Her winning dishes were ‘Easy like Monday mornay’ (baked pollock with cheese sauce in a potato and spinach case), followed by a dessert of rhubarb and custard meringue tart with raspberry coulis.
6am
Q: How would you describe Middleton Foods?
An exciting opportunity has arisen for an experienced, talented and enthusiastic commis chef to be a key part of the professional catering services team at the House of Commons.
David Foad: Firstly, can you tell us about your background?
David Foad: Can you tell me more about the work of Food Matters in prisons?
Sean Haley
Q: Why did the Trust decide to introduce a breakfast service?
Q: How do you stay on top of trends in Oriental Cuisine?
Scotland’s local authority catering and cleaning organisation ASSIST FM set up a national working group earlier this year to help councils with the challenge of menu development in the light of new