Asparagus with Poached Egg and Parmesan
If I can’t bang on about asparagus this week then when can I? If you ever eat the stuff they send us from Peru in
If I can’t bang on about asparagus this week then when can I? If you ever eat the stuff they send us from Peru in
Broccoli is pretty dull, but at the moment there’s an amazing crop of English purple and it tastes amazing in the way that people bang
On Thursday of last week I was in one of those general shops that has veg on the front and spotted some lovely beetroot. Back
Last week we ran our first Michelin Star Chef master-class with John Burton Race (**), Martin Blunos(**) and Ed Baines. The idea is to offer
Hiring our City based, commercial kitchens when we don’t offer team-building event’s is a growing side to the business. A large company of Contact Caterers
I’ve always thought the most inspirational way of cooking is just going to markets and seeing what looks great. Generally everything is in season and
Welcome to the first Underground Cookery School Blog which I’ll be updating every few weeks, keeping you in touch with topical issues like seasonal ingredients,
This week we have a really simple and easy recipe for cooking Kale, a tasty and nutritious vegetable that makes a great accompaniment to any
This video shows how to make a delicious wine jelly. Perfect for serving with Pork and Venison, or on its own as a desert.
Learn how to easily make a great Bolognese Sauce in this easy how-to video.
We’ve run cooking experiences for a huge range of clients…
