The Tree Hotel’s original jazz night which was held monthly was so well received that they are now fast establishing themselves as a top foodie event venue that includes live jazz music from internationally renowned artistes as well as the rock & roll and blues specialists The Joint is Jumping. All these musicians have been brought together by Tom Dawes.

The Tree Hotel at Cadmore End is situated on the outskirts of High Wycombe and has a menu of both European dishes as well as a choice of delicious meals from the renowned cuisine of India and Thailand. The hotel is part of the fast growing Omshanti Group, and the restaurant underwent an extensive redesign and renovation last year.

The Omshanti Group already has several well known UK hotels and restaurants under their banner, which includes the renowned Tree at Iffley Hill, which is in Oxford. The group, however, has a very specific approach towards the Tree Hotel at Cadmore End.

The Managing Director of the Trees Hotels is Kavita Pal, and he has said that they are delighted to see this hotel become a venue for foodie events. He added that the sumptuous food along with the great atmosphere and music all go together to create a fabulous dining experience.

“We already have had great success on our monthly jazz nights but we are now delighted to offer wonderful evenings with our two prestigious regional music acts.   In addition we are lucky to have specialist European, Indian and Thai head chefs so our International Curry Night which offers completely unique exotic curry dishes and our Sunday buffet serving delicious cuisines from around the world have to be tried!  We believe we are the ideal party venue catering for up to 100 guests and can accommodate business meetings for up to 20 people.  We want to be known as the quality food and events venue in the area.”

THE TREE HOTEL AT CADMORE END EVENTS – 2012

First Friday of the month (starting Jan)    -           Live Rock and Roll with JJs

Last Friday of the month (starting Jan)    –           Live Jazz with Tim Dawes and friends

Third Wednesday of the month               –           Live Jazz with Lynn Garner and friends

Every Thursday Night                            -           International Curry Night

Every Friday Night                                -           Ladies Cocktail Night

Every Sunday Lunch                             -           Grand International Buffet

Tim Dawes and his experienced musicians have a passion for heart-felt live music. Tim Dawes says: “With over 30 years of experience in the industry and performing and working together with some of the best international contemporary musicians, we pride ourselves on getting music events that inspire, satisfy and delight exactly right.  We are delighted to be working with the Tree Hotel at Cadmore End and look forward to seeing you there!”

Kavita Pal continues: “We pride ourselves on being seen as The Gastro Pub in the area as we offer a variety of real ales, wines & spirits, mouth-watering food and are fortunate to have a thriving local trade.  Our events are the icing on the cake!”

The Tree Hotel at Cadmore End is also a real traditional English country Hotel with 16 en-suite rooms, seeing much demand from overseas visitors who frequently visit for its character and quality accommodation.

http://cadmore.treehotel.co.uk

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How to become a true BBQ ‘smoking’ master

There are many who are unaware that buried deep in Oxfordshire in the only cookery school in the UK that is completely dedicated to barbecues. The Weber Grill Academy has just launched a new course dedicated to ‘Smoking Methods’, which teaches students how to master the art of smoking.

Smoking is fast proving to be the big thing barbecuing in 2011, and the Grill Academy’s full day, interactive course gives barbecue fans the chance to try, and gain experience, in the methods that go into both hot and cold smoking. Clare Kelly, the head tutor, will divulge some of her expertise by passing on some innovative tips on how to achieve different flavours by using things such as chunks, chips, planks, paper and stuff from the garden.

Grill Academy guests will also be taught how smoking not only adds flavour but also actually tenderises the meat, which in turn means that even the most basic ingredients can be transformed into gastronomic delights. The smoking is to be carried out on Webers gas and charcoal barbecues, and there will be such mouthwatering recipes as cold smoked cheese, plank burgers, lavender infused creams and smoked and roasted red pepper and tomato soup.

The Grill Academy located in Marsh Baldon, just a few miles south of Oxford, opened in summer 2010 and in just a year has trained more than 1,000 barbecue enthusiasts. The cookery school also offers the fun and informative ‘Thrill of the Grill – Part 1’ course which is open to all skill levels and aims to expand barbecue knowledge and recipe ideas. There is then a ‘Part 2’ class to take those skills a step further, with lessons on using specialist accessories to further build on the tips and tricks picked up in ‘Part 1’.

The ‘Smoking Methods’ class costs £120 per person and will run from 10am – 4pm on the 10 September and 14 October 2011.

To book a place at The Weber Grill Academy telephone 01865 341 341 or visit www.grillacademy.co.uk

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Standard or small will be the pack sizes and will contain up to nine different vegetables both seasonal and staple like potatoes, carrots and onions that are grown on Cemetery Lane at Freshfields Enterprises. The hope by the cropshare team is that it will become popular and get more people to eat healthier and climate friendly foods.

Freshfields which provides adults with learning disabilities horticultural training is where all the food will be grown and will be accredited by Climate Friendly Food or will be certified as organic. There is not doubt without pesticides and herbicides food is much better for the environment and many believe it is healthier for them. The same high standards are required by Climate Friendly as any other organic method with the difference being it is cheaper and easier for growers to become members.

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The three participated in Martin Wishart’s Cook School, the Michelin-starred chef’s culinary school in Edinburgh and created a main course that had ingredients that they did not know about until the time of the show. The ingredients were chosen as a sample of the best of Scotland and included leeks, shallots, fresh herbs, potatoes and monkfish renowned for its great taste and texture.

There were also interviews done that included chef Martin and his fellow judges Richard Bath, Scottish Field editor and chief executive of Scotland Food and Drink Paul McLaughlin.

At the Scotland Food and Drink Awards the winner will be announced on May 26 at Dunbanle Hydro. The winner will enjoy a year that will be full of excellent opportunities and different events where he will be representing the food and drink industry of Scotland.

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A top ten best food and view spots with seasonal picnic recipes is being publicized by the National Trust to launch a campaign to bring back the “national treasure.” Even though over 90% of both parents and kids love to eat in the outdoors more than half are put off because of the ever unpredictable weather patterns.

A full two out of five picnicked in August while only 13% did so in March even though there are many peaceful views at that time of year. Besides the weather worries people are hesitant about eating outside because of wasps and other flying or crawling insects with a full 25% worried about getting dirt or sand in their food.

The proud British tradition of is getting a revival from the National Trust in order to help people take advantage of those stunning views throughout the vast countryside with over 100 orchard, 200 gardens and 700 miles of coastline to add to the breathtaking mountains and hills.

National Trust director general Fiona Reynolds says that we are well known for our picnics but the summer sun is not needed for us to get outside and enjoy. Spring is here and extra hours of daylight make for a great time to get out and enjoy good food and the views. Adding that getting outside is the prefect way in which to energize the body and clean out the winter cobwebs.

Almost 50% of people polled did say they welcomed the change from eating their meals indoors and 60% said it would be fun to be out and about and just under half said it was a great way to get much needed fresh air.

There were a surprisingly 25% that were not even sure where you could picnic with people feeling a restriction as to where they could eat outdoors with over 10% of families saying they have not even eaten outside once in the last year. There will be 10 stunning places around the country that welcome families and picnics so more families can venture in the outdoors and each the crisp clean air that is found throughout the beautiful country.

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The limited edition kate & wills pie is made with British beef, wine, bacon, pearl onions, mushrooms and a dash of brandy, encased in a crusty pastry. And in perfect individual sized portions, it’s great to serve at a Royal bash with plenty of mash and lashings of liquor – a real cockney treat.

Nicola Williamson, Sainsbury’s Pie Buyer: “The Royal Wedding is set to be a huge event for Brits and the perfect occasion to celebrate all that is great about Britain. The humble pie has been part of British tradition for hundreds of years and seems the perfect way to toast the Royal couple’s nuptials.

“Our recent consumer study showed that almost two-thirds of Brits described pies as British (60%) and Traditional (61%). Thanks to the craze of gastro-pubs, pies are enjoying something of a resurgence, with around 63% of Brits enjoying at least one savoury pie a month. And with great flavours like this, it’s easy to see why.”

Sainsbury’s study also showed

• While sushi was considered the trendiest food choice, over a fifth (22%) would be more likely to choose a pie after a hard day, compared with 5% who would choose sushi
• Almost twice as many fashion-conscious consumers classed pies as a trendy food choice versus the national average
• Almost half (49%) of size 10 and below females said they eat at least one savoury pie per month.
• From a list of conventional pie flavours, Brits voted the top five flavours they would most like to try eat as:
  • Steak & Ale
  • Steak & Kidney
  • Chicken & Mushroom
  • Beef & Onion
  • Cheese & Onion

The pieminister kate & wills pie will be available from March 2011 until the start of May 2011 in Sainsbury’s stores nationwide priced £3.25.

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Launched on the 12th October 2010, Head Chef and Gary Rhodes’ protégé, Paul Welburn, is treating guests to a fabulous four course menu from just £55.00 per person or seven courses for £75.00 per person.

The delicious menu includes ‘Truffled Jerusalem artichoke soup partridge and chestnut’, Truffle and pine nut crusted halibut celeriac and confit chicken wing’, ‘Beef Rossini’ and ‘White chocolate custard truffle sorbet’ for dessert.

Head Chef Paul Welburn says: “I worked closely with Gary to design this delightful menu in order to surprise people with something that they wouldn’t necessarily expect. This is going to be our first annual Truffle fortnight and we hope you will enjoy it as much as you enjoyed our British Asparagus menu.”

Designed by Kelly Hoppen, with beautiful antique mirrors draped in plush velvet, stunning Spina crystal chandeliers and original French chairs printed with Gary’s own handwritten recipes, Rhodes W1 is at the height of dining sophistication. Influenced by Gary’s style of classic British cuisine with a modern European twist, guests can enjoy award winning food in a luxurious setting.

Rhodes W1 Restaurant is located within the Cumberland Hotel at Marble Arch Station. For further information or to book a table visit www.rhodesw1.com or call 020 7616 5930

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Here is the latest ad with help from a choir.

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The chefs will include Valrhona’s own pastry chef Andrew Gravett, Abel Vieilleville from Skylon restaurant, Tal Hausen head pastry chef at The Lanesborough, Johannes Bonin executive pastry chef Connaught Hotel and Mourad Khiat The Berkeley’s head pastry chef. BBC Master Chef winner Steven Wallis will also be using Valrhona chocolate for his demonstration of courgette flower tempura & duck salad with dark chocolate vinegrate on Saturday 27 March at 1pm. All demonstrations will take place in the main marquee.

Pastry chefs will also join master chocolatiers to create a beautiful display of sculptures made entirley from chocolate. Visitors can see this at Festival Riverside Level 1 entrance in the Royal Festival Hall. It will be open for the public on the days of the festival, from 10am – 11pm.

The Festival will also feature dozens of stalls, all individually focused on one area of the delicious world of chocolate as well as a range of workshops, tasting talks, demonstrations and book signings. Exhibitors include Best British Chocolatier William Curley, Damian Allsop and Paul Wayne Gregory, as well as chocolate companies like Rococo and Hotel Chocolat.

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The famous Chicago Rib Shack in Knightsbridge is the ideal venue in London to watch the climax of the American Football season, Superbowl XLIV on Sunday 7th February 2010.

The American themed venue will be showing the action on multiple screens, including a large projector, or you can even book one of their semi-private booths with room for up to 12 friends and your own television for the night.

As well as coverage of the big game, you can expect plenty of entertainment from the Chicago Rib Shack team as they raise the atmosphere with live music, great service, ribs, popcorn, hot dogs and of course plenty of beer, including special offers on Budweiser all night.

Tickets for the game are only £10 and include entrance and a bottle of Budweiser on arrival. Tickets are valid from 10pm, but it is also possible to book in for a pre-match meal.

For tickets and bookings please call 020 7591 4664 or e-mail bookings@thechicagoribshack.com

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