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Harvey's (restaurant)
Harveys was a restaurant in Wandsworth, London, run by chef Marco Pierre White between 1987 and 1993. Its French cuisine was warmly received by food critics, and it was named Restaurant of the Year by ''The Times'' in 1987. History The restaurant opened in January 1987. It was a joint venture between chef Marco Pierre White and restaurateur Nigel Platts-Martin. The two had met while White was head chef at Lampwick's restaurant, and Platts-Martin subsequently purchased Harveys and placed White in charge of the kitchen. Platts-Martin later said that "it was in a terrible state but I bought it out of youthful optimism and invited Marco to become head chef. I knew Marco was an extremely talented chef who cooked sensational food but I was very unsure how things would turn out." A year after opening, the restaurant was closed to be renovated. David Collins was the architect, who had previously worked on Pierre Koffman's La Tante Claire. Several chefs worked at Harveys who went on t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marco Pierre White
Marco Pierre White (born 11 December 1961) is a British chef, restaurateur, and television personality. He has been dubbed "the first celebrity chef" and the ''enfant terrible'' of the UK restaurant scene. In January 1995, aged 33, White became the first British chef to be awarded three Michelin stars. He has trained notable chefs such as Mario Batali, Heston Blumenthal, Shannon Bennett, Gordon Ramsay and Curtis Stone. Early life Marco Pierre White was born in Leeds on 11 December 1961, the third of four sons born to Maria-Rosa Gallina, an Italian immigrant from Veneto, and Frank White, a chef. He left Allerton High School in Leeds without any qualifications and decided to train as a chef like his father. Career White first trained at Hotel St George in Harrogate and then at the Box Tree in Ilkley. In 1981, he went to London with "£7.36, a box of books, and a bag of clothes", and began his classical training as a '' commis'' with Albert and Michel Roux at Le Gavroche. He con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bruce Poole (chef)
Chez Bruce is a restaurant located at 2 Bellevue Road in Wandsworth, London, England. History The restaurant was opened in February 1995 by Bruce Poole and his business partner Nigel Platts-Martin, a proprietor of several other Michelin-starred London restaurants, like La Trompette in Chiswick and The Glasshouse in Kew, both of them also co-owned by Poole. Before the opening, Poole previously worked for Bibendum under Simon Hopkinson and then The Square (then-located in St James's), which had been also co-owned by Platts-Martin and its chef patron Phil Howard. Chez Bruce occupies the site of former Marco Pierre White restaurant, Harveys. It also occupies the site of a nearby former post office since 2009 for building expansion. The restaurant has held its first Michelin star since late January 1999. Menu The restaurant's menu has been seasonal and has featured wines. Poole's cuisine has been French brasserie. Among the dishes served in July 1995 were salt cod fritters ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
1993 Disestablishments In England
File:1993 Events Collage.png, From left, clockwise: The Oslo I Accord is signed in an attempt to resolve the Israeli–Palestinian conflict; The Russian White House is shelled during the 1993 Russian constitutional crisis; Czechoslovakia is peacefully dissolved into the Czech Republic and Slovakia; In the United States, the ATF besieges a compound belonging to David Koresh and the Branch Davidians in a search for illegal weapons, which ends in the building being set alight and killing most inside; Eritrea gains independence; A major snow storm passes over the United States and Canada, leading to over 300 fatalities; Drug lord and narcoterrorist Pablo Escobar is killed by Colombian special forces; Ramzi Yousef and other Islamic terrorists detonate a truck bomb in the subterranean garage of the North Tower of the World Trade Center in the United States., 300x300px, thumb rect 0 0 200 200 Oslo I Accord rect 200 0 400 200 1993 Russian constitutional crisis rect 400 0 600 200 Dissolu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
1987 Establishments In England
File:1987 Events Collage.png, From top left, clockwise: The MS Herald of Free Enterprise capsizes after leaving the Port of Zeebrugge in Belgium, killing 193; Northwest Airlines Flight 255 crashes after takeoff from Detroit Metropolitan Airport, killing everyone except a little girl; The King's Cross fire kills 31 people after a fire under an escalator flashes-over; The MV Doña Paz sinks after colliding with an oil tanker, drowning almost 4,400 passengers and crew; Typhoon Nina strikes the Philippines; LOT Polish Airlines Flight 5055 crashes outside of Warsaw, taking the lives of all aboard; The USS Stark is struck by Iraqi Exocet missiles in the Persian Gulf; President of the United States, U.S. President Ronald Reagan gives a famous Tear down this wall!, speech, demanding that Soviet Union, Soviet leader Mikhail Gorbachev tears down the Berlin Wall., 300x300px, thumb rect 0 0 200 200 Zeebrugge disaster rect 200 0 400 200 Northwest Airlines Flight 255 rect 400 0 600 200 King ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Celebrity Chef
A celebrity chef is a kitchen chef who has become a celebrity. Today, chefs often become celebrities by presenting cookery advice and demonstrations, usually through the media of television and radio, or in printed publications. While television is ultimately the primary way for a chef to become a celebrity, some have achieved this through success in the kitchen, cook book publications, and achieving awards such as Michelin stars, while others are home cooks who won competitions. Celebrity chefs can also influence cuisines across countries, with foreign cuisines being introduced in their natural forms for the first time due to the work of the chef to inform their viewers. Sales of certain foodstuffs can also be enhanced, such as when Delia Smith caused the sale of white eggs across the UK to increase by 10% in what has since been termed the "Delia effect". Endorsements are also to be expected from a celebrity chef, such as Ken Hom's range of bestselling woks in Europe, but ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jonathan Meades
Jonathan Turner Meades (born 21 January 1947) is an English writer and film-maker, primarily on the subjects of place, culture, architecture and food. His work spans journalism, fiction, essays, memoir and over fifty highly idiosyncratic television films, and has been described as "brainy, scabrous, mischievous," "iconoclastic" and possessed of "a polymathic breadth of knowledge and truly caustic wit". His latest book, an anthology of uncollected writing from 1988 to 2020 titled ''Pedro and Ricky Come Again,'' was published by Unbound (publisher), Unbound in March 2021 and is the sequel to ''Peter Knows What Dick Likes''. His most recent film, ''Francisco Franco, Franco Building with Jonathan Meades'', aired on BBC Four in August 2019 and is the fourth instalment in a series on the architectural legacy of 20th-century European dictators. He has described himself as a "cardinal of atheism" and is both an Honorary Associate of the National Secular Society and a Patron of Humani ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Good Food Guide
''The Good Food Guide'' has been reviewing the best restaurants, pubs and cafés in Great Britain since 1951. In October 2021, Adam Hyman purchased ''The Good Food Guide'' for an undisclosed sum from Waitrose & Partners. The ''Guide'' is being relaunched in spring 2022 as part of The Good Food Club. The ''Guide'' will no longer be published annually in print but will instead be published in an app that will be continuously updated with new ''Guide'' entries along with a ''The Good Food Guide Weekly'' digital newsletter, location guides and Club perks and offers. All reviews are based on the huge volume of feedback that we receive from readers and this, together with anonymous expert inspections, ensures that every entry is assessed afresh. Every inspected meal is paid for. For consistency we allow a new restaurant to settle in for a period of six months before we send an inspector to review with the view for potential inclusion in the Guide. Readers of the ''Guide'' are still act ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Heat (book)
''White Heat'' is a cookbook by chef Marco Pierre White, published in 1990. It features black-and-white photographs by Bob Carlos Clarke. It is partially autobiographical, and is considered to be the chef's first memoir. The book is cited today as having influenced the careers of several Michelin starred and celebrity chefs, and was described by one critic as "possibly the most influential recipe book of the last 20 years". Description Initially published in 1990, ''White Heat'' was part autobiography of chef Marco Pierre White and part cookbook, which portrays White's "bad boy" chef image. White was introduced by actress Lowri-Ann Richards to her friend Bob Carlos Clarke. Clarke photographed White for a Levi Strauss & Co., Levi jeans advert and went on to create the images for ''White Heat''. Speaking following Clarke's death in 2006, Marco Pierre White said, "He was like my prop. Without Bob there would never have been ''White Heat''." ''White Heat'' is credited with changing th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cookbook
A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on. They may include illustrations of finished dishes and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, and substitutions; historical and cultural notes; and so on. Cookbooks may be written by individual authors, who may be chefs, cooking teachers, or other food writers; they may be written by collectives; or they may be anonymous. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences. Some cookbooks are didactic, with detailed recipes addressed to beginners or people learning to cook particular dishes o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nougat
Nougat ( , ; ; az, nuqa; fa, نوقا) is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates. The word ''nougat'' comes from Occitan (), seemingly from Latin 'nut bread' (the late colloquial Latin adjective means 'nutted' or 'nutty'). Two basic kinds of nougat exist. The first, and most common, is white nougat or Persian nougat ( in Iran; in Spain), made with beaten egg whites and honey; it appeared in the early 7th century in Spain with Arabs. In Alicante, Spain there are several published recipes in the 16th century, for instance ”La Generosa Paliza” by Lope de Rueda and other novels written by Cervantes and in Montélimar, France, in the 18th century (Nougat of Montélimar). The second is brown nougat ( in French, literally 'black n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soufflé
A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients, it can be served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb ''souffler'' which means "to blow," "to breathe," "to inflate," or "to puff." History The earliest mention of the soufflé is attributed to French master cook Vincent La Chapelle, in the early eighteenth century. The development and popularization of the soufflé is usually traced to French chef Marie-Antoine Carême in the early nineteenth century. Ingredients and preparation Soufflés are typically prepared from two basic components: # a flavored crème pâtissière, cream sauce or béchamel, or a purée as the base # egg whites beaten to a soft peak The base provides the flavor, and the egg whites provide the "lift" or puffiness to the dish. Foods commonly used to flavor the base include herbs, cheese and vegetabl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Morel
''Morchella'', the true morels, is a genus of edible sac fungi closely related to anatomically simpler cup fungi in the order Pezizales (division Ascomycota). These distinctive fungi have a honeycomb appearance due to the network of ridges with pits composing their caps. Morels are prized by gourmet cooks, particularly in Catalan and French cuisine. Due to difficulties in cultivation, commercial harvesting of wild morels has become a multimillion-dollar industry in the temperate Northern Hemisphere, in particular North America, Turkey, China, the Himalayas, India, and Pakistan where these highly prized fungi are found in abundance. Typified by ''Morchella esculenta'' in 1794, the genus has been the source of considerable taxonomical controversy throughout the years, mostly with regard to the number of species involved, with some mycologists recognising as few as three species and others over thirty. Current molecular phylogenetics suggest there might be over seventy species of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
