• Looking forward to next year already

    I had absolutely no idea what to expect at the Wiltshire County Show, hosted by Barbury International Horse Trials this weekend. The date has been in my diary for quite a while as I was invited much earlier this year to demonstrate at the CGA Festival of Food which was, for the first time, a central part of the county show but having had a spectacularly busy few months I hadn’t given very much thought to what the event was going to be like.

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  • When I was asked to do a dinner for 30 people in a marque recently I thought it sounded like a fun and reasonably straightforward job so agreed to do it straightaway. The hostess was keen for the food to be unusual and surprising which is the most exciting brief you can be given and had me straight in the kitchen experimenting with unusual flavours and textures. I worked on a wonderful new starter involving beetroot, apple and horseradish; a classic combination I know but this was going to be presented in a very different and rather exciting way. Unfortunately, the host couldn't quite overcome his aversion to beetroot so the world launch of my horseradish meringues will have to wait for another day.

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  • Sportfish demo

    I had a great time this weekend, demonstrating on both Saturday and Sunday at the Sportfish show in Theale. After my experiences cooking in weird and wonderful locations on MasterChef, working on a trestle table in the impressively sized marquee felt like home from home. Even the industrial sized cooker felt familiar and was just as fearsome as the ones we used in the Highlands, on Peckham Common, and in the portacabins in Wales. Compared to those competition days though, I had a far less demanding and more appreciative audience which, judging by the empty pans at the end of each day, thoroughly enjoyed tasting the various dishes.

    As promised to those who patiently sat through my demonstrations I have pulled together the recipes from both days and they are listed below. Please do get in touch if you have any questions about any of them and I hope you try them with great success. Let me know how you get on!

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  • Flour Power

    My children never know what to expect for supper on a day when I've been giving one of my demonstrations. Last week they tucked into a delicious but slightly bizarre mix of chicken leg, puy lentils, wild mushroom sauce and tagliatelli. Luckily like most children they never seem to put more than one element of a dish on their forks at a time so didn't question the combination but enjoyed each in its own right, although I don't think puy lentils are in any danger of becoming one of Rupert's ever changing top 5 foods.

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  • Back on the Box

    When we filmed MasterChef, our first serious challenge was when we cooked as if in a restaurant kitchen, with John as the head chef, for previous champions and finalists. I remember being overwhelmed at the thought of cooking for such an illustrious audience and could hardly believe that almost exactly a year later I was joining that awe-inspiring crowd invited to the lunch hosted by Gregg in the studio dining room.

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Welcome to my blog

I'll be blogging regularly to keep everyone up to date with how things are going with the cookery demos and including lots of tempting recipes. Let me know what you think!

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