Honoured to be included in the list of the most nostalgic dishes in London by the Evening Standard
Duck and Waffle gives childhood biscuits a new lease of life, offering an upgraded Jammy Dodger with a chilli jam centre and a jaffa cake with szechuan pepper, kumquat and bergamot filling.
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Foragers, Producers, Farmers, Growers, Artists, Designers, Barmen, Cheese Mongers, Fish Mongers, Butchers, Hospitality Managers, Potters and More!
All of these incredible professions support the experience that we as hospitality workers try to create, they each have a voice that needs to be recognised and respected. We hope that the creation of this project will somehow insight or inspire someone on their journey in life
You can see my answer below but check out NoBadFoodLab for other creative features
Favourite Ingredient - Coriander or Marmite, love cooking with them (not together obviously)
Best Meal - Paul Bocuse's 3 star in Lyon, flawless cooking and also got to meet the legend himself
Biggest Career Influence - Most of the chefs I have worked with, you never stop learning, it doesn’t matter what level they are at they can always teach you something,
Three most important attributes for a young chef:
1 - Enthusiasm
2 - Humility
3 - Passion
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A great article from Ellen Manning from The i newspapers on the great work from Life Kitchen.
Life Kitchen holds cooking classes around the country to help people get the most out of the taste of their food. The concept has already gained support from Nigella Lawson and Hugh Fearnley-Whittingstall, and when Duck & Waffle executive chef Tom Cenci heard what Riley (his former neighbour) was doing, he wanted to get involved. His own father was undergoing chemotherapy for prostate cancer.
For Cenci, raising awareness of something he didn’t know about until it touched his own life is important.
“I love my food and the majority of people do,” he says. “Food brings celebration and joy and to have that taken away is really hard.”
And although he has hosted many cooking classes before, he admits this is special. “It’s not just a cooking class. It’s a bit light-hearted, for people to have fun, have an evening out learning cooking techniques but also sharing experiences and ultimately having a night off from everything.”
Pineapple tacos, duck doughnuts and apple beer: how cancer patients are being tempted to eat well
A great article in The Guardian about the great work they are doing at Life Kitchen and my collaboration with them
Chemotherapy can ruin people’s experience of food. Now chefs and scientists are devising healthy recipes to counter the treatment’s effects - Read the whole article here: The Guardian
200g Flour
50g Sugar
80g Butter
1 Whole egg
For the curd filling:
150g Butter
4 Egg yolks
100g Sugar
100ml Espresso
100g Dark chocolate
For the top:
200g Fresh cherries
50g Dark chocolate
Method:
Start by making the pastry for the tart case.
Place the flour and butter into a mixer and allow them to come together, add the sugar and then the egg.
Once it has formed a dough, wrap it in cling film and place into the fridge for 10 minutes.
When rested, roll out the pastry to fit a 30cm tart case and trim off any excess.
Pierce the tart with a fork and then place back into the fridge to cool and firm up.
Now make the coffee curd by placing a bowl over a pan of simmering water.
Add the egg yolks and sugar then whisk together, slowly add small pieces of butter followed by the coffee and chocolate.
As the mixture heats up it will start to cook out the eggs and thicken.
Pour a spoonful of the curd onto a plate and place it into the fridge for a few minutes.
When the plate of curd has cooled run your finger through the middle and if it stays separate then its cooked and it will hold its shape.
Allow the curd to cool on the side till needed.
Blind bake the tart case by covering with cling film and filling with dried beans or rice
Place the tart in the oven at 180.C for about 15 minutes till cooked through, take out the cling film and bake the tart case for a further 5 minutes to colour all over
Allow the tart case to cool then spread out the coffee curd evenly.
Wash the cherries and then cut in half removing the stones, arrange over the curd and finish with a grating of dark chocolate.
Great interview for Hoxton radio chatting all things food and kitchen.
Tom Cenci talks about having breakfast and a cocktail at 4am here and gives insight into his early career doing work experience picking spinach and cleaning spuds in his home town of Taplow to being sent to Paris in his early 20’s with very little French in his locker.
www.duckandwaffle.com
Enzo Oliveri talks about tasting in Sicily enzo’s kitchen. Taking us back to where it all began and the food that made him who he is today
After a bracing 40-second ride in a glass lift to the top of London’s Salesforce Tower, it’s clear that Duck and Waffle is no ordinary restaurant. Senses are elevated from the moment you arrive, with magnificent 360º views and a quirky menu of dishes such as foie gras crème brulée and ox-cheek doughnuts. Executive Chef Tom Cenci has the relentless task of running a kitchen that never closes, serving up over 400 eponymous signature dishes in a 24-hour period. Working and dining at Duck and Waffle is a far from normal restaurant experience.
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Jammie Dodgers are back with a twist in London restaurants
There's a rumbling in the biscuit tin. Shortcake sandwiches filled with sticky strawberry jam may be a nostalgic treat but this summer they’ve been refashioned as desserts, and not as you’ve seen them before.
The new Soho House in White City has a Jammie Dodger ice-cream sandwich filled with raspberry ripple on its dessert menu and Jack’s Bakery at Sunday Upmarket on Brick Lane has introduced gluten-free Jammie Dodger fudge — it’s the customers’ favourite.
At Blueprint Café by Tower Bridge the creation has been a labour of love: chef patron Mini Patel spent two months perfecting the ultimate biscuit base but has finally achieved a biscuit that is “short but not too crumbly, not too sweet so as not to overpower the jam, and one that bakes but doesn’t colour too much”. His refined Dodger is served on hay-infused burnt cream and filled with a different jam each season — so far he’s tried rhubarb, raspberry and apple.
Meanwhile, Duck & Waffle in Bishopsgate fills its version with chilli jam to give the treat a savoury twist. Chef Tom Cenci says it’s a hit with diners. For many, the memories are specific.
You can read the full article at the Evening Standard
An easy cake recipe for any occasion (well who needs an excuse to eat cake anyway?) You don’t have to use Toblerone and can substitute for another type of chocolate.
Ingredients
140g self-raising flour
175g butter
140g brown sugar
2 large eggs
4 ripe pears
100g Toblerone chocolate
Method
Rub the butter, flour and sugar together in a mixer
Slowly add the eggs till it forms into a cake mix
Peel and core the pears and then slice into small chunks
Crush the Toblerone into small pieces and both the chocolate and pear to the cake mix
Stir for about 30 seconds and then place into a greased cake tin
Bake at 160.C for 50 minutes till cooked (test by putting a knife into the mix and it should come out clean)
15 Next-Level Chefs For Their Best Tips For Cooking Vegetables
"When cooking green vegetables such as tender-stem broccoli or asparagus make sure to over season the water heavily with salt. That way you ensure the seasoning really gets into the vegetables. Keep the cooking to a minimum so the vegetables stay crisp and green. It is never nice eating brown overcooked vegetables that should be served bright green." - Tom Cenci
2 Eggs
1 tin of pumpkin puree
1 tin of condensed milk
1 teaspoon of mixed spice
1 teaspoon of cinnamon
1 teaspoon of ground nutmeg
For the top:
50g Pecans
50g Currents
1 teaspoon of cinnamon
10g of Brown sugar
Method:
Start by making the pastry for the tart case.
Place the flour and butter into a mixer and allow them to come together, add the sugar and then the egg.
Once it has formed a dough, wrap it in cling film and place into the fridge for 10 minutes.
When rested, roll out the pastry to fit a 30cm tart case and trim off any excess.
Pierce the tart with a fork and then place back into the fridge to cool and firm up.
Blind bake the tart case by covering with cling film and placing rice or dried beans inside.
Cook for about 15 minutes at 180.C until it lightly colours then remove the rice or beans and allow to cool.
Now make the filling by combining the pumpkin, puree condensed milk and eggs together in a mixer, add the spices and place into the cooled tart case.
Spread out the mix the arrange the pecans and currents on top
Sprinkle with the cinnamon powder and brown sugar then place the tart into a hot oven at 160.C for about 25 minutes.
You can test if the tart is cooked by placing a knife into the centre and it comes out clean.
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50ml Grenadine or Chambord
50g Brown sugar
75g Rhubarb
Method:
Make the curd first, zest and squeeze the juice of the clementine’s and lemon into a saucepan, add the sugar, eggs and yolks and stir well on a low heat
Add the butter and keep stirring as to not scramble the eggs, gently cook until the curd thickens and then coats the back of a spoon. Place into a bowl and allow to cool.
Next make the pastry for the tart case. Place the flour and butter into a mixer and allow them to come together, add the sugar and then the egg.
Once it has formed a dough, wrap it in cling film and place into the fridge for 10 minutes. When rested, roll out the pastry to fit a 30cm tart case and trim off any excess. Pierce the tart with a fork and then place back into the fridge to cool and firm up.
Blind bake the tart case by covering with cling film and placing rice or dried beans inside.Cook for about 15 minutes at 180.C until it lightly colours then remove the rice or beans and allow to cool.
Peel the rhubarb then add to a frying pan on a high heat, add the sugar and then grenadine and allow to soften
Take off the heat and allow to cool
Spread the curd around the tart case and top with the poached rhubarb, finish with crushed pink peppercorns.