You are here
Home > Masterclass

Chocolate making: The bean-to-bar process explained

Cocoa pod shell, Diamond Chocolate Factory

It’s been a while since my chocolate trip to Grenada but I’ve only recently trawled through all the photographs and video footage that I captured on the island. Sometimes, when you delve into forgotten hauls, you find some unexpected gems. For me, it was the surprise discovery of the video snippets that I took inside…

The Monica Galetti Experience

Qin Xie with Monica Galetti, Monica Galetti Experience, Cactus Kitchen

Earlier this month I went to Cactus Kitchens, a newish cookery school in Clapham, for the Monica Galetti experience. It’s not the cheapest of cookery experiences but it was a fun day with wines matched to the food we cooked. We made seared salmon with beetroot, roast venison tenderloin with spiced cabbage and a pear tart…

Stephen Smith on wild foods

IPOF holding image

I was recently asked if I’d like to pose some questions on wild foods to Stephen Smith at Bohemia on Jersey. (It follows a little series of videos where I asked Phil Howard questions about pasta and vinaigrettes.) Smith had just taken up post as head chef at the recently reopened restaurant on the Channel Islands…

Phil Howard on vinaigrettes

Rob Weston and Phil Howard, Nespresso with Phil Howard

Some people know that during and after my time at Leiths I’ve been in a lot of Michelin kitchens to do stages, for personal and professional interest. One of these was the two Michelin-starred The Square in Mayfair. Of all the restaurant kitchens I’ve been in, it was most like what I had imagined a…

Phil Howard on pasta

Rob Weston and Phil Howard, Nespresso with Phil Howard

Some people know that during and after my time at Leiths I’ve been in a lot of Michelin kitchens to do stages, for personal and professional interest. One of these was the two Michelin-starred The Square in Mayfair. Of all the restaurant kitchens I’ve been in, it was most like what I had imagined a kitchen…

Jam making with Vivien Lloyd

Empty jars ready for jam, jam making with Vivien Lloyd

I’ve had a lot of jam in my life, as I’m sure more people have. On toast, on crumpets, in porridge, in doughnuts, with scones, with tea – the options are really endless. And I can happily extol the virtues of a good jam too – setness, colour, flavour, texture etc. But the making of…

Top