SAUCE IT is a new and truly exciting way to buy restaurant-quality ingredients at home

BBC’s Matt Tebbutt opens the chef larder
for the real foodie with the launch of SAUCE IT

Just think of it as the food and drink concierge for those in the know, giving you access to the chef’s personal larder – essentially their first choice of ingredients – so you too can finally shop like a chef!

Just open our exclusive ‘little black book’ of suppliers, producers, cooking professionals and sommeliers who can offer you chef designed boxes, filled with incredible ingredients discovered over years of working in the trade. SAUCE IT gives you access so you can discover for yourself how these rigorously sourced ingredients can ultimately change the way you cook and create.
The result of years of research and tasting, every item on SAUCE IT has been trialled and tested extensively by the expert who puts their name to each recommended ingredient or product. If you are looking for the wow factor, look no further, as SAUCE IT source the impossible to find; the ingredients you won’t find in Waitrose or even famous food halls.

sauce it box sauce it box

The SAUCE IT boxes
To celebrate the launch of this exciting new concept, TV favourite Matt Tebbutt has created a new box The Weekend Collection by Matt Tebbutt. To coincide with the launch of Matt’s new book ‘Weekend’, this box contains a selection of ingredients, handpicked by Matt, and featuring in his new recipes such as the Cabernet Sauvignon Vinegar used in Matt’s Anchoiade dip or the beautifully packaged ‘Las Hermanas’ hot smoked paprika made using age old methods, ideal for Matt’s Smokey chicken with sweet corn and mango salsa.
Matt commented ‘SAUCE IT is an exciting new way to shop like an award winning chef does, giving you access to all the very best produce that was once only available to the restaurant world’.

If you are a shellfish fan, you’ll love Salcombe’s finest shellfish box which includes the finest Salcombe crab and lobster from a small day boat, packed on the quayside and sent direct to you, straight from Chris the fisherman. Is there anything finer than a simply boiled fresh crab with lemon, mayo and crusty bread? For the lobster, the king of crustaceans, the BBQ is perfect! Salcombe is famous for its crab and lobster, in fact it reaches nearly every corner of the globe, and if you’re looking for fresh seafood for that family feast, our shellfish is landed by one small boat and delivered straight to your door.

For the Spanish food lover, the El Gordo box has the most amazing Spanish products; ones that you will only find in restaurants such as Barrafina or Pizarro. SAUCE IT have brought together the absolute best of the best small Spanish producers of outstanding quality. Sit back, relax, imagine you are taking in the sights and sounds of San Sebastian, and indulge in some the worlds finest ingredients, enjoyed with a glass of Manzanilla sherry, naturally!

There are also boxes from well-known chefs such as Ben Tish, Sabrina Ghayour and Jane Baxter. A selection of wine boxes are available, handpicked by the team at SAUCE IT and their black book of wine experts.

Those involved in SAUCE IT, and we suspect, our customers, are pioneers in a world of discovery, fans of independent travel and favour self-selection rather than the package choice. When you purchase a box with SAUCE IT, an order is then placed with our suppliers. For example, your Salcombe crab is in the sea right up to the time it’s sent to you, your vegetables are picked to order and the ingredients for your box are collated on the day of dispatch. We supply our chef-collated boxes direct to your door in our eco friendly packaging, avoiding singular product or environmentally damaging deliveries. You will not find expensive and unnecessary packaging with SAUCE IT, we let the ingredients themselves do the talking!

All the boxes are compiled by the country’s finest restaurant suppliers. Buying from SAUCE IT supports fabulous fishermen, awesome organic vegetable growers, higher welfare meat producers and farmers, and some amazing but small artisan food heroes. Matt and the team at SAUCE IT will also give you fantastic hints, top tips and fabulous recipes to go with your outstanding ingredients. This is undoubtedly the concept epicureans have been waiting for!

We love it!

S.Pellegrino Presents Limited Edition Bottle Dedicated To Vogue Italia

12212377_10153337964098031_36043757_n

S.Pellegrino presents its new special limited edition bottle dedicated to Vogue Italia, a sparkling celebration for a global partnership to support the most talented young chefs and designers from around the world.

 

S.Pellegrino, the world famous sparkling water, synonymous with gourmet food culture, presents the new special edition bottle dedicated to Vogue Italia, that will be served on the best tables of South Africa from the end 2015.

san_pellegrino_fratellini_lowres-20

The bottle has been created to celebrate the extraordinary worldwide partnership of these two proud ambassadors of the Italian style and art of living. Together with the highly renowned and influential magazine, a true worldwide fashion icon, the water symbol of fine dining will give birth to a unique project, combining Italian food and style, two Italian undisputed excellences.

Some of the world’s most talented young chefs, came from different countries and joined a group of emerging designers to compete in an unexpected challenge.

Mixing together taste, art and fashion.

5-fashezine-san_pellegrino_fratellini_lowres-16

The chefs were judged by an international jury that awarded the best one as S.Pellegrino Young Chef 2015 (#SPYoungChef); while the editorial staff of Vogue Italia chose the most talented designer.

Capture

The information to participate in such unique projects is available on www.finedininglovers.com, the online magazine for food enthusiasts proudly endorsed by S.Pellegrino and Acqua Panna and the culminating event – the S.Pellegrino Young Chef 2015 took place a few months ago in Milan, where S.Pellegrino was the official water of Expo Milano 2015 and of the Italian Pavillion.

THE ESSENCE OF S.PELLEGRINO…

S.Pellegrino has made its presence known, thanks to its lively and long-lived bubbles, which feel creamy on the palate, and a slightly salty taste, well-balanced with acidity for an overall refreshing, and thirst-quenching feel. A perfect drink for a flavorful meal, to balance a full-bodied wine or to sample on its own, its middle-size bubbles, persistent carbonation and rich minerality make it one of the most renowned mineral waters in the world. Thanks to its persistent effervescence, it brings out the best in the tastiest dishes and aromas.

www.corinne-modelling.co.uk

Corinne@frostmagazine.com

@ladycdtt

Mayfair Pizza Co Restaurant Review

The Mayfair Pizza Co is in a truly beautiful part of Mayfair, Lancashire Court. One of those little hidden gems of London. I arrived on a sunny day with a friend to review. The restaurant is beautiful, refined and classy. It is a happy and relaxing setting. I order a coke and my friend has some water and we order some olives to get us going. The olives are delicious and fresh and come with salted almonds.

To start I have the Dorset Crab Salad with Apple, Avocado and my friend has the Salt & Pepper Squid with Saffron Aioli. My crab salad is very unique and comes in a crab shell. It has lots of different textures and ingredients that go together wonderfully. It is unique and tastes great. My friend, Lynn, is a fan of her squid and says it is good. She would have liked a plate however. Overall presentation is great and the service is first-class.

 Mayfair Pizza Co Restaurant Review, London, pizza, restaurant, review , pizza,  squid, crabs, food, food porn, Mayfair Pizza Co Restaurant Review crab

What we don’t have for our mains is the hottest pizza in town. The Mayfair Pizza Co have the spiciest pizza going at the moment. I didn’t try it as I am heavily pregnant and didn’t want to go into labour but it sure looked good. Read all about it via the above link. Executive Chef Michael Lecouter’s latest creation is must-try for any discerning pizza connoisseur.

For our mains I have the Chicken Milanese with Rosemary Potatoes, Red Onion Jam & Tender Stem Broccoli. Lynn has the

Fiorentina pizza which comes with Mascarpone, Spinach, Soft Boiled Egg, Parmesan, Ex Virgin Olive Oil. My chicken is good, the rosemary potatoes are perfect and so yummy, the red onion jam goes well with everything and is delicious, as is the tender stem broccoli which is perfectly cooked. Lynn loves her pizza. The soft boiled egg, rather than the traditional fried egg on top throws us initially, especially as it is cold. The pizza is good however and the soft boiled egg gives a different touch.

Mayfair Pizza Co Restaurant Review pizza Mayfair Pizza Co Restaurant Review chicken milanese

For dessert I have a Trio of Gelato. The ice cream is delicious. It tastes home made and if I wasn’t so full I could have had seconds and thirds. Lynn wimps out and doesn’t have dessert. In her defence she is going swimming later and I have eaten so much I would sink.

Mayfair Pizza Co Restaurant Review dessert gelato

The Mayfair Co is a wonderful place to eat. Beautiful, classy and relaxing. Even the loos are beautiful. The food is top-notch and the service is impeccable. Go and see for yourself.

 

Mayfair Pizza Co.

4 Lancashire Court, New Bond Street,

London W1S 1EY

www.mayfairpizzaco.com

@mayfairpizzaco

Romantic Food Ideas For Valentine’s: Queen of Tarts

Romantic Food Ideas For Valentine's Queen of TartsThe perfect savoury starter developed from the Good Housekeeping Institute’s famous Triple-Tested recipes, a team of expert GHI chefs have created and tested this dish to ensure it satisfies every time.

 

Queen of Tarts

 

 

Hands-on time: 15min

Cooking time: 25min

Serves: 6

 

Ingredients:

For the puff pastry: 

  • 225g (8oz) strong white bread flour
  • 225g (8oz) butter, chilled
  • 1tbsp lemon juice

For the filling:

  • 300g (11oz) light cream cheese
  • Finely grated zest of 1 lemon
  • 2tbsp fresh dill, finely chopped
  • 200g (7oz) pack hot-smoked or smoked salmon, skinned and flaked
  • 4 spring onions, finely sliced

 

Method:

  1. Sift the flour into a bowl with a pinch of salt. Dice 50g (2oz) of the butter. Flatten the rest into a 2.5cm (1in) thick slab.
  2. Rub the diced butter into the flour. Then, using a knife, stir in the lemon juice and about 280ml (9½fl oz) cold water to make soft, elastic dough. Knead on a lightly floured surface until smooth. Cut a cross through half the depth.
  3. Open out the ‘flaps’ and roll out the dough, keeping the centre four times as thick as the flaps.
  4. Put the slab of butter in the centre and fold the flaps over it. Gently roll out to make a rectangle measuring 40.5 x 20.5cm (16 x 8in). Mark off three equal sections from top to bottom. Fold the bottom third of the pastry up over the middle, and the top third down. Wrap in clingfilm and chill for 30min (or freeze for 5-10min).
  5. Repeat the rolling, resting and turning four more times, ensuring the folded edges are to the sides each time.
  6. To make the tarts, preheat oven 200°C (180°C fan) mark 6. Unroll puff pastry and cut or stamp out six individual-sized heart shapes, about 9cm (3½in) diameter. Arrange hearts on baking sheets, spacing a little apart. Score a border 1cm (½in) from the edge of each heart. Use a fork to prick pastry well inside the border.
  7. Bake pastry hearts until golden and risen – about 20-25min. Remove from oven and use the back of a spoon to press down the pastry carefully inside the border to make room for the filling. Cool completely, then tip/scrape out any loose crumbs from the cases (so they won’t get into the filling).
  8. To make filling, mix together cream cheese, most of the lemon zest and dill, and some seasoning (if mixture is too thick, loosen with a little milk). Spoon into cooled tarts, level gently, then top with the flaked salmon and spring onions. Scatter over the remaining lemon zest and dill, and some freshly grated black pepper. Serve.

 

 

 

 

Olive It! The Essential Olive Recipe Book Review

I love this book, I really do. I love olives and will eat them in anything. Unfortunately when it comes to cooking I don’t have much of an imagination. Luckily for me this amazing book has olive recipes a plenty, along with a history of olives, the healthy facts on olives, information on the Olive It! campaign and lots of other great stuff.

My mouth was watering all the way through reading this book. The recipes are also amazing, some are also very unique. I highly recommend this book for olive obsessives like myself.

oliveitrecipebookreview

A delicious ensemble of olive marinades, tapenades, tapas feasting tips and recipes that will spark your imagination.

Designed to inspire you, this beautiful recipe book will take you on a journey of true discovery. Combining tradition with a contemporary twist, the Olive it! recipe book has a dish for everyone and every season, from innovative marinades to tantalising tapas and tapenades.

Join celebrated Spanish chefs José Pizarro and Omar Allibhoy as they share the joy of olives and family-trusted recipes that have passed down generations. Having both grown up surrounded by olive trees and immersed in the Mediterranean diet and culture, their love of olives is deep rooted and evident in these inspired olive dishes. With over 40 recipes that will spark your imagination and awaken new taste sensations, explore unique yet delicious combinations, such as green olives with figs, orange and bay to more adventurous combinations such as black olives with wasabi, ginger and smoked salmon and green olives with manchengo, chorizo and melon.

 

“Cooking with olives can be fun and exciting, and we hope this book will inspire you in the kitchen and encourage you to create these quick, easy and delicious recipes at home for your loved ones.’

“Olives on their own are great as a tasty snack but when seasoned with new and inventive combinations of ingredients they can produce a true explosion of taste.”

–  Omar Allibhoy

Michael Caines Leek and Potato Soup Recipe

 

leekandpotatoesoap

Prep time; 30 minutes

 

Ingredients

300g Peeled potatoes, cut to a medium dice

400g Leeks, chopped and washed

200g Onions, sliced

100g Butter

1 liter Water

500ml Chicken stock

Bouquet Garni (parsley stalks and thyme wrapped in celery and leek then bound with string)

4 Large scallops

1 tblsp Olive oil

Salt and Pepper

Chopped chives

4 tbsp. double cream

 

Method 

Place the onions and leeks in a saucepan, along with the butter, and cook until soft and without colouring them. Add the water, chicken bouillon, bouquet garni and potatoes and bring to the boil. Season with salt and pepper and reduce the heat and simmer for 30 minutes. After this time remove the bouquet garni then blend with a hand blender until smooth. Finally pass the soup through a sieve and correct the seasoning if required.

 

Season the scallops with salt and pepper, add some olive oil to the non-stick pan and heat well.

 

Now seal off the scallops in a non-stick pan until golden brown on both sides, remove from the pan and place the scallops into the middle of each of the bowls, now pour in the soup around and serve.

 

Sprinkle with chives and dribble a spoonful of double cream around the bowl.

 

Enjoy!

 

Uniform Foodies App
Chef Michael Caines and Uniformdating.com, the UK’s top dating site for uniformed singles, have partnered up to develop an app dedicated to uniformed professionals favourite foods!

 

Following a national survey to find out the UK’s uniformed professions favourite dishes, Michael Caines has develop these dishes into a range of delicious, easy-to-make recipes. All these, and many more recipes are available on the Uniform Foodies recipe app.

 

Uniform Foodies is available on iTunes iOS, 69p
Please click here

 

 

 

Mo Farah, Robbie Williams, Ewan McGregor and Sienna Miller join forces to demand George Osborne keep his promises on aid

Mo Farah, Robbie Williams, Ewan McGregor and Sienna Miller join forces to demand George Osborne keep his promises on aid

 

Chancellor George Osborne will be in the good books of a host of stars – including Mo Farah, Robbie Williams, Ewan McGregor and Sienna Miller – IF he keeps his promises on international aid in the forthcoming Budget on March 20th.

 

Stars from the world of music, film and sport have joined forces to write a joint letter to George Osborne, urging him to take action to help end world hunger. Nearly thirty high profile individuals beseech him to keep his promises on international aid and crack down on tax dodging by big businesses working in poor countries.

 

The letter:

Dear Chancellor,

 

I am writing to thank you for your leadership in protecting the aid budget. By announcing in the Budget that the UK will give 0.7% of national income to life saving aid, you’ll be making good a 43-year-old promise and helping millions of people in their fight against poverty and hunger

 

In 2012, the UK demonstrated inspiring global leadership and community spirit through our hosting of the Olympic Games. This year, the UK Government has an opportunity to build on that promising legacy, when it hosts a major summit on food and hunger and chairs the G8 in June.

 

Keeping our word and doing the right thing are part of what Britain stands for. We can be proud that, in the face of crises, in good times and bad, the British public show great strength and generosity. Because of this, we can be collectively proud that huge strides have been made in reducing poverty and 14,000 fewer children are dying each day than in 1990.

 

The world is at a tipping point where we could abolish absolute poverty but hunger is threatening to reverse these achievements. Food prices have been higher than ever in recent years, affecting people everywhere and climate change is making things worse.

 

By matching the strength of spirit of the British people, we could be the generation that starts to end hunger.

 

No budget decisions can be taken lightly, but investing in the long term will be cheaper for all of us. We simply can’t afford hunger to rise to the emergency famine levels we saw in 2011.

 

In order for poor countries to be self-sufficient, as well as investment in aid they also need their own revenue to spend on fighting hunger. That is why the IF campaign is also calling on the UK and other governments to change global rules to make sure companies pay their fair share of tax in the poor countries in which they operate.

 

Along with others, I am proud that the UK is keeping its promise to provide 0.7% of our income for life saving aid and leading the way on vital tax reforms, which will provide a lasting solution for the world’s poorest people.

 

Yours Sincerely

 

Mo Farah, Olympic Gold Medallist; Robbie Williams, Singer; Ewan McGregor, Actor

Bill Nighy, Actor; Jemima Khan, Journalist and Campaigner; Sienna Miller, Actor; Raymond Blanc, Chef; Dermot O’Leary, Presenter; Helena Christensen, Model; Angelique Kidjo, Singer; Michael Sheen, Actor; Eddie Izzard, Comedian; Shazia Mirza, Comedienne; Tamsin Greig, Actor; Tom Hiddleston, Actor; Keeley Hawes, Actor; Joanne Froggatt, Actor; Fay Ripley, Actor; Valentine Warner, Chef; Vivek Singh, Chef; Emilia Fox, Actor; Miriam Margolyes, Actor; Jimmy Doherty, Presenter ; Roger Lloyd Pack, Actor ; Billy Boyd, Actor; Atul Kochar, Chef; Jun Tanaka, Chef, Cat Deeley, TV Presenter

 

 

Jenny Ricks, Enough Food for Everyone spokesperson said:

“Millions of people across the UK backed Make Poverty History and we can be proud that the Government will next week deliver on a promise we made then to the world’s poorest.

“British aid will help many of the 1 in 8 people in the world who go to bed hungry each night.

 

“This Budget can also assist poor countries to help themselves by enabling them to collect taxes from companies refusing to pay their fair share.

 

“Trillions of pounds is hidden in tax havens while people in the UK are struggling to make ends meet and in poor countries two million children starve to death every year.

“Cracking down on tax dodging in this year’s Budget would be a win-win – it will help poor people abroad but also those at home.”

Enough Food for Everyone IF is a coalition of 160 organisations and counting which have joined together to campaign for action by the G8 on the issue of global hunger. The last time we worked together at this scale was for Make Poverty History. Now that the G8 group of world leaders are returning to the UK in June, we are demanding they take action on hunger.

 

Poor countries lose around $160 billion every year to tax dodging, money which could be used to support vital services or invested in agriculture to make sure everyone has enough food. That’s more than three times what they receive in aid and is enough money to save the lives of 230 children under 5 every single day – that’s almost 8 primary school classes

The Government has pledged to make tackling tax avoidance by multinationals a priority for the G8 summit. The UK has an opportunity to show real leadership by putting its own house in order in the Budget.

 

Sign up now at www.enoughfoodif.org and make sure the G8 leaders put food on the agenda when they meet in the UK in June.

Actor John Thomson, Chef Simon Rimmer make delicious healthy Chicken Curry

With summer here, it’s time for men to peel off layers of clothing and reveal our bodies for the warmer months ahead. And while millions of the opposite sex have been dieting and heading to the gym, men are now rivalling them when it comes to getting in shape for beach season.

John Thomson is backing LivSmarter’s campaign to bring back the FELLAS – food-enjoying, life-loving, active sports-fans, to show men it’s cool to be a ‘bloke’ again, to be happy and to get fit and lose weight.

We all know how easy it is for those extra pounds to creep up on us and how hard it can be cutting out all your favourite treats.

So with this in mind, Simon Rimmer has created a delicious and healthy chicken curry that will make watching what you eat that little bit easier.

Watch our video to find out how you can make a delicious low fat meal and get tips on how to lose weight healthily and sensibly.