Tag Archives: #CookSchoolGBC

Stress-Free Summer Cooking with Chef Adam Gray

Posted on 2017-07-06 by tikichris

Chef Adam Gray’s recipe for grilled tuna steak with red cabbage coleslaw and stem broccoli is sizzling summer dish that’s super scrumptious and easy to prepare. Continue reading →

Posted in Food, Great British Chefs, London, Recipes, Shopping | Tagged #CookSchoolGBC, adam gray, Chef Adam Gray, chefs, cole slaw, cole slaw recipe, cookery school, Cookery School at Little Portland Street, fish, Fish recipes, fitzrovia, Food, GREAT BRITISH CHEFS, Great British Chefs Cook School, grilled tuna, grilled tuna steak, LITTLE PORTLAND STREET, London, marylebone, oxford circus, recipes, regent street, restaurants, seafood, Shopping, tuna recipe, W1, W1W 8BW, Лондон, لندن, ロンドン, 伦敦 | Leave a comment

Recipe: Norwegian Cod, Wild Garlic Miso and Barbecued Asparagus | #OhMyCod

Posted on 2017-05-04 by tikichris

Here’s a skrei-umptious recipe: cod with wild garlic miso and barbecued asparagus, compliments of Chef Robin Gill of The Dairy in Clapham via the Great British Chefs website. With the wild garlic and the asparagus, it makes a great dish for the mid spring feasting. Continue reading →

Posted in Food, Great British Chefs, London, Oh My Cod, Recipes, Restaurants, Shopping | Tagged #CookSchoolGBC, #OhMyCod, Anthony Boyd, bloomsbury, Bloomsbury Square, Chef Anthony Boyd, Chef Robin Gill, chefs, cod, Cod recipes, fish, Fish recipes, Food, GREAT BRITISH CHEFS, Great British Chefs Cook School, LE CORDON BLEU, Le Cordon Bleu London, London, Master Chef Anthony Boyd, norwegian cod, Oh My Cod, Recipe: Norwegian Cod, recipes, restaurants, Robin Gill, seafood, Shopping, Skrei recipes, SKREI®, tacos, The Dairy, tikichris recipes, WC1, WC1A 2LS, Wild Garlic Miso and Barbecued Asparagus, Лондон, لندن, ロンドン, 伦敦 | Leave a comment

Sous Vide Cook School with Great British Chefs

Posted on 2017-01-18 by tikichris

I had a fun and informative time at a recent sous vide masterclass hosted by Great British Chef at Le Cordon Bleu with Master Chef Eric Bediat of Le Cordon Bleu and Head Chef Russell Bateman of Colette’s at The Grove sharing instruction and recipes. Continue reading →