About

I am a food and drink writer, chef, some-time publican, and restaurant manager. A qualified ASET trainer with over thirty years of experience working in hospitality. Now I am lucky enough to live and work in the Channel Islands with my beautiful family. I’ve worked on six islands and in probably just about every type of business you can imagine. From beachside burger joints to world-famous pizza restaurants and in more than a few really good food pubs, historic country inns, and a former RAC Blue Riband UK Hotel of the Year.

I have helped to create a small informal dining group, been an executive chef for a group of eighteen diverse bars and restaurants, demonstrated at food festivals, and contributed to the Real Food Festival Cookery Book, national and local publications, and podcasts. I am a proud member of the Guild of Food Writers and the British Guild of Beer Writers.

TEN THINGS TO KNOW ABOUT ME

My favourite food to eat is Chinese, I love a proper Cantonese meal.
My favourite thing to drink is Sherry, Pedro-Ximenez is to die for, try it poured over ice cream.
I grew up just about as far as possible as you can be from the sea in the United Kingdom.
I’m mildly Acrophobic but have ridden some of the world’s scariest roller coasters
I’m a massive fan of classic English detective fiction, stick me in a country house murder mystery and I’d be hunting for clues.
I survived hurricane Irene battering Key West, I’ve never ever seen vertical rain before!
I’m short-sighted and get told off by my daughters for not wearing my glasses.
I hate the texture of desiccated coconut.
My favourite country to visit is Italy, Rome and Florence battle it out as my favourite city.
I used to have ultra blonde hair as a child, now I’m struggling to keep any

The Online Cookery School

Sable Pastry

Sable Pastry – The word ‘ Sable ‘ is French for sand, which perfectly describes the texture of this rich crumbly biscuit-like sweet pastry. Adding sugar alters the structure of the finished dough giving it a melt in the mouth texture.

Thai Green Curry Paste

Thai green curry paste is used to make Thai green curry. You can buy commercial Thai green curry paste or make your own. Recipes may contain a number of variations, but most will include fresh green chillies, shallots, galangal, garlic, lemongrass, kaffir lime leaves, and Thai sweet basil.

Seasonal Produce – September

The summer seems to be hanging on for a little while longer and in the kitchen, there are lots of salad crops and plenty of peas, beans, and courgettes to brighten our plates. This is the time of year for the arrival of the first game and foraged wild mushrooms, whose rich earthy flavours are perfect partners and the season for mussels, oysters, and scallops.

Scones

A scone is a baked quick bread, with flour, fat and a raising agent, which were originally baked on a griddle and was around the size of a medium dining plate. The cooked scone would be cut into triangles, in Scotland thought to be one of the homes to the origins of the scone the large griddle cake is called a bannock. With the development of baking powder, scones became a popular recipe bake in the oven, slightly sweetened and often with the addition of an egg-wash glaze.