Tag Archives: WC1A 2LS

Visiting Borough Market with Le Cordon Bleu’s Chef Emil Minev

Posted on 2017-05-05 by tikichris

Experiencing Borough Market with Le Cordon Bleu’s Culinary Arts Director, Chef Emil Minev, was a real eye opener – and a definite palate pleaser! Continue reading →

Posted in Drink, Food, London, Recipes, Shopping, Wine | Tagged bloomsbury, Bloomsbury Square, borough, Borough High Street, borough market, Borough Market Cookhouse, borough wines, Borough Wines & Beers, chef, Chef Emil Minev, chefs, Drink, Emil Minev, Food, lamb, LE CORDON BLEU, Le Cordon Bleu London, London, recipes, Rhug Estate, SE1, SE1 1TL, Shopping, south london, southwark, Three Crown Square, Turnips Borough Market, WC1, WC1A 2LS, wine, 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 →