This month a cocktail by the UK’s Bartender of the Year 2013, Gareth Evans, will be unveiled for service in the British Airways Concorde Room, at London Heathrow Terminal 5. Offering a luxurious taste of the capital’s incredible cocktail scene, guests will be able to enjoy Gareth’s aperitif, the Tanqueray BA175 pre-flight.
The cocktail, named The Tanqueray BA175, will be served in an elegant champagne flute with equal 25ml measures of pink grapefruit juice, apricot liquor and Tanqueray No. TEN gin topped with champagne. Offering a playful twist on the classic French 75, the delicately balanced aperitif was created by Gareth in 2013 as he succeeded in the rigorous search to find the UK World Class Bartender of the Year.
Gareth Evans says,
“It is an honour to have my cocktail served in this iconic destination within Heathrow. When people started flying many years ago it was common to enjoy cocktails on board and pre-flight. It’s great that British Airways is celebrating our current ‘golden era’ for cocktails by supporting World Class and serving world class cocktails in their Concorde Room.”
The cocktail is being served to mark the second consecutive year World Class™ and British Airways have partnered to find the UK World Class™ Bartender of the Year as part of the global World Class competition.
Apparently unsuitable for live broadcast – A Banned TGI Fridays Advert… too risqué for some??
Michelin-starred chef Mark Sargeant has teamed up with Simply beef and lamb to encourage everyone to be more adventurous with lamb this spring.
New research from Simply beef and lamb shows that over 90 per cent of people believe that the British palate is becoming more adventurous and inspired by international flavours, lamb topped the list of meats people wished they had the skills to cook more with (21%). Used widely throughout the Indian sub-continent, the middle east and north Africa, lamb is one of the most versatile meats around and perfectly complements an array of spices for dishes that are full of flavour.
To show you just how easy it is to bring a touch of the exotic to your lamb cooking, Mark has developed a series of easy to follow recipes and online videos, including a guide to the different lamb cuts and how to use them. Mark’fs quick and easy Lamb Tagine recipe is inspired by the flavours of north African countries such as Morocco and Tunisia. This dish combines succulent lamb shoulder with aromatic ginger, turmeric, paprika, saffron, cinnamon and thyme and incorporates the signature north african sweetness of dried apricots and pomegranate seeds. Serve the tagine with fluffy steamed couscous for a delicious family supper.
Mark Sargeant Lamb Tagine
LAMB TAGINE INGREDIENTS
• 675g lean boneless lamb shoulder, cut up
• 30ml/2tbsp oil
• 3 shallots or 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 2tsp ground ginger
• ¼tsp ground turmeric
• ¼tsp sweet paprika
• Salt and freshly milled black pepper
• Pinch saffron threads
• 450ml hot water
• 1 cinnamon stick
• 2 sprigs fresh thyme
• 3-4 dried apricots, chopped
• 3tbsp fresh chopped coriander
• 2tbsp fresh pomegranate seeds
A fun infographic from RDO Kitchen Appliances. They tell me that “We carried out some research last year and have created a fun guide from the results for those who have experienced failed kitchen hacks in their home. We are told that the issues included are the most common…”
Memories of holidays, warm, friendly restaurants with delectable dishes helped us create our Chicken and Chorizo Paella – with an added secret ingredient!
Video Video Chicken and Chorizo Paella
The City Kitchen is a brand of freshly made ready meals, inspired by the world travels of the City Kitchen chefs. Some of the most popular dishes in the range include the King Prawn, Chicken and Chorizo Paella