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Anthony Flinn
Anthony Flinn (born 1980 in Liverpool) is a British chef now based in Leeds. After studying at Huddersfield Technical College, he worked at the Michelin-starred restaurant Lords of the Manor, in Gloucestershire, for two years. Moving on to Barcelona, despite not speaking a word of Spanish, he worked alongside Xavier Pellicer at the Michelin-starred Abac restaurant. From here he moved on to the famous El Bulli restaurant, where he worked for two years with Ferran Adrià. In March 2004, he opened Anthony's Restaurant in Leeds, with the business backing of his father, also called Anthony. He followed it up with two more restaurants, Anthony's at Flannels and Anthony's Patisserie. In November 2008, a fourth restaurant, the Piazza by Anthony, opened in Leeds Corn Exchange. Leeds super-chef Anthony Flinn celebrates opening of his new Corn Exchange venture', Nigel Scott, Yorkshire Evening Post, 25 November 2008 In March 2013 he relocated his eponymous Restaurant to The Leeds Corn Exchange ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liverpool
Liverpool is a city and metropolitan borough in Merseyside, England. With a population of in 2019, it is the 10th largest English district by population and its metropolitan area is the fifth largest in the United Kingdom, with a population of 2.24 million. On the eastern side of the Mersey Estuary, Liverpool historically lay within the ancient hundred of West Derby in the county of Lancashire. It became a borough in 1207, a city in 1880, and a county borough independent of the newly-created Lancashire County Council in 1889. Its growth as a major port was paralleled by the expansion of the city throughout the Industrial Revolution. Along with general cargo, freight, and raw materials such as coal and cotton, merchants were involved in the slave trade. In the 19th century, Liverpool was a major port of departure for English and Irish emigrants to North America. It was also home to both the Cunard and White Star Lines, and was the port of registry of the ocean li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leeds
Leeds () is a city and the administrative centre of the City of Leeds district in West Yorkshire, England. It is built around the River Aire and is in the eastern foothills of the Pennines. It is also the third-largest settlement (by population) in England, after London and Birmingham. The city was a small manorial borough in the 13th century and a market town in the 16th century. It expanded by becoming a major production centre, including of carbonated water where it was invented in the 1760s, and trading centre (mainly with wool) for the 17th and 18th centuries. It was a major mill town during the Industrial Revolution. It was also known for its flax industry, iron foundries, engineering and printing, as well as shopping, with several surviving Victorian era arcades, such as Kirkgate Market. City status was awarded in 1893, a populous urban centre formed in the following century which absorbed surrounding villages and overtook the nearby York population. It is locate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kirklees College
Kirklees College is a further education college with two main centres in the towns of Dewsbury and Huddersfield in West Yorkshire, England. History The college was formed on 1 August 2008 after the Dewsbury College Dissolution order approved that the corporation of Dewsbury College be dissolved and all its property, rights and liabilities transferred to Huddersfield Technical College. On 1 August 2008 Huddersfield Technical College changed its name to Kirklees College. Former colleges Part of Dewsbury College is the former Wheelwright Grammar School for Boys. It had around 450 boys in the 1960s and was administered by the County Borough of Dewsbury Education Committee. ThBatley School of Artmoved to the Wheelwright Grammar School site on Birkdale Road, This campus was home to all of the art courses, but and also home to sports and fitness courses, due to the large playing field on its grounds. The centre operated an award-winning Photographic course – BA Hons Contemporary Ph ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michelin Guide
The Michelin Guides ( ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The Guide awards up to three Michelin star (classification), stars for excellence to a select few establishments. The acquisition or loss of a star or stars can have dramatic effects on the success of a restaurant. Michelin also publishes the Green Guides, a series of general guides to cities, regions, and countries. History In 1900, there were fewer than 3,000 cars on the roads of France. To increase the demand for cars and, accordingly, car tyres, car tyre manufacturers and brothers Édouard Michelin (born 1859), Édouard and André Michelin published a guide for French motorists, the Michelin Guide. Nearly 35,000 copies of this first, free edition of the guide were distributed. It provided information to motorists, such as maps, tyre repair and replacement instructions, car mechanics listings, hotels, and petrol stations throughout France. In 1904, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gloucestershire
Gloucestershire ( abbreviated Glos) is a county in South West England. The county comprises part of the Cotswold Hills, part of the flat fertile valley of the River Severn and the entire Forest of Dean. The county town is the city of Gloucester and other principal towns and villages include Cheltenham, Cirencester, Kingswood, Bradley Stoke, Stroud, Thornbury, Yate, Tewkesbury, Bishop's Cleeve, Churchdown, Brockworth, Winchcombe, Dursley, Cam, Berkeley, Wotton-under-Edge, Tetbury, Moreton-in-Marsh, Fairford, Lechlade, Northleach, Stow-on-the-Wold, Chipping Campden, Bourton-on-the-Water, Stonehouse, Nailsworth, Minchinhampton, Painswick, Winterbourne, Frampton Cotterell, Coleford, Cinderford, Lydney and Rodborough and Cainscross that are within Stroud's urban area. Gloucestershire borders Herefordshire to the north-west, Worcestershire to the north, Warwickshire to the north-east, Oxfordshire to the east, Wiltshire to the south, Bristol and Somerset ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barcelona
Barcelona ( , , ) is a city on the coast of northeastern Spain. It is the capital and largest city of the autonomous community of Catalonia, as well as the second most populous municipality of Spain. With a population of 1.6 million within city limits,Barcelona: Población por municipios y sexo – Instituto Nacional de Estadística. (National Statistics Institute) its urban area extends to numerous neighbouring municipalities within the and is home to around 4.8 million people, making it the [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
El Bulli
El Bulli () was a restaurant near the town of Roses, Catalonia, Spain, run by chef Ferran Adrià and driven by the culinary ideas of Albert Adrià. The restaurant overlooked Cala Montjoi, a bay on Catalonia's Costa Brava. It held three Michelin stars and was described in UK newspaper ''The Guardian'' as "the most imaginative generator of haute cuisine on the planet". The restaurant was also associated with molecular gastronomy. El Bulli closed on 30 July 2011 and was reopened as a creativity centre in 2014. Restaurant The restaurant had a limited season: the PIXA season, for example, ran from 15 June to 20 December. Bookings for the next year were taken on a single day after the closing of the current season. It accommodated only 8,000 diners a season, but got more than two million requests. The average cost of a meal was €250 (US$325). The restaurant itself had operated at a loss since 2000, with operating profit coming from El Bulli-related books and lectures by Adrià.Carlin, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ferran Adrià
Ferran Adrià i Acosta (; born 14 May 1962) is a Spanish chef. He was the head chef of the ''El Bulli'' restaurant in Roses on the Costa Brava and is considered one of the best chefs in the world. He has often collaborated with his brother, the renowned pastry chef Albert Adrià. Career Ferran Adrià began his culinary career in 1980 during his stint as a dishwasher at the Hotel Playafels, in the town of Castelldefels. The ''chef de cuisine'' at this hotel taught him traditional Spanish cuisine. At 19 he was drafted into military service where he worked as a cook. In 1984, at the age of 22, Adrià joined the kitchen staff of elBulli as a line cook. Eighteen months later he became the head chef. In 1994, Ferran Adrià and Juli Soler (his partner) sold 20% of their business to Miquel Horta (a Spanish millionaire and philanthropist and son of the founder of Nenuco) for 120 million pesetas. This event became a turning point for elBulli, the money was used to finance an expansion ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leeds Corn Exchange
The Leeds Corn Exchange is a Victorian building and former corn exchange in Leeds, West Yorkshire, England, which was completed in 1863. It is a grade I listed building. History The Corn exchange was designed by Cuthbert Brodrick, a Hull architect best known for Leeds Town Hall, and built between 1861 and 1863. The dome design was based on that of the Bourse de commerce of Paris by François-Joseph Bélanger and François Brunet, completed in 1811. In the late 1980s Speciality Shops plc restored it and converted it into a retail facility. After a further restoration in 2007, the Corn Exchange re-opened in November 2008 as a boutique shopping centre for independent retailers. The ground level was occupied by Piazza by Anthony until its sudden closure in June 2013. In 2017 the Corn Exchange was acquired by property company Rushbond. the Corn Exchange contains about 30 independent retailers and food outlets. It is described as "one of only three remaining Corn Exchanges st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heston Blumenthal
Heston Marc Blumenthal (; born 27 May 1966) is a British celebrity chef, TV personality and food writer. Blumenthal is regarded as a pioneer of multi-sensory cooking, food pairing and flavour encapsulation. He came to public attention with unusual recipes, such as bacon-and-egg ice cream and snail porridge. His recipes for triple-cooked chips and soft-centred Scotch eggs have been widely imitated. He has advocated a scientific approach to cooking, for which he has been awarded honorary degrees from Reading, Bristol and London universities and made an honorary Fellow of the Royal Society of Chemistry. Blumenthal's public profile has been increased by a number of television series, most notably for Channel 4, as well as a product range for the Waitrose supermarket chain introduced in 2010. He is the proprietor of the Fat Duck in Bray, Berkshire, a three-Michelin-star restaurant which is widely regarded as one of the best in the world. Blumenthal also owns Dinner, a two-Michel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molecular Gastronomy
Molecular gastronomy is the scientific approach of nutrition from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products. It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures. Nicholas Kurti, Hungarian physicist, and Hervé This, at the INRA in France, coined "Molecular and Physical Gastronomy" in 1988. While there are those who label others' work as gastronomy, there is a population of chefs who identify as autonomous individuals in their field as chefs. Examples Eponymous recipes New dishes named after famous scientists include: *Gibbs – infusing vanilla pods in egg white with sugar, adding olive oil and then microwave cooking. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Foam (culinary)
In cuisine, foam is a gelling or stabilizing agent in which air is suspended. Foams have been present in many forms over the history of cooking, such as whipped cream, meringue and mousse. In these cases, the incorporation of air or another gas creates a lighter texture and a different mouthfeel. Foams add flavor without significant substance, and thus allow cooks to integrate new flavors without changing the physical composition of a dish. More recently, foams have become a part of molecular gastronomy technique. In these cases, natural flavors (such as fruit juices, infusions of aromatic herbs, etc.) are mixed with a neutrally-flavored gelling or stabilizing agent such as agar or lecithin, and either whipped with a hand-held immersion blender or extruded through a whipped cream canister equipped with nitrous oxide cartridges. Some famous food-foams are foamed espresso, foamed mushroom, foamed beet and foamed coconut. An espuma or thermo whip is commonly used to make these foa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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