On the box – I never tire of Masterchef, from some of the dodgy first rounds, to seeing how the contestants improve throughout the competition, it has me hooked. This years competition as usual featured some talented amateur chefs. I was rooting for Pete from Nottingham who sadly got knocked out in the final week but Tony, Simon and Emma were all worthy finalists though and I look forward to seeing what they do next.
Food Festivals –The Park Market. April saw the welcome return of the Park Market. Held on Newcastle Circus in the heart of the historic Park Estate in Nottingham, this little gem of a market brings together some of the best local food and producers in the area. Its a great opportunity to stock up goodies from the likes of Johnny Puszati, Phat Donut company and Ugly Bread Bakery. Catch our full feature here: http://www.nottinghamlive.co.uk/live/food-the-park-market-newcastle-circus-the-park-estate/
The next Park Market takes place on May 31st between 11am – 3pm, with even more stalls promised and continues on the last Sunday of each month throughout the summer. don’t miss it.
Website – You might have caught my feature ‘Love your Leftovers’ last week. One of the websites I mentioned in the post was Sainsburys Food Rescue. You simply type in the item you have leftover and hey presto, it will list a number of recipes which include your lonely leftover. It’s totally free and has some good recipe ideas. For more information visit:http://www.sainsburysfoodrescue.co.uk/
Restaurant – Dans Le Noir. I’m not necessarily picking this one for the food this month but based on the whole experience. If you think you know about food you should definitely try this unique experience. Dans le noir. Guests dine in total darkness and are guided and served by the blind and visually impaired. The concept offers an extraordinary sensory, social and human experience which makes you re-evaluate your perception of food, taste and smell. With no idea what’s on the menu or even on your plate, the experience is not to be missed. I will be doing on whole piece on the whole experience later on the site but if you want further details for now, visit: http://www.danslenoir.com/
Kitchen Product– Griddle pan. Lakeland are stocking this terrific 24cm griddle pan. It’s non stick and easy clean with a heat resistant handle. Great value at £21.99 and let’s face it, the lines it creates on your food are worth it for presentation alone.
For more information visit: www.lakeland.co.uk/14301/Lakeland-Non-Stick-24cm-Griddle-Pan
Chef – Guy Martin. Oh did I mention I’d been to Paris ;). This month my favourite chef is Guy Martin, the French Chef, currently at the Grand Vefour in Paris, grew up in a family who taught him the delights of food. He began his career as a Pizza maker at the age of 17. By chance he came across a book called ‘Gastronomie pratique’ written by Ali-Bab. Inspired by the book he self taught himself by recreating the 500 recipes within it. His experience lead to him securing a job in a restaurant, finally becoming a head chef at the age of 26, gaining his first Michelin star six months after arriving at Chateau de Divonne. In 1991 Guy took over the Grand Vefour, located in the heart of Paris, next to the Gardens of the ‘Palais Royal’. which from 1829, the restaurant, owned by Jean Vefourm, was the place to go for the Parisian political, artistic and literary society. Guys inventive recipes, inspired by his trips and his taste for Japanese culture and products from Savoyard, gained the restaurant three Michelin stars between 2000 – 2008. Guy continues to be inspired by art and artists for colours, structures and flavours which maintain the restaurants tradition as one of the finest places for gourmet food in Paris.
Guy was chosen to prepare the celebratory meal of the joining of Savoie to France at the Chateu des ducs de Savoie in Chambery in 2010 and cooked for the former French President Nicolas Sarkozy. Since 2011 Guy has hosted the French television program Epicerie fine, in which he travels to discover the origin of various foods and gives tips to prepare them.
For more information visit: http://www.grand-vefour.com/en/
By Tanya Raybould
