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All Posts By FEAST Editorial Team

Birmingham Hippodrome is First Theatre in the UK to be Awarded an AA Rosette

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Birmingham Hippodrome has become the first theatre in the UK to be awarded an AA Rosette.

The coveted One AA Rosette, which is only awarded to around 10% of UK restaurants, was given to the theatre’s Circle Restaurant for the skill, care and excellent quality ingredients which go into the menus thus achieving standards that stand out in the local area.

Birmingham Hippodrome’s culinary team is headed by Head Chef Chris Bratt-Rose who takes advantage of seasonal produce, sources locally wherever possible and adapts his menus on a regular basis.

Gary Aymes, Director of Hospitality and Service said “A huge congratulations to Chris and his hard working team. Bearing in mind the Hippodrome is one of the most visited theatre’s in the UK, the service time restraints brought about by ‘curtain up times’ and the 95 seat capacity of the restaurant the team do a fantastic job producing a consistently high standard of food and service.”

The award follows on from a review from local food critic, Paul Fulford, a blog from respected food writer Richard McComb and a Certificate of Excellence grading from Trip Advisor.

The AA’s Rosettes were introduced over 50 years ago as an award system reflecting and recognising the first nationwide scheme for assessing the quality of food served by restaurants and hotels. The awards are made solely on the basis of a meal visit or visits by one or more of the AA’s hotel and restaurant inspectors, who have unrivalled breadth and depth of experience in assessing quality.

Simon Numphud, AA Hotel Services Business manager commented: “The achievement of a one AA Rosette Award recognises high standards, consistency and precision, serving food prepared with care and with evident selection of fresh, seasonal quality ingredients. Good understanding and use of technical skills are demonstrated in the cooking, with clarity of flavours shining through.”

Birmingham Hippodrome’s stylish Circle Restaurant, situated just a short walk away from the auditorium, offers a relaxing dining experience with tempting modern menus and an extensive wine list. It is open two hours before curtain up on performance days.

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Paris House Appoints New Restaurant Manager

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Guillaume Gorichon has been appointed as Restaurant Manager at the Michelin-starred Paris House Restaurant in Bedfordshire. Having previously held positions at The Bath Priory, Cliveden House Hotel and The Gleneagles Hotel, Guillaume has an outstanding record of achievement. He will be working closely with Chef Owner, Phil Fanning to ensure the finest service is delivered to customers.

The appointment comes at an exciting time for the restaurant; within the last year the restaurant has gained increased exposure in the national media and featured in the Waitrose Good Food Guide Top 50 list for the first time. “After a fantastic year of growth since taking over ownership of the restaurant last January, we recruited Guillaume to raise the standards of our front of house team even further. With a strong background in wine, we are sure he will bring his distinctive style to our beverage lists also.” says Chef Owner, Phil Fanning.

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Ant Man Is The Most Anticipated Movie According to Research By Outbrain

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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]

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Twice Baked Cheese Soufflé from The Coach House Restaurant

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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

Oven temperature:

Conv 155º C – 45-50 mins

Gas 175º C 50-55 mins



¾ pint/400ml of milk

2oz/50gms butter

2oz/50gms flour

2 medium eggs separated

3 oz/75gms grated cheese, gruyere or strong cheddar

Tsp English mustard

Salt and pepper

Chopped parsley

Grated parmesan


To serve

Double cream

Grated cheese



  1. Grease the moulds with butter and line with finely grated parmesan cheese
  2. Melt the butter in a mixing bowl adding the flour to create a roux. Set aside
  3. 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.
  4. 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)
  5. Whisk the egg whites to a ¾ whip consistency.
  6. 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.
  7. Divide between the moulds, filling to just below the top.
  8. 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.
  9. When cooked they should have risen slightly with a brown crust on top.
  10. Remove from the oven and allow the moulds to cool. Then chill in the refrigerator.


To serve

  1. Remove soufflé from the moulds by placing them in a bath of hot water for 10-15 seconds.
  2. Place in a suitable oven proof dish, pour over some cream and top with grated cheese.
  3. Place in a fairly hot oven for about 10 mins until golden brown and bubbling.


The Coach House Restaurant
Bassenthwaite, Keswick, Cumbria, CA12 4QG | 017687 76629

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George Clooney Attends Tomorrowland World Premiere As Disney Unveils Its Latest Movie

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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.

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Netflix: The Future of Film Distribution

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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]

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View Quest Retro

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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.

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Warner Bros Team Up With IMAX For Major Movie Distribution Deal

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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]

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Primrose’s Kitchen Launches Nationwide In Waitrose Supermarkets

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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.

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Bringing a Ringtons Cuppa to the South of England

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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.

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