Sue and Ollie are feeling all continental as talk turns to traditional French cuisine . . . have they lost their place in the culinary world or is classic cooking still important?
Research has shown that home cooks are becoming more adventurous, both in terms of flavours and techniques. But as a nation, are we equipped with the basic skills to be truly competent in the kitchen?
To discuss this, Sue and Ollie welcome to the studio Colin Westal from Le Cordon Bleu, the world’s largest network of culinary and hospitality schools. Colin explains that the focus for students is more on learning classic French techniques, rather than recipes, as these are the essential tools for gastronomic success.
Luckily for the team, Colin has also brought in a sneak preview of Le Cordon Bleu’s upcoming plant-based course – which, much to Sue’s delight, takes the form of two absolutely delicious dishes in which the veggies are the heroes.
It takes a lot of courage to switch from one career to another, so Anna Richey’s tale of transformation from journalist to liquid egg white producer is quite the story. She comes out of her shell to discuss the success of Two Chicks and, of course, Colin is on hand to give us all the secret of a perfect poached egg.
The underground pantry
The Bottle Shop special #4
The Bottle Shop special #3
The Bottle Shop special #2
The Bottle Shop special #1
Keelham Farm Shop special
Roberson Winery special
Some wee Scottish specialities
Make sure your summer is special
CanO you believe 3D food printing?!
Food & Drink Expo 2018 - part 2
Food & Drink Expo 2018 special
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Staying sharp with new food trends
Who are the FoodTalk Awards finalists?
Bread, jam, gin
Gin, grappa and good advice
Cooking for royalty & reading The Grocer
Great British Chefs Research 2018: Part 2
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