|
Angela Hartnett At The Connaught
Angela Hartnett at The Connaught, also known as MENU, was a restaurant owned by Gordon Ramsay Holdings and run by chef Angela Hartnett. It was located within The Connaught (hotel), The Connaught in Mayfair, London. The restaurant was opened following Ramsay's successful opening of Gordon Ramsay at Claridge's, within the Claridge's hotel, which is owned by the same equity group. Ramsay had originally been asked to move Restaurant Gordon Ramsay into the space, but suggested that Hartnett should run a new operation there instead. The restaurant was awarded a Michelin star in the 2004 guide and held it until it closed in 2007. History Following the successful opening of Gordon Ramsay at Claridge's, Gordon Ramsay was invited to attend a public relations event for the Savoy Group in New York. It was there that he heard that The Connaught (hotel), The Connaught hotel in London was looking for a chef to take over the restaurant operation, and had recently been showing around a chef from t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Angela Hartnett
Angela Maria Hartnett (born September 1968) is an English Michelin-starred chef. A protégée of Gordon Ramsay who became well known by her appearances on British television, she was Chef-Patron at Angela Hartnett at The Connaught in London. Currently, she is Chef-Patron for Murano in Mayfair, Café Murano in St James's and Covent Garden, Cucina Angelina in Courchevel (France) and joint owner of Merchant's Tavern in Shoreditch. Early life and education Angela Hartnett was born in Kent to Patrick Hartnett, an Irish sailor in the Merchant Navy, and Giuliana Pesci, whose parents had migrated from Bardi in Emilia-Romagna to Ferndale in the Rhondda Valley, part of a substantial Welsh Italian community. Her father died when she was seven years old. Her mother moved the young family (older brother and younger sister) to Upminster in Outer London to be closer to both sets of grandparents. Their Italian maternal grandmother cared for the children whilst Giuliana worked long hours ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aubergine (London Restaurant)
Aubergine was a restaurant in Chelsea, London. Owned by A-Z Restaurants, it was opened under chef Gordon Ramsay in 1993. Aubergine was awarded two Michelin stars in 1997, which it held until Ramsay left the restaurant in July 1998 following the sacking of Marcus Wareing from sister restaurant L'Oranger. It subsequently reopened and held a single Michelin star under William Drabble until he left the restaurant in 2009. Aubergine closed in 2010, pending a relaunch as an informal Italian restaurant. History The restaurant was opened by A-Z restaurants in 1993. The company was owned by Claudio Pulze, Franco Zanelleto and Giuliano Lotto. The company also opened a second, unrelated restaurant, called Memories of China, during 1993. Marco Pierre White knew the owners of the restaurant, and introduced his protégé, Gordon Ramsay, to them. The 26-year-old Ramsay was subsequently hired as head chef and given a 25% stake in the restaurant. Marcus Wareing was hired in 1993 as a sous chef, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prawn
Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten. The term "prawn"Mortenson, Philip B (2010''This is not a weasel: a close look at nature's most confusing terms''Pages 106–109, John Wiley & Sons. . is used particularly in the United Kingdom, Ireland, and Commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. Shrimp that are present in this category often belong to the suborder Dendrobranchiata. In North America, the term is used less frequently, typically for freshwater shrimp. The terms shrimp and prawn themselves lack scientific standing. Over the years, the way they are used has changed, and in contemporary usage the terms are almost interchangeable. Shrimp'' vs. ''prawn Regional distinctions The terms shrimp and prawn originated in Britain. In the use of common names for species, shrim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leek
The leek is a vegetable, a cultivar of ''Allium ampeloprasum'', the broadleaf wild leek ( syn. ''Allium porrum''). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus ''Allium'' also contains the onion, garlic, shallot, scallion, chive, and Chinese onion. Three closely related vegetables, elephant garlic, kurrat and Persian leek or ''tareh'', are also cultivars of ''A. ampeloprasum'', although different in their uses as food. Etymology Historically, many scientific names were used for leeks, but they are now all treated as cultivars of ''A. ampeloprasum''. The name ''leek'' developed from the Old English word , from which the modern English name for garlic also derives. means 'onion' in Old English and is a cognate with languages based on Old Norse; Danish ', Icelandic ', Norwegian ' and Swedish '. German uses ' for leek, but in Dutch, ' is used for the whole onion genus, Allium. Form Rather than for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Risotto
Risotto (, , from meaning "rice") is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Parmigiano-Reggiano. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its signature yellow colour. Recipes 78-80. Still, in print, there are many editions in many languages. Risotto in Italy is often a first course served before the main course, but ''risotto alla milanese'' is often served with ''ossobuco alla milanese'' as a main course. History Rice has been grown in southern Italy since at least the 14th century. From the south, rice gradually made its way north toward northern Italy, where the marshes of the Po river valley were suitable for rice cultivation. According to a legend, a young glassblower's apprentice of the Fabbrica del Duomo di Milano from Flanders, who used to us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haute Cuisine
''Haute cuisine'' (; ) or ''grande cuisine'' is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. ''Haute cuisine'' is characterized by the meticulous preparation and careful presentation of food at a high price. Early history ''Haute cuisine'' represents the cooking and eating of carefully prepared food from regular and premium ingredients, prepared by specialists, and commissioned by those with the financial means to do so. It has had a long evolution through the monarchy and the bourgeoisie and their ability to explore and afford prepared dishes with exotic and varied flavors and looking like architectural wonders. ''Haute cuisine'' distinguished itself from regular French cuisine by what was cooked and served, by obtaining premium ingredients such as fruit out of season, and by using ingredients not typically found in France. Trained kitchen staff was essential to the birth of ''haute cuisine'' in France, which was organized at the turn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine (, ) is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed across the Italian Peninsula and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes Columbian Exchange, occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet — the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated Gastronomy, gastronomies worldwide. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the Regional cuisine, regional gastronomies, different from each other, especially between Northern Italy, the north, Central Italy, the centre and Southern Italy, the south of Italy, which are in continuous exchange. Many di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Critic
The terms food critic, food writer, and restaurant critic can all be used to describe a writer who analyzes food or restaurants and then publishes the results of their findings. While these terms are not strictly synonymous they are often used interchangeably, at least in some circumstances. Those who share their opinions via food columns in newspapers and magazines are known as food columnists. They are often experts in the field. Terminology "Food writer" is often used as a broad term that encompasses someone who writes about food and about restaurants. For example, Ruth Reichl is often described as a food writer/editor, who in the course of her career served as the "restaurant critic" for ''The New York Times'' and for the ''Los Angeles Times''. R.W. "Johnny" Apple was also described as a food writer, but never served as a designated restaurant critic. Nonetheless, he wrote frequently about restaurants as he traveled in search of good eats. Calvin Trillin writes a great deal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marcus Wareing
Marcus Wareing (born 29 June 1970) is an English celebrity chef who is currently Chef-Owner of the one-Michelin-starred restaurant Marcus (formerly Marcus Wareing at the Berkeley) in Knightsbridge. Since 2014, Wareing has been a judge on '' MasterChef: The Professionals''. Early life Wareing was born in Southport, Merseyside, in 1970. His father was a fruit and potato merchant who had contracts with schools to provide their produce for school dinners. At the age of 11 his first food-industry related job was with his father, packing potatoes and riding alongside deliveries. He was paid 10 p per bag of potatoes packed, all of which went straight into his Post Office saving account. At a young age, Wareing was informed by his father that the business was no longer viable as schools moved on to using pre-prepared frozen food instead of fresh produce. He would later credit his father's long hours with inspiring his own work ethic. At Stanley High School, he found he had a natura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Murano (restaurant)
Murano is a restaurant situated in London, England. It was opened in August 2008 by chefs Angela Hartnett and Gordon Ramsay. Murano was purchased outright from Ramsay by head chef Hartnett with the handover taking place in October 2010. It was awarded one Michelin star in 2009, which has been retained ever since. Description The restaurant's street address is 20 Queen Street, Mayfair, London, next door to Indian restaurant Tamarind of London which had previously held a Michelin star. Murano was opened in August 2008 by Gordon Ramsay and Angela Hartnett. The cuisine style of the restaurant is largely Italian. Hartnett purchased Murano from Ramsay with the handover taking place on 8 October 2010. Reception In January 2009, the Michelin Guide awarded the restaurant one star. The star has been retained ever since then. In an October 2008 review, Matthew Norman of ''The Guardian'' lauded Murano's "superb" staff service and its "majestic" food. Jasper Gerard of ''The Telegraph'' paid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hélène Darroze
Hélène Darroze (born 23 February 1967) is a French chef. She has 6 Michelin stars and three restaurants, Hélène Darroze at The Connaught in London with 3 stars, Marsan par Hélène Darroze in Paris with 2 stars and Hélène Darroze à Villa La Coste in Provence with 1 star. Career In 1990, after graduating from university, Darroze began working for Alain Ducasse in the office of the Le Louis XV restaurant in Monaco, where she was convinced to enter the kitchen by Ducasse. It was her first time working anywhere other than her family restaurant and she later said that she was working in the office about half the time. After working for Ducasse for three years, she returned to her family's restaurant and kept its existing Michelin star. After the restaurant suffered financial difficulties and closed in 1999, she opened Restaurant Hélène Darroze in Rue d'Assas, Paris and won her first Michelin star in 2001, picking up a second in 2003. The second star was lost in the 2010 versio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maybourne Hotel Group
Maybourne Hotel Group is a Qatari-owned British luxury hotel operator, which owns and manages The Berkeley, Claridge's and The Connaught hotels in London. History and Background The Maybourne Hotel Group, formerly The Savoy Hotel Group has been operating luxury hotels in London with origins that go back 205 years. The group was renamed when the Savoy Hotel was sold off from the original group of four hotels: The Savoy, Claridges, The Berkeley and The Connaught. The oldest hotel in the group is The Connaught which was originally built as the Prince of Saxe Coburg Hotel in 1815. It was renamed The Connaught in 1917 after Queen Victoria's third son, Prince Arthur, the first Duke of Connaught. In December 2019 Maybourne acquired the Montage Hotel in Beverly Hills, California and said the acquisition is part of a global expansion strategy. The Maybourne name was formed when a group of Irish investors, headed by Derek Quinlan, bought the Savoy group of hotels from Blackstone and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
