Archive | November, 2013

Poached pears in white wine & vanilla

6 x pears peeled and left in cold water and lemon juice (to stop them going brown) 1 x lemon 350ml x white wine 300ml x cold water 100g x sugar 1 – 2 x vanilla pods or 1tsp of vanilla paste. 1 – 2 tsp x arrow root Method Fill a bowl up full […]

Continue Reading

Events at etc Dexter house

We have had a few evening events this week at dexter and some great tasting and exciting food has been rolling over the pass. Pan seared Scottish scallops with kafir lime leaf salsa verde Schezuan roasted duck breast with beetroot and red onion jam, roast garlic and thyme crouton with red amaranth Just check out […]

Continue Reading

Magic Breakfast Christmas

Our commitment to our community It’s important to us that we involve ourselves in the communities around us and to that end we have decided to support Springboard UK and Magic Breakfast. Magic Breakfast and etc.venues With nearly 3.8 million children in the UK living in poverty and missing essential meals, the charity works to […]

Continue Reading

Baked Camembert

This is a great winter comfort dish in my opinion especially good for a Friday and Saturday evening. To prepare the Camembert. Remove the cheese from it’s plastic wrapping and place back in the wooden box. The cheese will bake in the wooden box. Make slits with a knife and stuff with slices of garlic […]

Continue Reading

Brain food from etc Maple House

Head Chef: Jennifer Goff My passion behind providing our Maple House delegates with brain-fuel is that people are sometimes unaware of how varied and exciting these foods can actually be, both to produce and to eat. Also, to endorse and promote healthy eating is always a good thing, so etc venues is a great outlet […]

Continue Reading

Brain food from etc Victoria

etc.venues Victoria Head Chef: Stephen Oakley Brain food to me is food that can slowly release energy into our body giving us the ability to concentrate and focus on the work we are doing. It is paramount that we give our clients a nutritional and healthy breakfast, lunch and snacks to keep them energised all […]

Continue Reading

Brain food from etc Avonmouth

Here’s a brief overview of our brain food philosphy from Mickey our Head Chef at Avonmouth House. Our thoughts on planning menus at here at Avonmouth come down to some simple guidelines, firstly, seasonality, is very important when planning menu’s so as to get the very best produce out there at the best possible prices. […]

Continue Reading

Pat Chun marinated steamed salmon with pak choi, bean shoots and black sesame seeds

4 x portions of salmon 100ml x pat chun (is a black sweetened rice vinegar, can get from good supermarkets/Chinese shops) 25ml x light soy sauce 1kg x pak choi (roughly cut) 200g x bean shoots 5 x spring onions 25g x black sesame seeds Salt & pepper to taste Take the Pat chun & […]

Continue Reading

Artichoke, bocconcini & Satsuma salad

1 x jar or pot of marinated artichokes (your choice) 300g x bocconcini (drained) 3 x Satsuma’s (peeled and segmented) 150g x sun blush tomatoes ½ x bunch flat leaf parley Salt & pepper to taste Olive oil to coat Drain your artichokes & sun blush and save the oil. Drain the bocconcini and put […]

Continue Reading

Brain food philosophy

Brain food for us is : Food that sustains a working day. From a nutritional point of view this means that our teams of chefs carefully considers our offering throughout the day in order to allow our delegates to be productive in our space. Though we are not here to educate nutritional values to our […]

Continue Reading