Due South Chefs Ltd

Words, thoughts, recipes, ideas & workings from the Head Chef - Michael Bremner & the brigade at Brighton's award winning beachfront restaurant Due South.

Tuesday, 29 November 2011

Textures of pear with parsnip and vanilla

›
The combination of pear and parsnip works really well together in savoury dishes like pork or pheasant, also works well in desserts like I d...
Sunday, 30 October 2011

Second rosette

›
 My team and me here at Due South are very happy with getting our second rosette! Check out the plate, looks good. 
Monday, 17 October 2011

All Stars at 'The Pass'

›
A little while back I got an invite from Matt Gillan to cook one course at his special 3 day event All stars 9 courses 9 different chefs, ea...
Sunday, 2 October 2011

Agar

›
Agar is a vegetarian setting agent obtained from several species of red algea, and is very interesting to use. There are a few things I u...
Wednesday, 21 September 2011

Honey gone wild

›
Honey is one ingredients that needs very little done to it. It can be used on starters, mains and desserts. It is fantastic but when you get...
‹
›
Home
View web version

Contributors

  • Carla
  • G*M*S*C BRIGHTON
  • Michael Bremner
Powered by Blogger.