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Hibiscus (restaurant)
Hibiscus was a London restaurant which was owned and run by French chef Claude Bosi. It was opened in 2000 in Ludlow, Shropshire, and won its first Michelin star within a year, and a second in the 2004 Guide. In July 2006, Bosi and his wife Claire announced that they were to sell the location in Ludlow and move closer to London. The property was sold to Alan Murchison, and Bosi purchased a new site on Maddox Street in London. The restaurant closed in 2016. Bosi used molecular gastronomy to create some items on the menu in an effort to enhance their flavours, such as freeze-drying cabbage to create a purée. The restaurant has received mixed reviews from critics, but has been listed in The World's 50 Best Restaurants since 2010, and was named by Egon Ronay as the best restaurant in the UK in 2005. The ''Good Food Guide'' ranked Hibiscus as the eighth-best restaurant in the UK in the 2013 edition. It has also been awarded five AA Rosettes. History left, upClaude Bosi, chef patron ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Claude Bosi
Claude Bosi (born 1972) is a French chef. Claude's first Head Chef position was at Overton Grange in 1999. He opened his first UK restaurant Hibiscus in the market town of Ludlow, Shropshire, in 2000 which was awarded two Michelin Stars in 2004. In 2007, Claude Bosi decided to relocate the restaurant to London, where he went on to reclaim the two Michelin Stars in 2009. Claude closed Hibiscus in October 2016. January 2017 saw him take over the operations of the eponymous within the Michelin building, prominently located on Fulham Road in London's Chelsea. Officially opening Claude Bosi at Bibendum Restaurant in late March, of the same year, Claude has held two Michelin Stars since October 2017. Claude Bosi is the only chef in history to have Michelin stars awarded to the restaurant located in the original UK Michelin HQ (at Michelin House). Career After graduating from catering Michelin Bosi served his apprenticeship at restaurant Léon de Lyon. He moved on to work at a v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glynn Purnell
Glynn Purnell (born 4 January 1975 in Solihull, England) is an English chef, restaurateur and television personality. Described by the ''Birmingham Post'' as "undoubtably the finest chef to hail from Chelmsley Wood", he is the proprietor and Head Chef at ''Purnell's'' restaurant in Birmingham, England, which was awarded a Michelin star in January 2009. Early life Purnell was born in Chelmsley Wood, a large council estate in north Solihull. His dad worked in a factory his mum was a dinner lady. When he was young he would cook for his younger brother and sister, feeding them beans on toast with curry powder and chopped onions. His first experience working in a kitchen was when he did work experience at the Metropole Hotel at Birmingham's National Exhibition Centre at the age of 14, returning for a six-year apprenticeship when he left school. Career Chef Purnell's career in fine dining started in 1996 when he joined Andreas Antona at ''Simpsons'' restaurant – then based ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fondant Icing
Fondant icing, also commonly referred to simply as fondant (, from the ), is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, vegetable fat or shortening, and glycerol. It does not have the texture of most icings; rolled fondant is akin to stiff clay, while poured fondant is a thick liquid. The word, in French, means 'melting,' coming from the same root as ''fondue'' and ''foundry.'' Types of rolled fondant ''Rolled fondant,'' ''fondant icing,'' or ''pettinice,'' which is not the same material as poured fondant, is commonly used to decorate wedding cakes. Although wedding cakes are traditionally made with marzipan and royal icing, fondant is increasingly common due to nut allergies, as it does not require almond meal. Rolled fondant includes gelatin (or agar in vegetarian recipes) and food-grade glycerine, which keeps the sugar pliable and creates a dough-like consistency. Rolled fondant is rolled out like a pie crust and used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kohlrabi
Kohlrabi (pronounced ; scientific name ''Brassica oleracea'' Gongylodes Group), also called German turnip or turnip cabbage, is a biennial vegetable, a low, stout cultivar of wild cabbage. It is a cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan. It can be eaten raw or cooked. Edible preparations are made with both the stem and the leaves. Despite its common names, it is not the same species as turnip, although both are in the genus ''Brassica''. Etymology The name comes from the German ''Kohl'' ("cabbage") plus ''Rübe'' ~ ''Rabi'' (Swiss German variant) ("turnip"), because the swollen stem resembles the latter. Its Group name Gongylodes (or lowercase and italicized ''gongylodes'' or ''gongyloides'' as a variety name) means "roundish" in Greek, from (, ‘round’). In Iran, it is called 'Kalam Qomi' or 'Kalam Qomri' (کلم قمری) and is used for various dishes, including a type of soup. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sea Urchin
Sea urchins () are spiny, globular echinoderms in the class Echinoidea. About 950 species of sea urchin live on the seabed of every ocean and inhabit every depth zone from the intertidal seashore down to . The spherical, hard shells (tests) of sea urchins are round and spiny, ranging in diameter from . Sea urchins move slowly, crawling with tube feet, and also propel themselves with their spines. Although algae are the primary diet, sea urchins also eat slow-moving (sessile) animals. Predators that eat sea urchins include a wide variety of fish, starfish, crabs, marine mammals. Sea urchins are also used as food especially in Japan. Adult sea urchins have fivefold symmetry, but their pluteus larvae feature bilateral (mirror) symmetry, indicating that the sea urchin belongs to the Bilateria group of animal phyla, which also comprises the chordates and the arthropods, the annelids and the molluscs, and are found in every ocean and in every climate, from the tropics to the pol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suckling Pig
A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a " suckling"). In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines. It is usually prepared for special occasions and gatherings. The most popular preparation can be found in Spain and Portugal under the name ''lechón'' (Spanish) or ''leitão'' (Portuguese). The meat from suckling pig is pale and tender and the cooked skin is crisp and can be used for pork rinds. The texture of the meat can be somewhat gelatinous due to the amount of collagen in a young pig. History There are many ancient recipes for suckling pig from Roman and Chinese cuisine. Since the pig is one of the first animals domesticated by human beings for slaughter, many references to pigs are found in human culture. The suckling pig, specifically, appears in early texts such as the sixth-century Salic law. As an example o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Fat Duck
The Fat Duck is a fine dining restaurant in Bray, Berkshire, England. It is run by celebrity chef proprietor Heston Blumenthal. Housed in a 16th-century building that had previously been the site of the Bell pub, the Fat Duck opened on 16 August 1995. Although it originally served food similar to that of a French bistro, it soon acquired a reputation for precision and invention, and has been at the forefront of many modern culinary developments, such as food pairing, flavour encapsulation and multi-sensory cooking. The number of staff in the kitchen has increased from four when it first opened to 42, resulting in a ratio of one kitchen staff member per customer. The restaurant gained its first Michelin star in 1999, its second in 2002 and its third in 2004, making it one of three in the United Kingdom to earn three Michelin stars. It lost its status as a three-starred restaurant in the 2016 guide due to renovation preventing it from being open for assessment. The restaurant r ... [...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] |
Bream At Hibiscus
Bream ( ) are species of freshwater and marine fish belonging to a variety of genera including ''Abramis'' (e.g., ''A. brama'', the common bream), '' Acanthopagrus'', ''Argyrops'', '' Blicca'', '' Brama'', ''Chilotilapia'', ''Etelis'', '' Lepomis'', '' Gymnocranius'', ''Lethrinus'', ''Nemipterus'', '' Pharyngochromis'', ''Rhabdosargus'', ''Scolopsis'', or ''Serranochromis''. Although species from all of these genera are called "bream", the term does not imply a degree of relatedness between them. Fish termed "bream" tend to be narrow, deep-bodied species. The name is a derivation of the Middle English word ''breme'', of Old French origin. The term sea bream is sometimes used for gilt-head bream (''Sparus aurata''), (''orata'' in Italy, ''dorada'' in Spain) or porgies (both family Sparidae) or pomfrets ( family Bramidae) . See also * Porgie fishing * Bluegill The bluegill (''Lepomis macrochirus''), sometimes referred to as "bream", "brim", "sunny", or "copper nose" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sat Bains
Satwant Singh "Sat" Bains (born 28 February 1971) is an English chef best known for being chef proprietor of the two-Michelin star ''Restaurant Sat Bains with Rooms'' in Nottingham, England. He won the Roux Scholarship in 1999, and worked in France, before returning to the UK and opening his own restaurant. Bains was also one of the winners on the BBC show ''Great British Menu'' in 2007. Early life Satwant Bains was born on 28 February 1971 in Derby, England. His parents were Sikhs who had only recently migrated to the UK. Throughout his childhood, Bains's father owned a number of shops, resulting in Sat's first job as a paperboy. His mother was a housewife, and cooked mostly vegetarian meals, although would occasionally cook keema on a Saturday. Bains would later recall that he wasn't interested in learning how to cook during his childhood. Career At the age of 18, he attended the Wilmorton site of Derby College, reportedly only joining the catering course because it had the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Richard Corrigan
Richard Corrigan (born 10 February 1964) is an Irish chef. He is chef/patron of Corrigan's Bar & Restaurant Mayfair, Bentley's Oyster Bar and Grill, Daffodil Mulligan Restaurant & Gibney's Bar London and Virginia Park Lodge in Virginia, County Cavan. Early life Richard Corrigan was born and raised in Ballivor, County Meath. He studied at Dublin Institute of Technology. Career Having spent several years in the Netherlands, he was then head chef of Mulligan's in Mayfair in London. His first Michelin star was awarded to him when he was head chef of Stephen Bull in Fulham in 1994, also in London. He opened Lindsay House in Soho, London, and won a Michelin star there in 1997. He then bought and refurbished Bentley's in 2005 and subsequently opened Corrigan's Mayfair in 2008. The latter restaurant has been awarded London Restaurant of the Year by the Evening Standard in 2008 and has earned three AA Rosettes. It was also awarded ‘AA London Restaurant of the Year’ in 2009, and gai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tom Aikens
Tom Aikens (born 1970), also named Tom Aitkens, is an English Michelin-starred chef. Aikens briefly worked for chefs in London and Paris restaurants. Under his tenure from 1996 to 1999 as head chef and then chef patron, Pied à Terre earned its two Michelin stars in January 1997. Aikens's current restaurants include Michelin-starred London restaurant Muse, opened in January 2020, and three hotel eateries in Abu Dhabi. He appeared on television, including '' Great British Menu'' as one of its contestants and then one of its veteran chef judges. Early life and education Tom Aikens was born in Norwich in 1970 to his family who have been wine merchants. Accession no. 04424186. His twin brother Robert was born earlier. Tom weighed just over three pounds at birth and was treated in an incubator for two months. Tom and Robert started attending Hotel School at City College Norwich at age 16. Tom earned a two-year Advanced Catering Diploma in 1989. Robert eventually became a chef ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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