Leading content discovery platform Outbrain has been busily measuring our online movie-related antics by recording the page views of articles about Hollywood’s up and coming releases. Based on the data recorded worldwide, lovable everyman Paul Rudd’s Ant Man comes out on top, while Channing Tatum ripping his clothes off again in Magic Mike XXL is a close runner-up. [More on Top 10 Films]Ant ManBritish CinemaCinemaFilmMarvelMoviesPaul RuddSuperheroesTop 10 Films
Created by James Cooper, Head Chef at the AA Rosette Coach House Restaurant, this recipe for Twice Baked Cheese Soufflé is easy to make and tastes delicious.
James Cooper is well-known in the Lake District for the way he uses the wonderful local produce and for his creativity skill. His roots are founded in British cooking but his experience takes you well beyond that so expect to find some favourite British dishes but with the odd unexpected twist!
The menu changes regularly at The Coach House Restaurant to reflect the season and its produce; it currently features this Twice Baked Cheese Soufflé dish which has proved to be a hit with diners.
Twice baked cheese soufflé
By James Cooper, Head Chef at The Coach House Restaurant
You will need 4-5 moulds (e.g. porcelain tea cups or dariole moulds) and a deep baking tray
Conv 155º C – 45-50 mins
Gas 175º C 50-55 mins
¾ pint/400ml of milk
2 medium eggs separated
3 oz/75gms grated cheese, gruyere or strong cheddar
Tsp English mustard
Salt and pepper
- Grease the moulds with butter and line with finely grated parmesan cheese
- Melt the butter in a mixing bowl adding the flour to create a roux. Set aside
- Heat the milk in a heavy duty pan to a simmer and then whisk in the roux. Lower the heat and allow the roux to cook for 3-4 minutes stirring with a wooden spoon. Remove from the heat.
- Add the mustard, cheese, salt and pepper and parsley to taste. ( At this stage smoked haddock or cooked mushrooms could be added for a different twist)
- Whisk the egg whites to a ¾ whip consistency.
- Fold the egg yolks into the cheese mixture, followed by 1/3 of the whisked egg whites and then add the remaining whites being careful not to over mix.
- Divide between the moulds, filling to just below the top.
- Place the moulds into the baking tray and place in the heated oven. Fill the tray with boiling water to half way up the moulds. Close the oven door.
- When cooked they should have risen slightly with a brown crust on top.
- Remove from the oven and allow the moulds to cool. Then chill in the refrigerator.
- Remove soufflé from the moulds by placing them in a bath of hot water for 10-15 seconds.
- Place in a suitable oven proof dish, pour over some cream and top with grated cheese.
- Place in a fairly hot oven for about 10 mins until golden brown and bubbling.
The Coach House Restaurant
Bassenthwaite, Keswick, Cumbria, CA12 4QG
www.coachhouserestaurant.co.uk | 017687 76629
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Disney’s Tomorrowland gets its premiere at Disneyland in California with George Clooney and family riding the famous monorail to the after party.
Disney’s Tomorrowland: A World Beyond enjoyed its world premiere at Disneyland with star George Clooney and family in attendance yesterday. The film, which opens in the UK on May 22nd, is inspired by the Disney theme park’s “Tomorrowland” world which was first seen at Disneyland in 1955 and created to take thrill-seekers on an adventurous journey into the future.
For more on the film and a selection of images from the Disneyland premiere, check out Top 10 Films.george clooneytomorrowland
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In what promises to be Cannes 2015’s keynote speech, Netflix honcho Ted Sarandos is set to discuss the impact of video-of-demand distribution and its impact on future film production in front of an A-List audience.
“We are delighted to welcome Ted Sarandos to Cannes. Netflix is a key player among the new wave of companies using innovative approaches and enhancing technology to create new models driving the industry forward. Ted is a huge addition to our line up and extraordinarily well positioned to address some of the key themes that we will be exploring at NEXT,” said **Jerome Paillard** the Executive Director of the Marché du Film. [Find out more at Top 10 Films]netflixnewstop10films
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View Quest, a British-based company that develops innovative audio products, Offering award winning sound quality and packed full of innovative functionality including DAB+ and Apple device docking, the ColourGen range now consists of teal, brown, emerald green, blue and mustard, all of which will be added to the existing line up of black, cream and red.
Our panel of testers where extremely impressed with the look and sound quality of the View Quest Retro radio. they felt that tested alongside some of the more well – known market leaders available on the high street that this radio offered value for money (within this price range) and stood out against some of it’s more expensive peers.RadioRechnologyReviewView Quest
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Warner Bros. Pictures has announced a multi-picture agreement with IMAX cinemas to release nearly 3 dozen films from the studio’s slate through 2020…
“With this multi-picture deal, IMAX and Warner Bros. continue a lengthy and substantial partnership, which is invested in bringing the highest-quality entertainment to the most awe-inspiring cinematic experience,” said Greg Foster, Senior Executive Vice President, IMAX Corp. and CEO of IMAX Entertainment. “But at its core, this deal enriches and broadens IMAX’s relationship with key filmmakers, who have always been a top priority for Warner Bros. in bringing the most compelling cinema to audiences around the world.” [Read more at Top 10 Films]No tags
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Primrose’s Kitchen today announces that it will be stocked in Waitrose stores across the country! Following the huge success of Primrose’s Kitchen in department stores and independent food stores across the UK and in Europe, the award-winning muesli producer is now stocked in 198 Waitrose stores nationwide. Waitrose will stock Primrose’s Kitchen Raw Vegetable Muesli in both the Raw Carrot & Cinnamon and Raw Beetroot & Ginger flavours.
The step from department stores and independent food stores to a major national supermarket chain has been important to Primrose’s Kitchen, helping more people to learn about a naturopathic diet. Founder Primrose Matheson, has a background in naturopathy and complementary healthy studies and creates products following the naturopathic principles: be natural, eat natural, live natural.
With increased awareness of the chemicals and preservatives added to many foods in this day and age, Primrose’s Kitchen offers a natural alternative that doesn’t compromise on taste. Naturopathic Nutrition stresses the use of whole and organic foods as medicine – an integral concept of healing in many indigenous societies. Today, we see that a return to chemical-free foods, along with other dietary measures, is an effective answer to many health complaints and common conditions.
Primrose, Founder of Primrose’s Kitchen, commented: “I decided to create Primrose’s Kitchen after feeling unenthusiastic about the ‘health foods’ available when looking for something for myself. I decided to invent my own delicious, nutritious and exciting products and they proved quite popular! To now be launching into Waitrose is an incredible feeling. Healthy foods are not just “health foods” anymore, they are becoming mainstream which is what they should have been all along. People are becoming more aware and responsible about what they are eating which is an important step in reconnecting ourselves with our bodies and health and being more connected to our planet as a whole.
“We have seen an increase in demand for our products as well as an interest from our customers looking to lead a more natural lifestyle. Waitrose will help us offer an alternative to traditional breakfast mueslis to a wide audience and we’re excited to see what the response will be.”
Primrose’s Kitchen products are not only fantastic as a nutritious breakfast but can act as a great snack or light lunch throughout the day. The Raw Vegetable Mueslis can also be used in a range of delicious recipes such as this gluten free, dairy free, refined sugar free berry and beetroot mini cheesecakes:
1 cup Primrose’s Kitchen beet and ginger muesli
7 soft dates
2 tbsp water
2 1/2 cups cashews, soaked overnight
1/2 cup lemon juice
1/2 cup agave syrup
1 tbsp coconut oil, liquefied
2 tsp vanilla extract
Frozen blackberries and raspberries
In a food processor, mix the muesli, the water and the dates to combine until a dough forms.
Press the mixture firmly into muffin cups, use the back of a spoon or your fingers to flatten the surface. Set aside.
In a blender, whiz the drained cashews, agave syrup, lemon juice and vanilla till smooth.
Add the hot coconut oil and blend again.
Use a big dessert spoon to dollop the mixture over the base you have prepared. Pop some of the frozen berries inside.
When you have finished, set in the freezer for at least three hours. Transfer to the fridge to soften a little before serving. Right before serving, align the rest of the frozen berries neatly on top.FoodPrimroseShoppingWaitrose
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The business-to-business arm of British tea and coffee merchant Ringtons is set for expansion in the south of England following appointment of a new Business Development Manager.
Brandon Thurley will be responsible for growing the 108 year old family business amongst cafes, restaurants, businesses and hotels across the south of England and the Midlands, as well as supporting and building on relationships with Ringtons’ existing national accounts.
Having left school at 18, Brandon ran his own car valeting business for seven years before embarking on a career in sales within the catering industry. Over the years Brandon has taken on a number of sales roles, promoting a range of products from commercial hot dogs, to take away ancillaries and espresso machines.
With 10 years of experience in the commercial coffee industry, Brandon joins Ringtons Beverages after almost six years at Dutch coffee company Douwe Egberts and most recently he worked for Crown Coffee.
Speaking of his appointment Brandon Thurley said: “Having worked in the coffee and commercial catering industry for a number of years I was looking for a role which would allow me to apply my existing skill-set and offer me a new challenge, and Ringtons did just that. The opportunity to learn about tea from one of the UK’s longest standing tea merchants was a great pull for me and the fact Ringtons blends and packs all of its tea in its own UK factory is a big bonus which will appeal greatly to prospective customers.
“Ringtons also has its own coffee roaster which means businesses benefit from fresh, premium roasted quality coffee and there is some very exciting plans in the pipeline for growth in this area. For me it’s a great time to be joining the company and I’m sure businesses in the area I cover will be just as impressed by the full service beverage solutions Ringtons can provide.”
Outside of work, Brandon is a keen Tottenham Hotspur fan, has a passion for motorsport, and is a keen DIY enthusiast having just embarked on the renovation of his recently-bought 1900s home in Reading.
John Broad Ringtons Beverages sales manager said: “I worked with Brandon a number of years ago at Douwe Egberts so when we were looking for someone to take over our existing client base in the Midlands and expand the business further in the south of the country, I immediately thought of Brandon.
“Although geographically our careers have taken us in different directions we have always remained in touch, and Brandon’s experience, in particular in the coffee and espresso machine industries, makes him a great advocate for the quality coffee, machinery and customer service Ringtons is renowned for. There are some very exciting plans in the pipeline for the expansion of Ringtons Beverages and we are confident Brandon is going to be hugely successful in helping us reach our goals.”
Ringtons Beverages division has been operating for over 30 years. The division supplies leading hotels, restaurants, cafes and businesses with the highest quality tea, coffee, catering supplies and espresso equipment as well as training and venue design services.Brandon ThurleyRingtons
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A Chicken, Mushroom, English Mustard & Cream Pie made by Great North Pie Co. has taken home the title of Supreme Champion at this year’s world-renowned British Pie Awards. Beating 830 other pies to secure the much sought-after trophy and £1,000 cash prize, this truly remarkable Chicken Pie won the judges over with its exquisite appearance and perfect balance of taste and texture.
Neil Broomfield, pie maker from Great North Pie Co. commented: “The competition at this year’s British Pie Awards was huge and some of the pies were amazing. We’re so proud to win the award and be amongst some of the best pie makers in the country. We work hard to ensure that everything we produce is the best quality and that’s what we’re all about as a company. The team we have know this, and they put so much effort into keeping the standards we set. It is unbelievable that we have been named Supreme Champion.”
The seventh annual British Pie Awards took place in Melton Mowbray on 22 and 23 April and this year 830 pies were entered from 131 professional bakers and butchers. 109 top pie perfectionists were involved in the judging process, including TV chef Andy Bates, leading food critic Charles Campion and renowned food writer Xanthe Clay.
Matthew O’Callaghan, Chairman of the British Pie Awards, added: “What a year for the Awards – we’ve seen a truly varied and plentiful plethora of pies. The standard of entrants this year was higher than ever before, and Neil and the Great North Pie Co team can be very proud of being crowned Champion.
“Each year we hold the Awards to encourage innovation in pies and I believe we have outdone ourselves this year. I’d like to give my sincere thanks to all involved, including our judges, sponsors, volunteers and of course, all our wonderful pie makers.”
As well as the Supreme Champion, many other deserving pies received accolades. Most notably, Boghall Butchers in West Lothian, Scotland walked way with seven certificates including a first place for its Chicken Pie as well as being awarded second place in the Steak & Kidney Pie Class, the Lamb Pie Class and Dessert Pie Class and third place in the Fish Pie Class and the Vegetarian Pie Class.
Leicester-based, 190 year old pie makers, Walker & Son performed exceptionally well, sweeping the board with first second and third places in the Savoury Pie Class and receiving accolades in the Chicken & Other Meat Pie Class and the Bride’s Pie Class.
Classes at this year’s Awards were expanded to 20 in order to include a wider range of pies. One of the new classes for 2015 was the ‘Free From’ class, only allowing entries from pies free from gluten. Proving an exceptionally popular class, pie producers from across the country entered their gluten free pies, but the Free From Steak & Ale Pie produced by The Biddestone Arms pie came out on top.
James Hedges from The Biddestone Arms enthused: “We were very pleased to see that a class had been dedicated to gluten free pies this year and were absolutely ecstatic to be named the winner. This new class attracted a lot of entries; more than ever, pie makers are recognising a growing need for gluten free alternatives, so to be named class winner is very humbling.”
The Speciality Class at this year’s British Pie Awards encouraged pie makers to create showstopping pies fit for the centrepiece at a wedding. Judges for the ‘Bride’s Pie’ class munched their way through carefully crafted creations, ornately decorated pastry and delicious sweet and savoury fillings. The Chicken, Champagne & Truffle Pie produced by Nice Piewas chosen as the ‘Bride’s Pie’ class winner and deemed truly fit to ‘pie the knot’.
Katharine Walmsley from Nice Pie commented: “The Speciality Class is a real chance to show how creative you can be as a pie maker, and creating a ‘Bride’s Pie’ is the perfect platform to show off! With so many wacky and wonderful wedding entries to this class, we were delighted to be named class winner.”
British Pie AwardsChampionChicken Pie
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The Magdalen Chapter is delighted to announce the appointment of Matt Downing as Head Chef. Matt will oversee the entire culinary direction of the top exeter hotel. He has been Sous Chef at the hotel since it opened in 2012.
Matt said: “I am so thrilled to be taking the reigns of The Magdalen Chapter. I am looking forward to really putting my stamp on The Restaurant, looking at things with a fresh pair of eyes, but still keeping our core ethos that our guests know and love – uncomplicated, unpretentious, great tasting seasonal food. I’m working with our bar manager to make The Magdalen Chapter the place to be in Exeter for socialising. Whether it’s a light lunch, cocktails and tapas or a glass of wine and a pizza sat on a deck chair in the garden, I want the hotel to be enjoyed by all.”
Hotel General Manager Fiona Moores said: “Matt has truly demonstrated his commitment to excellence and dedication to The Magdalen Chapter over the past two and a half years. We’re thrilled to have seen and supported his progress and his visions for The Restaurant in his new role as Head Chef are really exciting, so watch this space.”
Former Professional South West Chef of the Year, Matt has a rich pedigree of experience having been mentoured in Charcuterie by Marc Frederic. This training enables Matt to bring his extensive knowledge of cured meat dishes such as Bresaola, Coppa Ham, Pancetta, Chorizo and Black Pudding to menus at The Magdalen Chapter.
Matt joined the kitchen brigade at The Magdalen Chapter following 10 years at The Jack in the Green.
Matt is a seasoned professional when it comes to cookery demonstrations having appeared at numerous Food Festivals including Torquay Food Festival, Exeter Cattle Market’s Celebration of Beef, Matford and The Devon County Show to name but a few.
Matt has his own allotment and is passionate about top quality fresh produce. He relishes making his own preserves and chutneys from the produce he has grown. Matt’s perfect Sunday would be spent with his wife Kerry and two sons Jack and Jasper digging up potatoes and picking strawberries on his vegetable plot.
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