Staff Canteen: Tom Heywood at Pignut Similar videos Martin McKee's spinach, ricotta and tomato frittata A recipe for care homes by chef Martin McKee. Influencers support petition demanding supermarkets commit to British eggs for British made food More than 40,500 British shoppers have signed a petition demanding supermarkets ditch imports and commit to British egg ingredients for own-label foods produced in the UK, which has gained a huge amount of support from consumers, MPs, and the UK’s top influencers, including Myleene Klass Tom Kerridge creates a classic omelette Arnold Bennett Two Michelin Star chef Tom Kerridge creates a classic omelette Arnold Bennett, with a slight twist. Paying huge respect to the original recipe, created at the Savoy Hotel London, that uses a folded omelette made with British Lion Eggs and poached smoke haddock glazed with a cheese sauce. The Recipe for Success. Episode 1. Exploring food safety for foodservice Food safety experts Sterling Crew and Dr Lisa Ackerley, speak to regulatory lawyer Kathryn Gilbertson about what to watch out for in foodservice when it comes to food safety, discussing best practice when it comes to sourcing and serving eggs.
Influencers support petition demanding supermarkets commit to British eggs for British made food More than 40,500 British shoppers have signed a petition demanding supermarkets ditch imports and commit to British egg ingredients for own-label foods produced in the UK, which has gained a huge amount of support from consumers, MPs, and the UK’s top influencers, including Myleene Klass
Tom Kerridge creates a classic omelette Arnold Bennett Two Michelin Star chef Tom Kerridge creates a classic omelette Arnold Bennett, with a slight twist. Paying huge respect to the original recipe, created at the Savoy Hotel London, that uses a folded omelette made with British Lion Eggs and poached smoke haddock glazed with a cheese sauce.
The Recipe for Success. Episode 1. Exploring food safety for foodservice Food safety experts Sterling Crew and Dr Lisa Ackerley, speak to regulatory lawyer Kathryn Gilbertson about what to watch out for in foodservice when it comes to food safety, discussing best practice when it comes to sourcing and serving eggs.
