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Cyrus Todiwala, Café Spice Namasté
Jobs
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Egham
Closing Date: 15/06/2013 -
Canary Wharf, London
Closing Date: 15/06/2013 -
London
Closing Date: 25/05/2013 -
Coventry
Closing Date: 23/06/2013
Events
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Manchester 2 Likes
Date: 26/05/2013 09:00
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Beaufort, Gloucestershire 1 Likes
Date: 08/09/2013 12:00
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London 1 Likes
Date: 09/07/2013 19:00
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London - Paris 3 Likes
Date: 04/10/2013 08:00
Recipe Search
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Morecambe bay crab bisque, hest bank marsh samphire, Lancashire fennel, saffron
0 people like thisStarter cooked by Drew Metcalfe from Punchbowl at Crosthwaite in Cumbria Heat of North West Young Chef Competition 2013
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Fillet Of Plaice, Purple Sprouting Broccoli, Morecambe Bay Shrimps, Roast Bone Sauce
2 people like thisMain course cooked by Daniel Akrigg, Cumbria Young Chef of the Year 2013
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Brother David baked in Cartmel Crusader Ale Crust with Pickled Onions
2 people like this -
Gorse flower custard with strawberry and coconut sorbet, banana and strawberry compote and banana tuille
2 people like thisDessert cooked by Aaron McNamara in Cumbria Heat 2013 at Kendal College, 3rd April.
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Hogget rump, with seared lamb sweet bread
2 people like thisMain course cooked by Aaron McNamara in Cumbria Heat 2013
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Flaked line caught sustainable salted Coley
3 people like thisStarter cooked by Aaron McNamara in Cumbria Heat of the North West Young Chef Competition 2013.
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Garden Bed - Young Vegetables, Jamon, Foraged Herbs and Flowers
0 people like thisBy @dyljcarter
Inspired by the Spring Garden. Served with Flowers and Herbs foraged from my local area and Spanish Jamon Iberico. Lemon Puree for tartness and the Jamon Crumble to imitate soil. (All Temperatures Are In Degrees Celcius.
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Pan Fried Ullswater Trout with cauliflower and horseradish puree, tempura cauliflower and pickled cucumber.
9 people like thisStarter cooked by Aimee Trelore during the 2012 Cumbria Heat of the North West Young Chef of the Year Competition.
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Pan Fried Ullswater Trout with cauliflower and horseradish puree, tempura cauliflower and pickled cucumber.
9 people like thisStarter cooked by Aimee Trelore during the 2012 Cumbria Heat of the North West Young Chef of the Year Competition.
Cumbrian loin of lamb, hand picked wild garlic mash, morels, baby leeks, anchovy & rosemary butter
By @northwestyoungchef
Main Course cooked by Drew Metcalfe from Punchbowl at Crosthwaite in Cumbria Heat of North West Young Chef Competition 2013