Lucknam Park Hotel & Spa is delighted to announce that two Michelin starred guest chef Norbert Niederkofler will be creating his local Italian and international delicacies at Michelin starred The Park restaurant, and The Brasserie, Lucknam Park, from 11th – 16th May 2010. Chef Niederkofler will be working alongside the award winning Head Chef at Lucknam Park, Hywel Jones.

Chef Niederkofler is Head Chef at acclaimed St Hubertus restaurant at the charming Relais & Chateaux family-owned Rosa Alpina in the Dolomites. Chef Niederkofler’s cooking fuses inherently Italian recipes with flavors from his South Tyrolean heritage and strong hints of neighboring Austria’s cuisine.

Chef Niederkofler’s menu for The Park and The Brasserie will include mouth-watering dishes such as:
The Park Millefeuille of deer with licorice, kumquats and celery mousse
Fillet of venison with pine needles-potatoes, braised shallots and royal jelly sauce
The Brasserie Burrata from Puglia with endives, over tomatoes and anchovies
Bear’s garlic gnocchi with crayfish

The Brasserie á la carte lunch menu is up to GBP40 for 3 courses.
The á la carte dinner menu in The Park starts from GBP66 for three course.
In addition to this there will be a tasting menu in The Park, at GBP86 for dinner.
The tasting menus will be complimented by a handpicked selection of wines.
All above prices exclude the cost of beverages

Overnight stay at Lucknam Park Hotel & Spa starts from GBP295 per room per night (include VAT and subject to change).

Six miles from Bath, Lucknam Park Hotel & Spa is set in five hundred acres of gardens and parkland in the heart of the countryside. The Park restaurant offers superb Michelin star cuisine. The Spa, opened in November 2008, sets a new standard of luxury for country house hotels and is home to The Brasserie which has a wonderful open kitchen and wood-fired oven. Many awards testify to its excellence – Michelin Star, AA 5 Red Stars and the Visit Britain Gold Award.

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Italian 2* Michelin Chef comes to Lucknam Park Hotel & Spa, Bath

Four Seasons Hotel Alexandria at San Stefano recently welcomed Jesse Olsen as its new Executive Chef. Olsen now oversees the Hotel’s signature restaurants Byblos, Stefano’s, Kala, Fresca Café and Gelateria, and the Pool Bar & Grill, plus room service and banquet operations.

Chef Olsen began his culinary career in 1989, working as a chef for a popular fish restaurant in Washington State before joining the city’s prestigious Bellevue Athletic Club and Hotel as Banquet Cook. After five years’ experience and having honed his culinary skills, he joined Four Seasons Hotel Olympic, Seattle, in September 1994.

The knowledge and experience he gained at Four Seasons Hotel Olympic was invaluable, and subsequently led to his appointment as Sous Chef later in 1999. In 2001 Olsen transferred to Four Seasons Resort The Biltmore Santa Barbara in the same capacity. Olsen’s proficiency and passion for his trade resulted in his promotion to Executive Sous Chef at Four Seasons Hotel Los Angeles at Beverley Hills in 2005, followed by a move to the Middle East and a similar role at Four Seasons Hotel Cairo at Nile Plaza in 2007.

Now guests of Four Seasons Hotel Alexandria are enjoying the original and creative cuisine that Olsen brings to its restaurants. Born in Korea and raised in America’s Pacific Northwest, he has experienced a melting pot of cultures and cuisines, and has a great appreciation for the bounties of the sea. He believes that respect for one another fosters harmony in the kitchen, which in turn encourages respect of the product and freedom to create from within.

Outside of the kitchen Jesse enjoys painting, music, and travelling. When speaking of his new role he says: “I am looking forward to my new role and the challenges it will bring, as well as relishing in the culture of the Mediterranean and the inspiration it brings.”

Click on the below link for the Four Seasons Hotel Alexandria.

www.fourseasons.com/alexandria/

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A New Chef in the Kitchen at Four Seasons Hotel Alexandria at San Stefano.

Chef Sacha, Asiatique Restaurant of Grand Mercure Hongqiao, Shanghai

Chef Sacha began his chef career in 1983, and he became Executive Chef in 1991. Till November 2008, he worked as Executive Chef of Regal International East Asia Hotel in Shanghai. Also, Chef Sacha is the member of Disciple d’Escoffier China, the international association for the transmission and the evolution of the cooking. Before he joined Grand Mercure Hongqiao Shanghai, he worked at La Maison and Sasha’s restaurant in Shanghai.

Chef Sacha also had cooking experience in some Michelin star rated restaurants in the Caribbean and in France. He also did 4-month traineeship with Roger Verger, one of the most famous figures of the French gastronomy.

Chef Sacha is a traditional and modern Chef, specialized in cooking fish, sea food, classic French cuisine and Asian fusion flavors. He enjoys cooking with creativities, “let’s work the senses”, while keeping the natural taste of food.

After his participation, we are sure that with his cooking experience and new culinary ideas, he will bring us more refreshments and surprises at Asiatique restaurant of Grand Mercure Hongqiao Shanghai.

About Grand Mercure Hongqiao Shangha:

Grand Mercure Hongqiao

Well located in the business and exhibition district of Hongqiao, Grand Mercure Hongqiao Shanghai enjoys close proximity to downtown Shanghai and Hongqiao International Airport, making it highly popular for both business and leisure travelers.

With contemporary design and spacious living, where the perfect Grand Mercure room is about a good night’s sleep. Designed for genuine comfort this hotel is ideal for extended business stays and family trips. Each room offers superior facilities and services from quality bedding, broad band internet access, LCD TV, 24 hour room service and kitchenette facilities to private balconies. An exemplary level of business support services, concierge assistance and a fully equipped gym is also available to guests.

The multifunctional features banquet rooms, multi functional meeting rooms with various configurations to meet different needs.

Guests may enjoy themselves at Stir & Shake Bar, the all–day dining café, and Asiatique Restaurant .

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New Chef Coming to Grand Mercure Hongqiao Shanghai

Asiate – Etuvee

It can be said that Chef Kida was born into a perfect melting pot of influences for a culinary arts career. Born in Los Angeles, and the son of a first generation Japanese-American father and a fourth generation Japanese mother, his eclectic childhood included a diverse array of culinary influences. “My cuisine can best be described as contemporary with an Asian flair and my dishes reflect the broad range of cuisines I grew up with in Los Angeles.” Chef Kida’s signature dishes, including Étuvée with Bay Scallops, Langoustine, Little Neck Clams and Hearts of Palm with a Coconut Herb Broth; “Buckwheat & Eggs” with Soba Noodles, Osetra Caviar and Wasabi Cream; and Butter Poached Lobster with White Polenta, Hon Shimeji Mushrooms and Kaffir Emulsion, are representative of the savory flavors and ingredients he favors. “Japanese is my comfort-zone cuisine so that influence naturally appears in my dishes, but you’ll find that my menu features a broad range of culinary influences.”

To prepare for his new role, Chef Kida spent a month at Mandarin Oriental’s restaurants in Hong Kong and Bangkok. “Their work ethic and sense of pride is truly impressive. My month-long immersion at our restaurants in Hong Kong and Bangkok gave me insight into their culinary teams’ incredible personal dedication to their craft and inspired me to instill that spirit here in our Asiate kitchen.”

Chef Kida has a full plate in terms of launching and fine-tuning his new Asiate menu and signature dishes in the coming months, but it is a challenge he is looking forward to. “Developing my menu is a very satisfying, creative process and a form of self-expression for me. I’m looking forward to seeing how it will all evolve.”

Restaurant Asiate is located on the 35th floor of Mandarin Oriental, New York at 60th Street and Columbus Circle in Manhattan. Asiate was ranked by the Zagat NYC Restaurants Guide in the “Top Service” and “Best Décor” categories in both 2008 and 2009. Reservations can be made by contacting Asiate directly at (212) 805 8881, by calling Mandarin Oriental, New York at (212) 805 8800, or by booking on-line at OpenTable.com.

About Mandarin Oriental, New York
A stunning fusion of modern design with stylish Oriental flair, Mandarin Oriental, New York features 248 elegant guestrooms and suites — all with breathtaking views of Manhattan and Five-Star hospitality. Luxurious amenities include Asiate, the hotel’s elegant restaurant; MObar created by noted interior designer, Tony Chi; the Lobby Lounge with dramatic views of Central Park; a 14,500-square-foot, Five-Star Mandarin Oriental Spa; and a state-of-the-art fitness center with a 75-foot lap pool. In addition, there is premium meeting and event space, including a 6,000-square-foot pillar-less ballroom with three walls of windows overlooking Central Park. Located in Columbus Circle’s Time Warner Center, Mandarin Oriental, New York is in an idyllic location just steps away from world-class dining, shopping and entertainment, including the Broadway Theater District, Lincoln Center, Central Park, Jazz at Lincoln Center and the Time Warner Center’s collection of upscale retail shops and restaurants.

About Mandarin Oriental Hotel Group
Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the world’s most prestigious hotels and resorts. Mandarin Oriental now operates, or has under development, 41 hotels representing over 10,000 rooms in 24 countries, with 15 hotels in Asia, 15 in The Americas and 10 in Europe and North Africa.

Images of Chef Kida, Asiate and Mandarin Oriental are available to download, in high and low resolution, in the Photo Library of our Media section, at www.mandarinoriental.com.

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Restaurant Asiate at Mandarin Oriental, New York Appoints Brandon Kida as New Chef de Cuisine

Francophiles have only a few weeks to prepare for the upcoming France Show, which takes place at Earls Court in London between January 9th and 11th. It is expected over 30,000 guests are expected to attend.

Dedicated Francophiles have only a few weeks to prepare for the upcoming France Show, which celebrates the very best of everything across the Channel and takes place in Earls Court in the New Year.

Gourmands will be able to see some of the finest wine and Champagne offered by the country, along with opinions from industry experts, in a series of four different wine seminar theatres.

Meanwhile, one of Britain’s favourite French chefs Jean-Christophe Novelli will also be on hand to prepare some tantalising delights as he gives a number of live cookery demonstrations.

He comments: “I feel very privileged and excited to once again take part in the France Show, especially as it will be bigger and better than last year!”

Those left feeling peckish after the show can pick up some fine cuisine from the French restaurants located on site.

A special Douane customs point is located at the entrance to the venue, but there’s no need to bring a passport as it is included to signify the beginning of the culture section of the event, including French-themed street performances, musical offerings and shows by dancers.

The France Show takes place at Earls Court in London between January 9th and 11th and with over 30,000 guests expected to attend, tickets for the event and London Hotels are sure to be a priority for anyone keen to attend.

It is open from 10:00 – 18:00 GMT on the Friday and Saturday and 10:00 – 17:00 GMT on the Sunday, with tickets currently available for 10GBP each.

Click here for further information; www.thefranceshow.com

Source Information and Photos courtesy of The France Show.

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It time to be Wined and Dined at The France Show 2009 in London

The Beau-Rivage Palace in Lausanne, Switzerland is an oasis of grandeur, hospitality and unashamed luxury and for nearly 150 years, the Beau-Rivage Palace has been Switzerland’s finest hotel.

Anne-Sophie Pic, the first French woman to earn three Michelin stars, is working with Beau-Rivage Palace to relaunch their restaurant. The opening of the exclusive Anne-Sophie Pic restaurant at the Beau-Rivage Palace is planned for spring 2009.

Anne-Sophie, like the Beau-Rivage Palace, boasts an impressive heritage.  She is the third in her family to achieve three stars following on from her father and grandfather and the first French woman to earn the Michelin Guide’s coveted 3-Stars for over 50 years.

The chef’s association with the hotel will be her first venture outside the city of Valence in south-eastern France where she will continue operating her restaurant, Maison Pic.

The relaunch follows the Beau-Rivage Palace’s extensive renovation, including the opening of a sushi bar and the creation of one of Europe’s most beautiful spas, Cinq Mondes.

Beau Rivage Palace is a member of Great Hotels of the World. For more information or to book please call 1888 222 8859 or visit www.ghotw.com.

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Michelin-starred chef joins Beau-Rivage Palace

When I am entertaining my guests for a dinner or cocktail party,
I like to cook food that is quick and easy, yet very tasteful and attractive to view.

Besides, who wants to eat food that doesn’t look and taste great! When I am entertaining 10-15 guests I don’t have the time to spend hours cooking.

In our hectic life today we don’t always have the time to eat right. Most of us are not chefs but enjoy cooking and entertaining for friends and guests. So this is where Britain’s most successful and talked-about Chef Gordon Ramsay makes it easy for you to prepare and present exciting fresh, healthy food with an abundance of flavors.

Chef Ramsay gives great advice on what to keep in the pantry, fresh items and other essentials to make your cooking experience quick and easy. As Chef Ramsay says, “Great fast food depends on using top quality ingredients”. He also gives you some great ideas to speed up preparation time for his recipes. Ideas that can be use in cooking your normal recipes.

One of the ideas that I really enjoyed from his book was how to plan your time in preparing a meal or appetizers and why it is important to have basic staples in the pantry and fridge. For example, I really missed having a traditional English fish and chips meal. Chef Ramsay has a simple yet effective way of making this English traditional dish quickly. To illustrate this, on page 86 of his cookbook “FAST FOOD”, he helps you to plan your ingredients.

His recipe for Pan Fried Crumbed Fish + Chunky Fries + Mushy Peas and for dessert, Strawberry Shortbread’s can be prepared in 15-20 min. Oh and by the way, his recipe for mushy peas was addictive. My guests could not get enough…..

In his cookbook “FAST FOOD”, he has recipes for soups, appetizers, antipasti, salads, sandwiches, eggs, working lunches, pasta, fish, meat, vegetarian, side dishes and great fruity creamy desserts!

Half of the menus from his cookbook are for everyday meals, such as “Light & Healthy”, “Country Cooking”, “Mexican Flavors”, “Easy for a crowd”, “Indian Spice”, “Speedy Sunday Lunch”.

You will also find great menus for entertaining parties, such as “A taste of Morocco”, “Viva Italia”, “Outdoor eating”, “Tapas Spread”, “Thai Feast”, “Fast drinks party”.

At NELSON WADE, we recommend Gordon Ramsay’s cookbook “FAST FOOD”! If you want to eat healthy, quick exciting food or throw a memorable party that your guests will talk about….then go out and get a copy of his cookbook “FAST FOOD” for his recipes and advice. It is a must to any cookbook collection!

Very special thanks for support to the staff at Key Porter Books. North American Publisher for Gordon Ramsay’s cookbook “FAST FOOD”.

The hardback cookbook price is $35.00. ISBN #1554700647

LIVE WELL, DRESS WELL!
-NELSON WADE

Visit NELSON WADE for custom clothing, such as Made to Measure Suits, Custom Shirts, Custom Neckties.

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NELSON WADE recommends “Fast Food” by Gordon Ramsay!