I was in bed, and excited. Down stairs, in the fridge, sat over a litre of double cream, and it all had to go. Ice cream was therefore the only option, but having decided this, I was now obsessing over the much more pressing issue of flavour. Poblado Coffee and cardamom? Check. Rubarb a rosemari? Why not? But what …
Month: May 2018
As a pizza chef, cheese is my canvas. It holds within it, the potential to transform bread and tomato into a universally loved foodstuff. Our pizza cheese of choice has the power to transport us, from the streets of Parma to the caves of Roquefort-sur-Soulzon, and as a Welsh chef, this ability is precious. No longer …
What’s a man to do with too much cream? Freeze it of course! One of the many benefits of restaurant work, is wastage. Not so much from a business perspective, but on a personal note, it’s great! This week it was 1.2 litres of cream that I needed a use for. The first thing that …