|
Daniel Clifford (chef)
Daniel Clifford (born 6 August 1973) is an English chef who is best known for his work at the two Michelin star restaurant Midsummer House. He was also named one of the winners of the 2012 and 2013 series of the BBC television show the '' Great British Menu''. He was chef patron of a gastro pub in Little Dunmow, Essex, named The Flitch of Bacon, which held one Michelin star from 2018 to 2021. Daniel is married to his wife Alice and has five daughters and two stepsons. Early life Clifford was born 6 August 1973 in Canterbury, Kent. His father is Tony Clifford and his mother is Denise Clifford, ''née'' Wynn. He attended Canterbury High School. Career Clifford was first employed in a restaurant in 1989 as a commis chef at the Howfield Manor Hotel in his home town of Canterbury, Kent. He moved in 1992 to become the first commis chef at The Bell Inn in Aston Clinton, and became a demi-chef de partie at Marco Pierre White's Box Tree through 1993. He was chef de partie at Mill ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Cube (restaurant)
The Cube is a pop-up restaurant created by Electrolux. Since 2011, two versions of the restaurant have been located in different cities in Europe, where a number of guest celebrity chefs have brought teams and dishes from their own restaurants to cook in the spaces. Description The Cube was designed by Park Associati design studio in Milan, and the construction covers a space of 140 m2. It has an outside balcony allowing for a 360-degree field of vision. The exterior shell is made of aluminium and has hexagonal shapes cut into the shell by laser in order to allow light into the interior. The pop-up restaurant acts as a promotional device for home appliance manufacturer Electrolux, and the restaurant is fitted out with their equipment. Two copies of The Cube were made, and they both tour Europe in a different city each year. During 2011, versions of the restaurant visited Milan and Brussels, while in 2012 they are in London and Stockholm. The restaurant proved so popular in L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leeds
Leeds () is a City status in the United Kingdom, city and the administrative centre of the City of Leeds district in West Yorkshire, England. It is built around the River Aire and is in the eastern foothills of the Pennines. It is also the third-largest settlement (by population) in England, after London and Birmingham. The city was a small manorial borough in the 13th century and a market town in the 16th century. It expanded by becoming a major production centre, including of carbonated water where it was invented in the 1760s, and trading centre (mainly with wool) for the 17th and 18th centuries. It was a major mill town during the Industrial Revolution. It was also known for its flax industry, Foundry, iron foundries, engineering and printing, as well as shopping, with several surviving Victorian era arcades, such as Leeds Kirkgate Market, Kirkgate Market. City status was awarded in 1893, a populous urban centre formed in the following century which absorbed surrounding vi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Living People
Related categories * :Year of birth missing (living people) / :Year of birth unknown * :Date of birth missing (living people) / :Date of birth unknown * :Place of birth missing (living people) / :Place of birth unknown * :Year of death missing / :Year of death unknown * :Date of death missing / :Date of death unknown * :Place of death missing / :Place of death unknown * :Missing middle or first names See also * :Dead people * :Template:L, which generates this category or death years, and birth year and sort keys. : {{DEFAULTSORT:Living people 21st-century people People by status ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Foie Gras
Foie gras (, ; ) is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding). Foie gras is a popular and well-known delicacy in French cuisine. Its flavour is rich, buttery, and delicate, unlike an ordinary duck or goose liver. Foie gras is sold whole or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. French law states, "Foie gras belongs to the protected cultural and gastronomical heritage of France." The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding. Today, France is by far the largest producer and consumer of foie gras, though there are producers and markets worldwide, particularly in other European nations, the United States, and China. Gavage-based foie gra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Forages
Foraging is searching for wild food resources. It affects an animal's fitness because it plays an important role in an animal's ability to survive and reproduce. Foraging theory is a branch of behavioral ecology that studies the foraging behavior of animals in response to the environment where the animal lives. Behavioral ecologists use economic models and categories to understand foraging; many of these models are a type of optimal model. Thus foraging theory is discussed in terms of optimizing a payoff from a foraging decision. The payoff for many of these models is the amount of energy an animal receives per unit time, more specifically, the highest ratio of energetic gain to cost while foraging. Foraging theory predicts that the decisions that maximize energy per unit time and thus deliver the highest payoff will be selected for and persist. Key words used to describe foraging behavior include ''resources'', the elements necessary for survival and reproduction which have a l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Fat Duck
The Fat Duck is a fine dining restaurant in Bray, Berkshire, England. It is run by celebrity chef proprietor Heston Blumenthal. Housed in a 16th-century building that had previously been the site of the Bell pub, the Fat Duck opened on 16 August 1995. Although it originally served food similar to that of a French bistro, it soon acquired a reputation for precision and invention, and has been at the forefront of many modern culinary developments, such as food pairing, flavour encapsulation and multi-sensory cooking. The number of staff in the kitchen has increased from four when it first opened to 42, resulting in a ratio of one kitchen staff member per customer. The restaurant gained its first Michelin star in 1999, its second in 2002 and its third in 2004, making it one of three in the United Kingdom to earn three Michelin stars. It lost its status as a three-starred restaurant in the 2016 guide due to renovation preventing it from being open for assessment. The restaurant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molecular Gastronomy
Molecular gastronomy is the scientific approach of nutrition from primarily the perspective of chemistry. The composition ( molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products. It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures. Nicholas Kurti, Hungarian physicist, and Hervé This, at the INRA in France, coined "Molecular and Physical Gastronomy" in 1988. While there are those who label others' work as gastronomy, there is a population of chefs who identify as autonomous individuals in their field as chefs. Examples Eponymous recipes New dishes named after famous scientists include: *Gibbs – infusing vanilla pods in egg white with sugar, adding olive oil and then microwav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ferran Adrià
Ferran Adrià i Acosta (; born 14 May 1962) is a Spanish chef. He was the head chef of the ''El Bulli'' restaurant in Roses, Girona, Roses on the Costa Brava and is considered one of the best chefs in the world. He has often collaborated with his brother, the renowned pastry chef Albert Adrià. Career Ferran Adrià began his culinary career in 1980 during his stint as a dishwasher at the Hotel Playafels, in the town of Castelldefels. The ''chef de cuisine'' at this hotel taught him traditional Spanish cuisine. At 19 he was drafted into military service where he worked as a cook. In 1984, at the age of 22, Adrià joined the kitchen staff of elBulli as a line cook. Eighteen months later he became the head chef. In 1994, Ferran Adrià and Juli Soler (his partner) sold 20% of their business to Miquel Horta (a Spanish millionaire and philanthropist and son of the founder of Nenuco) for 120 million Spanish peseta, pesetas. This event became a turning point for elBulli, the money was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heston Blumenthal
Heston Marc Blumenthal (; born 27 May 1966) is a British celebrity chef, TV personality and food writer. Blumenthal is regarded as a pioneer of multi-sensory cooking, food pairing and flavour encapsulation. He came to public attention with unusual recipes, such as bacon-and-egg ice cream and snail porridge. His recipes for triple-cooked chips and soft-centred Scotch eggs have been widely imitated. He has advocated a scientific approach to cooking, for which he has been awarded honorary degrees from Reading, Bristol and London universities and made an honorary Fellow of the Royal Society of Chemistry. Blumenthal's public profile has been increased by a number of television series, most notably for Channel 4, as well as a product range for the Waitrose supermarket chain introduced in 2010. He is the proprietor of the Fat Duck in Bray, Berkshire, a three- Michelin-star restaurant which is widely regarded as one of the best in the world. Blumenthal also owns Dinner, a two-Michel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt Bae
Nusret Gökçe (; born 1983), nicknamed Salt Bae, is a Turkish butcher, chef, food entertainer and restaurateur whose technique for preparing and seasoning meat became an Internet meme in January 2017. He owns Nusr-Et, a chain of luxury steak houses. , he has Nusr-Et branches in Turkey, Greece, the United States, the United Kingdom, the United Arab Emirates, Qatar, and Saudi Arabia. The name of his restaurant chain comes from his own name and "Et", which means "meat" in Turkish. Early life Nusret Gökçe was born in Paşalı, a village in Şenkaya district of Erzurum Province, to a Kurdish family. His father, Faik, was a mineworker. The family's finances forced him to leave school in the sixth grade (aged 11–12) to work as a butcher's apprentice in the Kadıköy district of Istanbul. Career Gökçe visited several countries including Argentina and the United States between 2007 and 2010, where he worked in local restaurants for free, in order to gain experience as a cook a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Michelin Starred Restaurants In Scotland
There are currently 11 restaurants in Scotland with a Michelin star rating, a rating system used by the Michelin Guide to grade restaurants based on their quality. List of Michelin-starred restaurants in Scotland See also * Complete list of Michelin three-starred restaurants * List of Michelin three-starred restaurants in the United Kingdom * Lists of restaurants This is an index of restaurant-related lists. A restaurant is a business establishment which prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are general ... References External links Michelin Red Guide2017 Michelin Guide for Great Britain & IrelandVisit Scotland website for Michelin Restaurants {{DEFAULTSORT:Michelin starred restaurants in Scotland * Michelin starred restaurants in Scotland Scottish cuisine-related lists ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Bank, London
The South Bank is an entertainment and commercial district in central London, next to the River Thames opposite the City of Westminster. It forms a narrow strip of riverside land within the London Borough of Lambeth (where it adjoins Albert Embankment) and the London Borough of Southwark, (where it adjoins Bankside). As such, the South Bank may be regarded as somewhat akin to the riverside part of an area known previously as Lambeth Marsh and North Lambeth. While the South Bank is not formally defined, it is generally understood to bounded by Westminster Bridge and Blackfriars Bridge, and to be centred approximately half a mile (800 metres) south-east of Charing Cross. The name South Bank was first widely used in 1951 during the Festival of Britain. The area's long list of attractions includes the County Hall complex, the Sea Life London Aquarium, the London Dungeon, Jubilee Gardens and the London Eye, the Southbank Centre, Royal Festival Hall, National Theatre, and BFI ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Leeds")
