be a time served, experienced chef to gain the most benefit. |
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Last Updated ( Tuesday, 29 April 2008 )
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