At The Pass

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

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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Recipes kindly shared with the Foody Traveller by Master Chef Grant Hawthorne.

Grant Hawthorne, Capetonian by birth but living in the UK for the last 12 years is one of the Master Chefs of Great Britain. When not working as a freelance chef and consultant he produces his own range of Peri Peri sauces and marinades - African Volcano, visit www.africanvolcano.com. Grant has also become involved with the Street Food movement and can be found most Saturdays at Maltby Street, just off London’s Borough Market.

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