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Combined display of all available logs of FoodBook. You can narrow down the view by selecting a log type, the username (case-sensitive), or the affected page (also case-sensitive).

• 13:46, 8 March 2024 FoodBookSysop talk contribs created page À l’Armenonville (Created page with "À L’ARMENONVILLE À l’Armenonville refers to an accompaniment of small potato cake mounds (Pommes de terre Anna), morels cooked in cream, and small tarts filled with cocks’ combs and kidneys. Category:Read a Menu")
• 13:43, 8 March 2024 FoodBookSysop talk contribs created page À l’Arlésienne (Created page with "À L’ARLÉSIENNE À l’Arlésienne means a garnish that includes tomatoes. The other components of the garnish can be sautéed eggplant and rings of onion, fried endive hearts, or olives stuffed with ground chicken and potatoes.")
• 13:35, 8 March 2024 FoodBookSysop talk contribs created page À l’Albigeoise (Created page with "À L’ALBIGEOISE À l’Albigeoise is a French phrase that can indicate a side accompaniment to meat of stuffed onions and puffed potato balls (croquettes.) Larousse Gastronomique, however, plumps for stuffed tomatoes instead of onions. Category:Read a Menu")
• 13:34, 8 March 2024 FoodBookSysop talk contribs created page À l’Ailleule (Created page with "À L’AILLEULE À l’Ailleule is a French expression meaning prepared in the manner of your ancestors (more literally, of your great-grandmother.) In terms of meaning “old-fashioned cooking”, it is perhaps somewhere between à l’ancienne and à la bonne femme. Category:Read a Menu")
• 13:31, 8 March 2024 FoodBookSysop talk contribs created page À l’Aillade (Created page with "À L’AILLADE À l’aillade is a French expression meaning with garlic. Pain à l’aillade, for example, is bread rubbed with garlic, and drizzled with olive oil.")
• 13:53, 5 March 2024 FoodBookSysop talk contribs created page À l’Agnès Sorel (Created page with "À l’Agnès Sorel When used to describe a garnish, à l’Agnès Sorel is a French phrase that means mushrooms, truffles and pickled tongue, along with small amounts of white rice. When used to indicate a sauce, the phrase means stock taken from the meat you have cooked, into which you mix Madeira and a demi-glace sauce. À l’Agnès Sorel has nothing to do with Sorrel (the herb, spelt with two r’s.) Rather, it refers to the woman Agnès Sorel (c. 1422 – 1450)...")
• 11:49, 5 March 2024 FoodBookSysop talk contribs created page À l’Africaine (Created page with "À L’AFRICAINE À l’Africaine is a French phrase in cooking that now has many different meanings, varying from flavouring to garnish. There used to be an assumption by some writers that it meant accompanied by cucumber, eggplant, potatoes and zucchini. In desserts, it can mean with bananas. In savoury dishes, it can mean: flavoured with cumin, coriander and pepper; garnished with coconut or potatoes and marrow (the squash); or served with peanut oil and couscous....")
• 11:46, 5 March 2024 FoodBookSysop talk contribs created page À BLANC (Created page with "À BLANC À blanc is a French phrase meaning to cook something to a stage of being “white.” When used in reference to meat, it means cooked but not browned. Category:Read a Menu")
• 11:45, 5 March 2024 FoodBookSysop talk contribs created page Category:Read a Menu (Created page with "How to read certain words on a menu")
• 12:31, 4 March 2024 FoodBookSysop talk contribs created page Freya Cox CHEF (Created page with "'''Freya Cox CHEF''' Freya has been dreaming of entering Bake Off since the first series, when she was nine and saw the tent in Bakewell. Studying for a psychology degree, Freya lives at home with her parents so that she can continue to care for her horse, Winnie, while she’s at university. Her passion for horses and baking are the result of spending lots of time with her grandma as she was growing up. A year ago, Freya began making plant-based versions of classic bak...")
• 12:30, 4 March 2024 FoodBookSysop talk contribs created page Sandy Tang CHEF (Created page with "'''Sandy Tang CHEF''' Sandy is a Millennial chef who is passionate about gastronomy and wine. At the age of just 24 she signed up to MasterChef 2020 and cooked her way to the final. https://foodiesfestival.com/wp-content/uploads/2021/12/sandy-tang-square-1024x1024.jpg Category:CHEF")
• 12:20, 4 March 2024 FoodBookSysop talk contribs created page Santosh Shah CHEF (Created page with "'''Santosh Shah CHEF''' Santosh Shah – finalist on BBC One’s Masterchef: The Professionals Head Chef at Cinnamon Kitchen. From humble beginnings on the streets of Nepal, to winning the nation’s hearts on Masterchef: The Professionals, chef Santosh Shah is putting Nepalese cuisine firmly on the map. Santosh’s talent, skill and passion has been laid bare for all to see as he competed on the UK’s most prestigious cookery competition, Masterchef: The Profession...")
• 12:10, 4 March 2024 FoodBookSysop talk contribs created page Dominique Woolf CHEF (Created page with "'''Dominique Woolf CHEF''' Dominique Woolf is a half-Thai mum of three, entrepreneur and keen home cook. Having been a singer-songwriter and recruitment consultant in a previous life, Dominique decided to change careers and focus on her first love – food – after realizing just how much she enjoyed getting creative in the kitchen. She trained at Leith’s School of Food and Wine to immerse herself in the industry and hone her skills, then became a food writer, before...")
• 12:06, 4 March 2024 FoodBookSysop talk contribs created page Tony Rodd CHEF (Created page with "'''Tony Rodd CHEF''' You will no doubt recognise Chef Patron of Copper & Ink, Tony, as a MasterChef finalist and if you’re a Blackheath local you will have almost certainly seen him around the village. Copper & Ink started as a dream in an 8-year-old Tony’s head and he is now finally realising that dream. https://foodiesfestival.com/wp-content/uploads/2021/12/tony-rodd-square-1024x1024.jpg Category:CHEF")
• 12:00, 4 March 2024 FoodBookSysop talk contribs created page Aaron Middleton CHEF (Created page with "'''Aaron Middleton CHEF''' Aaron Middleton is a semi-finalist on MasterChef: The Professionals 2021. His culinary career began early on, inspired by his Grandmother’s cooking and her love for quality, comfort and great flavour. Whilst finishing secondary school at age 15, Aaron sought opportunities to develop his own creativity, drive and passion. Aaron’s culinary repertoire was first established during an apprenticeship under Chef Steven Bulmer at Brook hall Cook...")
• 11:54, 4 March 2024 FoodBookSysop talk contribs created page Chigs Parmar CHEF (Created page with "'''Chigs Parmar CHEF''' Chigs Parmar was a finalist on Great British Bake Off 2021. Despite a lifelong love of food, Chigs is relatively new to baking, only seriously embarking on his baking journey at the start of lockdown in 2020. Through the careful study of online videos, he managed to teach himself how to produce complex bakes and really intricate chocolate work. When it comes to baking, he loves a challenge and has no fear of being thrown in at the deep end – wh...")
• 11:50, 4 March 2024 FoodBookSysop talk contribs created page Daniel Lee CHEF (Created page with "'''Daniel Lee CHEF''' Daniel Lee is the winner of MasterChef: The Professionals 2021. Dan is a 29-year-old private chef from Birmingham who used to cook at Michelin-starred celebrity restaurant Table65, Singapore, but now works as a private chef. From The Staff Canteen https://foodiesfestival.com/wp-content/uploads/2022/01/dan-lee-square-2.jpg Category:CHEF")
• 11:32, 4 March 2024 FoodBookSysop talk contribs created page Pookie Tredell CHEF (Created page with "'''Pookie Tredell CHEF''' Pookie Tredell was a finalist on MasterChef 2022. “I am Thai with Chinese heritage and although this has a huge influence on my cooking, I don’t limit myself to Thai-Chinese food. I like cooking international foods but love introducing my own style with all the foods I’ve cooked. Most of all I want my food to be flavoursome, delicious, fun and put a smile on people’s faces.” https://foodiesfestival.com/wp-content/uploads/2022/05/pook...")
• 11:30, 4 March 2024 FoodBookSysop talk contribs created page James Harris CHEF (Created page with "James Harris CHEF Having spent the past 15 years in Michelin and AA Rosette kitchens, Head Chef James Harris’ passion and perfectionism have earned him his own Michelin Bib Gourmand at the Beckford Bottle Shop. Whether he’s hunting, foraging, or cooking over an open fire, James’ love of local and seasonal produce is evident in his approach to food and the dishes he creates. https://foodiesfestival.com/wp-content/uploads/2022/03/james-harris-square-1-1024x1024.jpg...")
• 11:28, 4 March 2024 FoodBookSysop talk contribs created page Dave Killick CHEF (Created page with "'''Dave Killick CHEF''' Dave was an integral part of the Hare & Hounds kitchen team since it opened, helping promote the best of Welsh seasonal food in the Vale. Before that he came from an Italian food background; his passion for fresh homemade pasta means that his Braised Rabbit Pappardelle has already become a signature dish at Heathcock. https://foodiesfestival.com/wp-content/uploads/2023/03/dave-killick-square.jpg Category:CHEF")
• 11:13, 4 March 2024 FoodBookSysop talk contribs created page What is Bonne Femme in cooking (Created page with "What is Bonne Femme in cooking À la Bonne Femme is a French term used to refer to a homey and simple but honest cooking style. It is often used in reference to poached foods, particularly fish. Any sauce would be a simple one, such as lemon juice and white wine. Category:Glossary")
• 17:41, 3 March 2024 FoodBookSysop talk contribs created page Fabio Miani CHEF (Created page with "'''Fabio Miani CHEF''' Fabio is from Italy where his passion for cooking was born. From a young age he was intrigued by watching his father cook at home for the family as he experimented with new recipes and making new dishes using produce from the family vegetable garden. At the age of 18, Fabio took the decision to move to England beginning a whole new chapter. He joined The Wildebeest in July 2018 as Senior Sous Chef and quickly proved himself, moving up to the sough...")
• 17:32, 3 March 2024 FoodBookSysop talk contribs created page Madeeha Qureshi CHEF (Created page with "'''Madeeha Qureshi CHEF''' MasterChef UK Finalist 2021. Preserving my Arab-Asian heritage through food. East meets West at my kitchen table with a sophisticated touch. https://foodiesfestival.com/wp-content/uploads/2023/03/Madeeha-Qureshi_edited_square.jpg Category:CHEF")
• 17:28, 3 March 2024 FoodBookSysop talk contribs created page Asimakis Chaniotis CHEF (Created page with "'''Asimakis Chaniotis''' Asimakis Chaniotis is from Athens. He joined David at Pied à Terre in 2012 as a section chef. Over the course of the next six years he worked his way to the top and became Executive Chef in 2017. He brings his individual style and Greek influence to the restaurant’s long history of critically-acclaimed French fine dining. He is obsessed with the quality and provenance of his produce and spends his days off in the countryside hunting and gathe...")
• 16:31, 3 March 2024 FoodBookSysop talk contribs created page Ursula Ferrigno CHEF (Created page with "'''Ursula Ferrigno CHEF''' Ursula Ferrigno is an acclaimed food writer and chef who embodies the Italian and Mediterranean passion for good food made from the freshest natural ingredients. She specialises in Italian, vegetarian, baking, and gluten-free recipes. Ursula Ferrigno is an acclaimed and experienced food writer and chef. She trained at the Auguste Escoffier School of the Culinary Arts and has taught at leading cookery schools in both the UK and Italy, includi...")
• 16:20, 3 March 2024 FoodBookSysop talk contribs created page Philli Armitage Mattin CHEF (Created page with "'''Philli Armitage Mattin CHEF''' “I’m a chef and I love my job. I get to play with food daily and get to eat at the end of it. Big win! “I had an idea to create a place where keen cooks can learn the same techniques used in professional kitchens and apply these principles to their home kitchen recipes and achieve delicious results! It’s not brain surgery it’s cooking – make sure you’re having fun. “I have some credentials to back it up. I trained with...")
• 14:44, 3 March 2024 FoodBookSysop talk contribs created page Sam Pryor CHEF (Created page with "'''Sam Pryor CHEF''' Sam has a wide range of cooking experience from a 3* Michelin restaurant to busy restaurants and gastro pubs in the UK, France and the US. Food, wine and cocktail experiences in restaurants and bars across the world have been inspirational in opening Fourth and Church. Open for 8 years, Fourth and Church has gained attention through national newspaper reviews, winning awards locally and most importantly a strong local following. The restaurant and b...")
• 12:56, 3 March 2024 FoodBookSysop talk contribs created page Pete Dantanus CHEF (Created page with "'''Pete Dantanus CHEF''' Peter Dantanus, Head Chef at The Burnt Orange in Brighton, joined the restaurant in June 2021, following several years as Sous Chef at The Salt Room, another venture owned by Raz Helatat. Peter is renowned for his expertise in crafting vibrant vegetarian dishes, featuring bold flavors and skillful use of spices. His creations, including the Miso Glazed Aubergine and Apricot Tandoori Cauliflower, have quickly become favorites among regular patron...")
• 12:09, 3 March 2024 FoodBookSysop talk contribs created page Jilly McCord CHEF (Created page with "'''Jilly McCord CHEF''' https://foodiesfestival.com/wp-content/uploads/2023/07/jilly-mccord-square.jpg Category:CHEF")
• 12:05, 3 March 2024 FoodBookSysop talk contribs created page Tom Clarke CHEF (Created page with "'''Tom Clarke CHEF''' Tom Clarke has always had a strong connection with cooking and food from childhood not too far from here in Great Waltham where his grandparents ran The Bakery. Tom has worked at some of the best restaurants in England and France 2* Le Manoir aux Quat Saisons and Jean-Andre Charial in France at Le Strato hotel in Courchevel and the legendary ‘L’ Oustau de Baumaniere both 2 Michelin starred. In 2015 Tom took the helm at L’Ortolan awarded and...")
• 11:57, 3 March 2024 FoodBookSysop talk contribs created page Mark Peregrine CHEF (Created page with "'''Mark Peregrine CHEF''' As the first Michelin-starred kitchen in the UK with its own cookery school, The Raymond Blanc Cookery School offers a hands-on opportunity to develop your cookery skills in the most beautiful surroundings. Located in the heart of the Oxfordshire countryside, the cookery school offers a range of themes, from conquering soufflés to the perfect dinner party menu that will impress your guests. Each course focuses on recipes held dear by Raymond,...")
• 11:51, 3 March 2024 FoodBookSysop talk contribs created page Anand George CHEF (Created page with "'''Anand George CHEF''' Hailing from Kerala on the southern coast of India, Anand George has revolutionised Indian cuisine in his adopted home of Cardiff arriving in 2007 via Mumbai and working in London. Anand’s award-winning twists on traditional Indian dishes at The Purple Poppadom have gained many plaudits, including from Jay Rayner who said of his cuisine: ‘This is food that conversation stops over.’ Anand says of his food: “I am constantly inspired by th...")
• 11:43, 3 March 2024 FoodBookSysop talk contribs created page Lara Lee CHEF (Created page with "'''Lara Lee CHEF''' Lara Lee is a Chinese-Indonesian Australian chef and food writer. She is a regular contributor for Food52, the New York Times, Food & Wine, Bon Appetit and the Guardian. Her first book, Coconut & Sambal, was named one of the best cookbooks of 2020 by the New York Times, the Guardian, Eater, National Geographic and many more. When she’s not cooking, you’ll find her teaching Indonesian words to her toddler Jonah. Lara Lee is a rising star of the i...")
• 11:31, 3 March 2024 FoodBookSysop talk contribs created page Richard Makin CHEF (Created page with "'''Richard Makin CHEF''' Richard Makin is the School Night Vegan, voted ‘Best Vegan Blog’ by Vegan Food and Living magazine in 2020. Richard has been exploring the world of plant-based cuisine since November 2017, when he switched from life-long vegetarian to full-time vegan. He is the Online Food Editor at Wicked Healthy, the company behind Tesco’s groundbreaking vegan range, writes a monthly vegan column for Olive and has developed plant-based menus for restaura...")
• 11:17, 3 March 2024 FoodBookSysop talk contribs created page Orlando Murrin CHEF (Created page with "'''Orlando Murrin CHEF''' Orlando Murrin was projected into the culinary limelight by MasterChef, when his 1992 semifinal was watched by 12 million people. He held the position of editor of the successful BBC Good Food magazine for 6 years and now writes a column for Waitrose Weekend, presents the BBC Good Food Podcast with Tom Kerridge and since 2019 has been President of the Guild of Food Writers. He is a panelist, presenter and demonstrator at food festivals, includi...")
• 11:14, 3 March 2024 FoodBookSysop talk contribs created page Paul Peters CHEF (Created page with "'''Paul Peters''' Head Chef at Amberley Castle, Paul grew up in Sydney where he embarked on a four year apprenticeship, before taking his first job at Bogart Restaurant as Chef de Partie, later experiencing roles in various kitchens before being appointed to his first head chef role at Victoria Hotel in the Hunter Valley. Moving to the UK in January 2000, Paul’s first UK role was as a Junior Sous Chef at the Lygon Arms Hotel, then undertaking stages at restaurants in...")
• 08:54, 3 March 2024 FoodBookSysop talk contribs created page Jamie Halsall CHEF (Created page with "'''Jamie Halsall CHEF''' Jamie completed his apprenticeship in Taunton in the South West, cutting his teeth in a small kitchen much like our earlier kitchen in Vine Street. From there he rose through the ranks at prestigious London restaurants like Roux at Parliament Square, The Dorchester and Launceston Place but Jamie has always enjoyed allowing great ingredients shine through on the plate. It was through his work as a freelance chef that he met Cin Cin founder Davi...")
• 08:49, 3 March 2024 FoodBookSysop talk contribs created page Laura Strange CHEF (Created page with "'''Laura Strange CHEF''' Making coeliac life easy – gluten free’s not hard when you know how! Gluten free food, travel and lifestyle guide by Laura Strange. On www.mygfguide.com you will find everything you need to know about being gluten free and living successfully as a coeliac. https://foodiesfestival.com/wp-content/uploads/2022/03/laura-strange-square.jpg Category:CHEF")
• 08:47, 3 March 2024 FoodBookSysop talk contribs created page Chris Ball CHEF (Created page with "'''Chris Ball CHEF''' Chris Ball has been with Galvin for nine years and is one of the longest standing employees. He completed work experience at La Chapelle in 2011 and two years later joined them at Bistrot de Luxe as a demi chef de partie. Over the years Chris has become an invaluable part of the team. ​ Last year, Chris stepped into the role of Head Chef at Galvin Green Man near Chelsmford in Essex. His favourite part about working for Galvin’s is the training...")
• 08:38, 3 March 2024 FoodBookSysop talk contribs created page Brett Barnes CHEF (Created page with "'''Brett Barnes CHEF''' A highly experienced Head Chef having worked for over 15 years in the UK’s leading restaurants, including; The Star Inn (1 star), Arbutus (1 star), Hix Soho, Duck Soup (Head Chef), Faviken (2 stars, voted in the top 50 restaurants in the world) and most recently Ember Yard (2 AA Rosettes). Chef has relocated from South London with his wife and dog to focus on creating one of the top food and drink destinations in the Herts & Cambs area.The Fox...")
• 08:30, 3 March 2024 FoodBookSysop talk contribs created page Scott Barnard CHEF (Created page with "'''Scott Barnard CHEF''' Scott Barnard was born in South East London and grew up around Bedfordshire, Hertfordshire and Buckinghamshire. Most notable for his highly acclaimed appearance on MasterChef: The Professionals in 2015 and MasterChef: The Professionals The Rematch 2018 where he came second both times Scott began his career as a chef by pursuing the classical route, laying the foundations of his success at a local catering college, and then later progressing hi...")
• 10:38, 2 March 2024 FoodBookSysop talk contribs created page Kieren Steinborn-Busse CHEF (Created page with "'''Kieren Steinborn-Busse CHEF''' Opening at the end of 2018 in the historic market town of Buntingford, The Falcon restaurant in Hertfordshire is run by husband and wife team Kieren and Natasha Steinborn-Busse. Chef Kieren trained under Marco Pierre White and Alain Ducasse, and was the head chef at Thackeray’s in Tunbridge Wells when the restaurant was awarded a Michelin star in 2002, and more recently he worked as executive chef at Swan at Shakespeare’s Globe and...")
• 10:37, 2 March 2024 FoodBookSysop talk contribs created page Phillip Bishop CHEF (Created page with "'''Phillip Bishop''' Head Chef at The Greyhound on the Test Devoted dad of two boys, Phillip started his career running a cafe kitchen in Southampton for a year. He then went to his first restaurant kitchen at The Three Cups as a commis, quickly rising to a Chef de Partie. Phillip moved on the Plough Inn with James Durrant as a Junior Sous Chef, where he stayed for 3 years, and in that time became Sous Chef, learning so much. The time came to leave there and the opp...")
• 10:35, 2 March 2024 FoodBookSysop talk contribs created page Andrew Jones CHEF (Created page with "'''Andrew Jones CHEF''' Andrew Jones is the chef-patron of Farmyard in Norwich and restaurant with rooms The Dial House. FARMYARD Farmyard is a 3 rosette, Michelin Guide listed, ‘Bistronomy’ style restaurant; ‘where a relaxed ‘bistro’ experience meets the top quality produce and vibrant flavours found in “gastronomic” fine dining joints’. Everything is prepared from scratch in their open kitchen in Norwich. Their approach is simple: handpicked local...")
• 10:31, 2 March 2024 FoodBookSysop talk contribs created page Daniel Rogan CHEF (Created page with "'''Daniel Rogan CHEF''' Chef Patron Restaurant AO Born and raised in Southampton, Chef Dan has an unrivaled passion for our city and the culinary industry. He believes that with his skill and knowledge, Southampton can be brought into the spotlight of the UK’s dining scene. Due to his father’s success in the industry, Daniel has been obsessed with fine dining since his early teenage years and has gone on to hone his culinary skills and keen eye for detail in some...")
• 10:26, 2 March 2024 FoodBookSysop talk contribs created page Dan Ashmore CHEF (Created page with "'''Dan Ashmore CHEF''' Dan Ashmore is the group executive chef of the Dean Banks restaurant group, looking after all things kitchen related for the growing group. His previous experiences at Gleneagles, The Pompadour by Galvin, Number One at The Balmoral, Restaurant Tom Aikens, The Square and Fischers at Baslow Hall are all key inspirations to how he manages his teams across a wide variety of restaurants all with varying styles. Dan’s kitchen philosophy is that chefs...")
• 10:25, 2 March 2024 FoodBookSysop talk contribs created page Peter McKenna CHEF (Created page with "'''Peter McKenna CHEF''' Peter McKenna started his career in Monaghan, Ireland in the mid-1990s and went on to train in the kitchens of renowned chefs in the Netherlands, London, Sydney, Dublin and Glasgow. He spent six years travelling the world as the personal chef on luxury yachts. 10 years ago Peter opened The Gannet restaurant to critical acclaim. They quickly gathered a reputation as one of Glasgow’s leading restaurants. Having a firm focus on seasonal Scottish...")
• 17:35, 1 March 2024 FoodBookSysop talk contribs created page Thomas Frake CHEF (Created page with "'''Thomas Frake CHEF''' Thomas embraces authenticity, tradition and flavour. He starts with understanding ingredients, provenance and culture, develops modern dish concepts built upon these traditional foundations, and then finally implements precise processes to amplify and maximise flavour. In April 2020, Thomas became a MasterChef Champion. His culinary journey continues. https://foodiesfestival.com/wp-content/uploads/2021/12/thomas-frake-square2-1024x1024.jpg C...")
• 17:33, 1 March 2024 FoodBookSysop talk contribs created page Oscar Kirkpatrick CHEF (Created page with "'''Oscar Kirkpatrick CHEF''' Starting out washing dishes in Plymouth in 2017, Oscar has climbed the ranks through the kitchen, completing an apprenticeship in Exeter and working in several restaurants by the sea and finally moving to Brighton to work at Riddle & Finns. This mix of restaurants has influenced Oscar to use all the produce the sea has to offer to create dishes that challenge people’s preconceptions of seafood. Oscar took the role of Head Chef at the Lan...")
• 17:22, 1 March 2024 FoodBookSysop talk contribs created page Jake Odlum CHEF (Created page with "'''Jake Odlum CHEF''' Jake has made his mark on Dishoom cocktails menus since joining the business in 2015. Quickly rising through the ranks to bar ops manager for the group, he lead the development of the all new cocktail and drinks programme for Permit Room, which opened in October 2023 on East Street. Permit Room is a tribute to the way Bombay kicks back (and gets tipsy) across the city’s beer bars and drinking holes. The cocktail menu ranges from spins on classic...")