Infotel Magazine | Edition 17 | June 2017

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Charm, character and cheers to the beers at Best Western Beamish Hall Hotel! We step inside this 12th century beauty to discover fabulous food, a micro-brewery and meet the new chef. Beer Day Britain beckons so take a tour of one of the many breweries around Britain or relax and unwind in a lovely Laura Ashley hotel, where English countryside charm reigns supreme!

INTERVIEW

Do any celebrity chefs inspire you? And if

you had to compare yourself to one, who

would you say you most resemble in terms

of cooking style and/or temperament?

Yes. Michel Roux Jr.

When you go home, who does the cooking?

Are you territorial in the kitchen!?

My Wife. She’s a talented person in the kitchen

and likes to be the provider!

The #shelfie - a chef’s five must have herbs

and spices always available on the shelf!

What are yours?

Fresh Basil, Thyme, Rosemary, Lemongrass

and Mint.

What’s your favourite cuisine and why?

My passion for cooking can’t allow me to

choose! It’s like choosing your favourite movie.

Given my mood, the weather and location,

it can all change whether British, Italian,

Indian, Thai and so on. My love for it all makes

it impossible to decide!

Which famous person, dead or alive, would

you love to cook for and what would you

serve them?

Michel Roux Jr. Lobster and spinach Soufflé

with white port sauce, topped with grilled

scallop scented with dill.

If you were stranded on a desert island

and allowed one item or ingredient from

your kitchen, what would it be and why?

Any fish so I can have it for breakfast, lunch

and dinner!

You’re sharing a recipe with our readers

today, why did you choose this one?

Northumberland Fillet Tournedos Rossini.

It’s tasty, high quality and simple.

Turn to page 29 for Chef’s Recipe >>

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