Hugh Fearnley-Whittingstall’s back for a brand new series, and with autumn in full swing and winter on its way it’s time to stock the larder and enjoy everything these seasons have in store. Hugh lives in Devon – cider country – and is keen to make perry, as pear cider is known.
Gordon Ramsay’s F Word returns to Channel 4 this autumn with an exciting new mission: the nationwide search for The F Word’s Best Local Restaurant .
The nation’s favourite food show will celebrate the very best of Britain’s independent local restaurants and seek out the highest quality food at affordable prices with the help of nominations from 10,000 restaurant-goers across the country.
Check out the interview with Gordon below:
Celebrity Chef Gordon Ramsay has agreed to judge on he new American version of popular British cookery show, Masterchef.
The show will air on US TV network Fox, the channel behind Gordon’s Hells Kitchen and Kitchen Nightmares. The format of the show will mirror the Australian version and will see an X Factor type vibe with judges, eliminations…the lot!
So Gordon returns for a fifth series of the F Word, and what’s changed? Well, his mission in this series is to find Britain’s best restaurant – and one assumes he’s disqualified due to the potential for self-nepotism, if such a thing exists…
Anywho, last night we met chefs from Leeds and Bristol who had to do the good old telly fave, a cook-off. One of those chefs was Diego De Re, and he was more than a match for Gordon, which made his segments rather entertaining.
It was fun to watch Diego berating Gordon for his dearth of black bristled pastry brushes – so you can easily spot if a few fell out in your ravioli – and the irascible Gordon trying to keep a lid on his famous temper.
The major downside for me on last night’s new series opener was the presence of Katie Price, the world’s most non-biodegradable woman. Granted, she would go to the opening of an envelope, but I felt it devalued the show somewhat that Gordon and Katie felt behoved to resort to seriously unsubtle double entendre concerning breasts, of the chicken and silicone kind… Read more & comment »
Jimmy Doherty’s mission to unravel the scientific secrets behind mass food production continues with an investigation into the contents of homemade sandwiches.
Why does supermarket bread stay soft longer than home-baked bread? Jimmy attempts to recreate some “supermarket bread”, building his own factory mixer from a metal dustbin. He also wonders what it is about processed cheese slices that people love so much – after all, they’re only 60 per cent cheese. Could it simply be that they’re sliced-bread shaped? Back in the barn, Jimmy sets up his own processed-cheese production line to find out what the other ingredients are.
Not that long ago, we had the rather less interesting Restaurant In Our Living Room paving the way for shows about entrepreneurial sorts making a few quid out of turning their homes into “pop-up” restaurants.
And I have to say, minutes into this new BBC offering last night, I was hooked, largely thanks to the fact that Mike and Tina Pemberton – the old hands at the business of turning their home into a restaurant – were sent in to advise newbie and wannabe restaurateurs Matt and Marie.
The chemistry between the couples was instant, and it was entirely antagonistic. Brilliant. Watching their ‘relationship’ unfold as Tina and Mike attempted to give advice to Matt that was entirely unwelcome, and eschewed in no uncertain terms, was far more interesting then the foodie side of the show. Read more & comment »
Gordon Ramsay’s F Word returns to Channel 4 this autumn with an exciting new mission: the nationwide search for The F Word’s Best Local Restaurant .
The nation’s favourite food show will celebrate the very best of Britain’s independent local restaurants and seek out the highest quality food at affordable prices with the help of nominations from 10,000 restaurant-goers across the country.
Now that the nights are drawing in and it’s just too dang cold to go anywhere, why not cosy up with your telly and a duvet, because there are some great shows on this week.
And as it’s soon Halloween, we’ve got lots of scary recommendations that should make sure you need to sleep with the light on for a week or so! Read more & comment »
Heston Blumenthal is back to find out if the restaurant he transformed is still up to scratch, whether profits are up, and if Little Chef is planning to roll out his concept as a model for other restaurants. Things get off to a bad start when Heston is denied access to the kitchen by the regional manager. And when he finally gets in he sees first hand that some of his dishes have been modified using cheaper ingredients. How will Little Chef’s chief executive Ian Pegler explain? And, against all odds, has Heston changed Little Chef at Popham to the extent that it can win entry to The Good Food Guide?
Wednesday 28 October 2009
9:00pm, Channel 4
After sitting through one and a half hours of MasterChef, The Professionals, I’d begun to not only lose the will to live but I thought there was a very good possibility I was living in Groundhog Day…
Greg and Michael’s phrases are as worn as Dot Cotton’s mac and are equally as bland now that we’ve heard them sixty gazillion times.
And the trouble with MasterChef – and any number of other similar shows – is that once you’ve described how the judges described something as nutty or bolshy-sweet or said, “Here’s the smokiness coming through”, you’ve been there and done that… Read more & comment »
Virgin 1 offered up this lovechild of Come Dine With Me and Virgin Cooks, and I was fairly bored, fairly fast.
And I had some questions about hygiene and so on too… aren’t there rules and regulations about that kind of thing?
Apparently, each of the couples who feature on the show have undertaken a Level 2 Food Hygiene award via the internet, which takes about two hours from start to certificate. Mmm, I’m not entirely sure that’s sufficient. And what about the premises they’re cooking in? Aren’t they supposed to be inspected or something? Read more & comment »
Grilled lamb with feta and lemon; Thai-inspired noodle sou; and a tasty smokey tomato sauce for pasta are on the menu this week, as Nigel Slater continues to share his passion for easy-to-make, delicious food.
Most people don’t have time to follow cookery books and, in this series, there’s no need to write down complicated recipes as Nigel’s unflustered style makes these feasts easy to remember.
Welcome to Primetime Picks; I hope you’re having a lovely, relaxing Sunday in preparation for the week ahead. And to help you plan that week, here’s what we recommend you watch on TV in the next seven days… Read more & comment »
Celebrity chef Keith Floyd has suffered a heart attack and died aged 65.
James Sheen, the ghost-writer of his autobiography, reports that he passed away last night at his partner’s home in Dorset.
Keith’s last appearance was at the Piotrish Food Guide on 9 September 2009.
Food fanatic Nigel Slater continues to raid his cupboards, fridge and vegetable patch, as he cooks up some more Simple Suppers.
This week, Nigel concentrates on transforming leftovers into delicious suppers by adding just a few simple ingredients. He shows viewers how the remains of a Sunday roast can become a tasty chicken salad with cous cous and oranges; uses up leftover mash to create potato cakes with a creamy sauce; makes a quick and easy dessert of rhubarb tart with mascarpone cream; shares an imaginative new way to serve mackerel; and makes a tempting leek risotto, served with parmesan crisps.
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