At The Pass

A selection of recipes kindly provided by top chefs from around the world.

With thanks to Rovos Rail for allowing us to reproduce some of the recipes of dishes enjoyed on their trains and special thanks to the chefs who produced them for us. Please note that these recipes are the chefs' own working recipes.

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Andrew Baird lists his recreations as scuba diving, he is a PADI divemaster, fishing, gardening, photography, golf and driving. Born in Sheffield he became head chef at Longueville Manor in 1990, today he is the Manor's unassuming, highly acclaimed, international and national award-winning Executive Head Chef.

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Mark Jordan decided at school that he wanted to be a chef.

Having trained under Keith Floyd, been inspired by Jean Cristophe Novelli to create food to Michelin star standard, and honing his skills at several Michelin-star restaurants and other noted fine dining establishments he joined the Atlantic Hotel in 2004 as Head Chef. Today he is the hotel's Executive Head Chef with a stunning cookery book, Ocean Voyage, and several TV appearances under his belt.

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...cooks up mushrooms

Celebrity chef, James Martin, has created six new mushroom inspired recipes in conjunction with the Mushroom Bureau to show that mushrooms are a tasty addition to most dishes. As well as being tasty mushrooms offer a number of health benefits, as they are a source of Vitamin D, high in protein and low in calories – making them an excellent option for any diet.

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