Do you live in Cambridgeshire and are looking for new places to eat out? Then you should definitely think about visiting the Horseshoe Inn Restaurant in St.Neots.
At this great inn you will find great food, fine Wines, real ales and a brilliant service. They change their menu frequently to keep everyone happy.
The Horseshoe Inn Restaurant is a destination for those wishing an enjoyable and fulsome lunch as well as evening dinner.
They can offer luncheon or 'Light Meals' menu which suits everyone from Senior Citizens to kids with fresh wholesome sandwiches to steak or fish.
With a large dining area, and two bars, both with real fires, and a large plush green garden you should find a comfortable respite for a while.
For a great evening of food and drink visit The Horseshoe Inn Restaurant.
Thursday, 24 July 2008
Italian Foods and Eating Style
When it comes to talking about Italy, food is everything - sitting around a table after a long day working or at the beach, it is food that brings the family together. Discussions about life, family matters, Italian politics and the world as a whole are quite popular during meal times when extended families sit for hours.
Italians love sitting down to eat with their immediate family, the whole process is different than that in England. There may be family members sitting around a table, but it’s not the same experience. Meal times are a fairly relaxed affair in Italy; there is no urge to eat your meal down as quickly as possible, to rush off to do something else. The food is brought to the table at a relaxed pace and eaten slowly; afterwards, of course, the family talk follows.
In case of a big family gathering, the preparations start hours in advance of the arrival of the first guest and continue till much later, as the hosts usually prepare much more food than needed. The event gets underway only when everyone arrives – it is like an un-written rule that until all the guests arrive and all food is prepared, no one gets in the mood to enjoy. Children, however, are an exception to this rule posted at mexicanfoodsrecipes.com, as they tend to get past watchful eyes of adults, and pinch salami and cheese from the table.
Finally, when you do sit down for the meal, it is a very long, relaxed and drawn out process. Generally, Italians can sit down to a ten-course meal, eaten for over three hours pointed out by italianfood-recipes.com. There will be more courses if the family gathering is bigger, as everyone usually brings something with them to add to the table - a good traditional homemade Italian food. The courses are generally rather small and are usually served on large platters in the center of the table, within easy reach of everyone at rentbarcelonaapartment.co.uk/planning_europe_vacation.htm. If you are new to this experience; remember, not too get so full on the fist few courses that you regret not having space for another course further down the line.
There is never ever anything like a quiet Italian dinner table something is always going on! The older men sit at the head of the table discussing the old days, the women usually rush back and to from the kitchen with more trays of food, the younger generation, compete to be heard when all sit around the center of the table discussing the state of the world and the children do all that children normally do.
Even as the meal reaches it’s grand finale, most members stays around the table with conversations going on for hours, or maybe a game or two of scopa. The event gets underway only when everyone arrives – it is like an un-written rule that until all the guests arrive and all food is prepared, no one gets in the mood to enjoy. Children, however, are an exception to this rule, as they tend to get past watchful eyes of adults, and pinch salami and cheese from the table. A traditional Italian card game – though a few people may saunter off to relax!
Did you find this article useful? For more useful tips & hints, Points to ponder and keep in mind, techniques & insights pertaining to Dishies, Do please browse for more information at our website :-
http://www.dishadvice.com
http://www.dish.reprintarticlesite.com
This article is free for republishing
Source: Article Alley, best for Free Articles for Re-print.
Italians love sitting down to eat with their immediate family, the whole process is different than that in England. There may be family members sitting around a table, but it’s not the same experience. Meal times are a fairly relaxed affair in Italy; there is no urge to eat your meal down as quickly as possible, to rush off to do something else. The food is brought to the table at a relaxed pace and eaten slowly; afterwards, of course, the family talk follows.
In case of a big family gathering, the preparations start hours in advance of the arrival of the first guest and continue till much later, as the hosts usually prepare much more food than needed. The event gets underway only when everyone arrives – it is like an un-written rule that until all the guests arrive and all food is prepared, no one gets in the mood to enjoy. Children, however, are an exception to this rule posted at mexicanfoodsrecipes.com, as they tend to get past watchful eyes of adults, and pinch salami and cheese from the table.
Finally, when you do sit down for the meal, it is a very long, relaxed and drawn out process. Generally, Italians can sit down to a ten-course meal, eaten for over three hours pointed out by italianfood-recipes.com. There will be more courses if the family gathering is bigger, as everyone usually brings something with them to add to the table - a good traditional homemade Italian food. The courses are generally rather small and are usually served on large platters in the center of the table, within easy reach of everyone at rentbarcelonaapartment.co.uk/planning_europe_vacation.htm. If you are new to this experience; remember, not too get so full on the fist few courses that you regret not having space for another course further down the line.
There is never ever anything like a quiet Italian dinner table something is always going on! The older men sit at the head of the table discussing the old days, the women usually rush back and to from the kitchen with more trays of food, the younger generation, compete to be heard when all sit around the center of the table discussing the state of the world and the children do all that children normally do.
Even as the meal reaches it’s grand finale, most members stays around the table with conversations going on for hours, or maybe a game or two of scopa. The event gets underway only when everyone arrives – it is like an un-written rule that until all the guests arrive and all food is prepared, no one gets in the mood to enjoy. Children, however, are an exception to this rule, as they tend to get past watchful eyes of adults, and pinch salami and cheese from the table. A traditional Italian card game – though a few people may saunter off to relax!
Did you find this article useful? For more useful tips & hints, Points to ponder and keep in mind, techniques & insights pertaining to Dishies, Do please browse for more information at our website :-
http://www.dishadvice.com
http://www.dish.reprintarticlesite.com
This article is free for republishing
Source: Article Alley, best for Free Articles for Re-print.
Some Important Ingredients for Baking
Baking requires a wide variety of ingredients and asks the chef to use them in many ways. Despite this variety, there are a number of ingredients that will show up consistently from recipe to recipe. A few of these staples of baking are flour, eggs, sugar and yeast. Beyond these regular ingredients, apples, cranberries, lemons, pure vanilla, and chocolate are other ingredients that are used frequently. Each of these foods has specific guidelines for use which make it easier for chefs to use them to their greatest potential.
Flour, baking powder, soda, cream, sugar, eggs and yeast make up the backbone of baking recipes. Flour provides the form of your baked good. The type of flour used will define taste, texture and structure of your final product. The reason this all works is because flour contains protein. When the protein mixes with water and heat it responds chemically and gives your baking project its strength. Baking powder and baking soda works similarly to yeast by providing a leavening force for your dish. The primary difference is that baking powder and soda create a chemical reaction that makes the dough rise, while yeast is a living organism that feeds on the dough which creates the same effect as baking powder and soda. Cream is technically the fat that rises to the top of whole milk. It is often whipped and is used in a variety of ways. In baking, sugar does more then just act as flavoring. It also adds tenderness and texture, among other things, to your final product. Like flour, eggs act as a structural element in baking. Eggs can provide leavening, texture, richness and other various characteristics to your baked good and are often used in the batter. Butter also fits beside these other regular ingredients. Aside from these basic items, a wide variety of fruits and nuts are used regularly while baking.
Apples are used frequently in recipes, but be sure to choose a type of apple that fits the flavor you want in your dish, and make sure that it is properly ripened. Good baking apples are firm, smooth, and will give off a fresh smell. Blueberries are another fruit that is used a lot. Look for blueberries that are firm and plump. It is also important to look for berries that are dark with a white dusting. This dusting is important and naturally generated. This dust is a sure sign of freshness. Be sure to avoid berries that are soft, moldy, or crushed. Cranberries are also a popular choice, but almost never raw. When raw they are extremely tart. These berries should be firm, smooth skinned and a shiny red color. Lemons also consistently used. When choosing lemons, they should be bright yellow without any green spots or blemishes. An important task when using lemons is to wash the outer skin. Insecticides are often used on lemons, and do not go well in your baked good. Be sure to wash the rind thoroughly. Peaches, raspberries, pumpkins, strawberries and rhubarb also find their way into many recipes. These fruits follow similar rules of freshness to the already mentioned ingredients, and should be purchased carefully. Nuts can be found in a wide variety of ways, and are generally pre-packaged in the store. Be sure to look closely at what your recipe is asking for before you begin to search for a product.
Two final popular ingredients are vanilla and chocolate. Pure vanilla is a very expensive spice, but it is worth the money when it comes to making a high quality desert. This spice comes in a few forms, primarily extract, beans or powdered. It can also come mixed with sugar. Chocolate is used in a few forms as well. Most recipes will call for semi-sweet or unsweetened varieties. These two ingredients are used often and should be kept readily in your spice rack.
Many ingredients are used regularly in baking, and having a grasp of how these items are used is important. It is also crucial to recognize the freshness and quality of the products you will use. Having a good grasp of these basic ingredients will ensure a high quality snack for your enjoyment.
Did you find this article useful? For more useful tips & hints, Points to ponder and keep in mind, techniques & insights pertaining to Dishies, Do please browse for more information at our website :-
http://www.dishadvice.com
http://www.dish.reprintarticlesite.com
This article is free for republishing
Source: Article Alley, best for Free Articles for reprint
Flour, baking powder, soda, cream, sugar, eggs and yeast make up the backbone of baking recipes. Flour provides the form of your baked good. The type of flour used will define taste, texture and structure of your final product. The reason this all works is because flour contains protein. When the protein mixes with water and heat it responds chemically and gives your baking project its strength. Baking powder and baking soda works similarly to yeast by providing a leavening force for your dish. The primary difference is that baking powder and soda create a chemical reaction that makes the dough rise, while yeast is a living organism that feeds on the dough which creates the same effect as baking powder and soda. Cream is technically the fat that rises to the top of whole milk. It is often whipped and is used in a variety of ways. In baking, sugar does more then just act as flavoring. It also adds tenderness and texture, among other things, to your final product. Like flour, eggs act as a structural element in baking. Eggs can provide leavening, texture, richness and other various characteristics to your baked good and are often used in the batter. Butter also fits beside these other regular ingredients. Aside from these basic items, a wide variety of fruits and nuts are used regularly while baking.
Apples are used frequently in recipes, but be sure to choose a type of apple that fits the flavor you want in your dish, and make sure that it is properly ripened. Good baking apples are firm, smooth, and will give off a fresh smell. Blueberries are another fruit that is used a lot. Look for blueberries that are firm and plump. It is also important to look for berries that are dark with a white dusting. This dusting is important and naturally generated. This dust is a sure sign of freshness. Be sure to avoid berries that are soft, moldy, or crushed. Cranberries are also a popular choice, but almost never raw. When raw they are extremely tart. These berries should be firm, smooth skinned and a shiny red color. Lemons also consistently used. When choosing lemons, they should be bright yellow without any green spots or blemishes. An important task when using lemons is to wash the outer skin. Insecticides are often used on lemons, and do not go well in your baked good. Be sure to wash the rind thoroughly. Peaches, raspberries, pumpkins, strawberries and rhubarb also find their way into many recipes. These fruits follow similar rules of freshness to the already mentioned ingredients, and should be purchased carefully. Nuts can be found in a wide variety of ways, and are generally pre-packaged in the store. Be sure to look closely at what your recipe is asking for before you begin to search for a product.
Two final popular ingredients are vanilla and chocolate. Pure vanilla is a very expensive spice, but it is worth the money when it comes to making a high quality desert. This spice comes in a few forms, primarily extract, beans or powdered. It can also come mixed with sugar. Chocolate is used in a few forms as well. Most recipes will call for semi-sweet or unsweetened varieties. These two ingredients are used often and should be kept readily in your spice rack.
Many ingredients are used regularly in baking, and having a grasp of how these items are used is important. It is also crucial to recognize the freshness and quality of the products you will use. Having a good grasp of these basic ingredients will ensure a high quality snack for your enjoyment.
Did you find this article useful? For more useful tips & hints, Points to ponder and keep in mind, techniques & insights pertaining to Dishies, Do please browse for more information at our website :-
http://www.dishadvice.com
http://www.dish.reprintarticlesite.com
This article is free for republishing
Source: Article Alley, best for Free Articles for reprint
Wednesday, 6 February 2008
ChefsWorld
A world created by chefs for chefs. The purpose of ChefsWorld™ is to empower chefs in the marketplace by opening up communication channels between chefs globally. Membership is free and gives you access to all facilities listed below. ChefsWorld™ is not a recruitment site, but we do provide this facility.
For Chefs
Choosing a career, as a Chef is synonymous with demanding, creative, challenging and dynamic work environments. The nature of the industry ensures constant change with styles and types of food served around the globe. It can also lead to being taken advantage of, high agency fees and disreputable employers.
This is the reason for the creation of Chefsworld™ – a website created for chefs, by chefs.
The site is two-fold:
CAREER
• You can rate your present and past employers online – giving others the vital information that you rarely know until to late.
• Add your CV to the site for prospective employers to contact you. All contact is through your member’s page and internal mail, secure and confidential. Your name will only appear if you choose to show it.
• Access job adverts placed by potential employers.
• Add your CV to the Relief Chef section when you require additional income.
• Fulltime relief chefs can add CV, rate of pay etc. to the site and be contacted directly by the client.
NO AGENCY FEES ARE CHARGED
FORUMS
Access the forums to discuss anything from recipes to advice to the latest kitchen equipment. As long as the discussion revolves around chefs, the topics are limitless.
COST TO JOIN
Membership is FREE. This gives you access to all areas; Full use of the communication console requires membership.
Please note that in these early stages of development all jobs posted relate to UK employers. We welcome all chefs globally to use the site and the free membership available.
Some job adverts will not display contact details, the apply button will forward your c.v and message to the employer (need to register to upload c.v).
For Employers
Chefsworld is the website by chefs for chefs. As such, the information is accurate, detailed, appropriate and direct.
To search our CV database and to place an ad, please start by registering with us. Registration provides you with your own “inbox” and allows you to manage your own account. Click here to register
The various search criteria are categorised in regions and job titles to enable targeted searches.
The services available are:
1. Searching for CV’s and placing job ads £50 for 30 days access buy now
2. Searching CV’s only £50 for 30 days access buy now
3. Placing a job ad only £10 for 30 days access buy now
4. Searching for relief chefs / consultants only £5 for 30 days access buy now
5. Benefit from Discounted prices with the Job Pack
JOB ADVERTS TOTAL COST COST PER JOB
1 Job Advert £10 £10
3 Job Adverts £25 £8.33
5 Job Adverts £40 £8.00
10 Job Adverts £70 £7.00
20 Job Adverts £120 £6.00
6. Earn Discounts on the Price of Job Adverts by Linking your website to ChefsWorld. The discount available is dependant on the Page Rank from where the link originates. PR1 = 10%, PR2 = 20 % etc. Create an employers account and email tim@chefsworld.net for your discount to be applied to account.
Services 1 – 3 also provide access to relief chefs and consultants.
The search CV service allows you to short list candidates and to send a message directly to the chosen chefs. Job ads are placed in the chef’s section and include a link to allow chefs to contact you directly.
Advice for Recruiting and Retaining your Chef
The most important and critical aspect to understand and implement; is that the chef is your business. Without a good client experience, your business is vulnerable.
Extract from one of today’s leading and most successful restaurateurs, Gordon Ramsay
"My answer to anyone remotely interested in how we run restaurants is that any new restaurant concept must always start with the chef. Not with the location, not with the restaurant designer and not with the smooth talking front-of-house manager. The passion, the focus and drive of the chef are what will make the restaurant work. Ultimately, we believe it will be his menu that people come to taste.”
The full article can be viewed in the Chefs Forums under ‘A must read article’.
Identify and recruit the right chef.
If you are recruiting a ‘Head Chef’, why then advertise,” this would suit a Sous Chef ready for his first role as ‘Head Chef’?
This chef is your business, are you then going to take a chance that he may or may not be ready to drive your profits forward!
Similarly why recruit a Chef for a franchised ‘retail park’ restaurant when what you are looking for is a ‘line cook’ not a Chef.
Remuneration
Recruitment agencies and catering magazines give you industry standard salary guidelines. ChefsWorld looks at the Relief Chef market.
An average Chef De Partie who is working the relief circuit can expect to earn up to £25 000 per annum, compared to the ‘industry standard’ of £16 000.
Why would I offer this?
A large percentage of smaller successful businesses are balancing the salaries offered, with profit related bonuses. Another increasingly popular option is profit related share options.
So how does this work towards retaining my Chef and still running a profitable business?
Your Chef will now spend most of his waking hours in the kitchen, how do you keep the passion and drive crucial to your business?
Spending a week or two weeks a year (not holiday entitlement) in another kitchen similar to your business keeps your Chef up to date with new styles and trends. ChefsWorld networking area can be useful to find available properties; you would also benefit your kitchen by registering and having fresh ideas and talent in your kitchen periodically.
Your kitchen needs to be maintained, apart from being the core of your business, the chef/s need to have the right equipment for the task at hand and that equipment needs to be maintained to ensure a healthy working environment.
Your business model should be worked around your kitchen and what that kitchen is capable of producing, similarly your dining areas should be worked around your kitchen. The kitchen size and design will dictate the size and style of the menu and dining capacity.
Kitchen misconception
The lowly Kitchen porter paid minimum wage and left to get on with it as he/ she sees fit.
You have just entrusted all your business assets to this person. A pot, pan, plate, knife, glass if cleaned, maintained and stored correctly will last indefinatly, reducing your outlay and increase profits.
In most of Europe’s leading kitchens the lowly kitchen porters are paid bonuses based on asset retention.
ChefsWorld is also available to consult on individual business needs. Please use the ‘contact us, page for this service.
As chefsworld is a chef’s site, if you are having difficulty finding a chef we may be able to offer advice on how to word your job ad to attract the right chef and what the industry related salaries are. We can also send you comments from chefs as to what attracts and keeps them.
For more information visit: www.chefsworld.co.uk
For Chefs
Choosing a career, as a Chef is synonymous with demanding, creative, challenging and dynamic work environments. The nature of the industry ensures constant change with styles and types of food served around the globe. It can also lead to being taken advantage of, high agency fees and disreputable employers.
This is the reason for the creation of Chefsworld™ – a website created for chefs, by chefs.
The site is two-fold:
CAREER
• You can rate your present and past employers online – giving others the vital information that you rarely know until to late.
• Add your CV to the site for prospective employers to contact you. All contact is through your member’s page and internal mail, secure and confidential. Your name will only appear if you choose to show it.
• Access job adverts placed by potential employers.
• Add your CV to the Relief Chef section when you require additional income.
• Fulltime relief chefs can add CV, rate of pay etc. to the site and be contacted directly by the client.
NO AGENCY FEES ARE CHARGED
FORUMS
Access the forums to discuss anything from recipes to advice to the latest kitchen equipment. As long as the discussion revolves around chefs, the topics are limitless.
COST TO JOIN
Membership is FREE. This gives you access to all areas; Full use of the communication console requires membership.
Please note that in these early stages of development all jobs posted relate to UK employers. We welcome all chefs globally to use the site and the free membership available.
Some job adverts will not display contact details, the apply button will forward your c.v and message to the employer (need to register to upload c.v).
For Employers
Chefsworld is the website by chefs for chefs. As such, the information is accurate, detailed, appropriate and direct.
To search our CV database and to place an ad, please start by registering with us. Registration provides you with your own “inbox” and allows you to manage your own account. Click here to register
The various search criteria are categorised in regions and job titles to enable targeted searches.
The services available are:
1. Searching for CV’s and placing job ads £50 for 30 days access buy now
2. Searching CV’s only £50 for 30 days access buy now
3. Placing a job ad only £10 for 30 days access buy now
4. Searching for relief chefs / consultants only £5 for 30 days access buy now
5. Benefit from Discounted prices with the Job Pack
JOB ADVERTS TOTAL COST COST PER JOB
1 Job Advert £10 £10
3 Job Adverts £25 £8.33
5 Job Adverts £40 £8.00
10 Job Adverts £70 £7.00
20 Job Adverts £120 £6.00
6. Earn Discounts on the Price of Job Adverts by Linking your website to ChefsWorld. The discount available is dependant on the Page Rank from where the link originates. PR1 = 10%, PR2 = 20 % etc. Create an employers account and email tim@chefsworld.net for your discount to be applied to account.
Services 1 – 3 also provide access to relief chefs and consultants.
The search CV service allows you to short list candidates and to send a message directly to the chosen chefs. Job ads are placed in the chef’s section and include a link to allow chefs to contact you directly.
Advice for Recruiting and Retaining your Chef
The most important and critical aspect to understand and implement; is that the chef is your business. Without a good client experience, your business is vulnerable.
Extract from one of today’s leading and most successful restaurateurs, Gordon Ramsay
"My answer to anyone remotely interested in how we run restaurants is that any new restaurant concept must always start with the chef. Not with the location, not with the restaurant designer and not with the smooth talking front-of-house manager. The passion, the focus and drive of the chef are what will make the restaurant work. Ultimately, we believe it will be his menu that people come to taste.”
The full article can be viewed in the Chefs Forums under ‘A must read article’.
Identify and recruit the right chef.
If you are recruiting a ‘Head Chef’, why then advertise,” this would suit a Sous Chef ready for his first role as ‘Head Chef’?
This chef is your business, are you then going to take a chance that he may or may not be ready to drive your profits forward!
Similarly why recruit a Chef for a franchised ‘retail park’ restaurant when what you are looking for is a ‘line cook’ not a Chef.
Remuneration
Recruitment agencies and catering magazines give you industry standard salary guidelines. ChefsWorld looks at the Relief Chef market.
An average Chef De Partie who is working the relief circuit can expect to earn up to £25 000 per annum, compared to the ‘industry standard’ of £16 000.
Why would I offer this?
A large percentage of smaller successful businesses are balancing the salaries offered, with profit related bonuses. Another increasingly popular option is profit related share options.
So how does this work towards retaining my Chef and still running a profitable business?
Your Chef will now spend most of his waking hours in the kitchen, how do you keep the passion and drive crucial to your business?
Spending a week or two weeks a year (not holiday entitlement) in another kitchen similar to your business keeps your Chef up to date with new styles and trends. ChefsWorld networking area can be useful to find available properties; you would also benefit your kitchen by registering and having fresh ideas and talent in your kitchen periodically.
Your kitchen needs to be maintained, apart from being the core of your business, the chef/s need to have the right equipment for the task at hand and that equipment needs to be maintained to ensure a healthy working environment.
Your business model should be worked around your kitchen and what that kitchen is capable of producing, similarly your dining areas should be worked around your kitchen. The kitchen size and design will dictate the size and style of the menu and dining capacity.
Kitchen misconception
The lowly Kitchen porter paid minimum wage and left to get on with it as he/ she sees fit.
You have just entrusted all your business assets to this person. A pot, pan, plate, knife, glass if cleaned, maintained and stored correctly will last indefinatly, reducing your outlay and increase profits.
In most of Europe’s leading kitchens the lowly kitchen porters are paid bonuses based on asset retention.
ChefsWorld is also available to consult on individual business needs. Please use the ‘contact us, page for this service.
As chefsworld is a chef’s site, if you are having difficulty finding a chef we may be able to offer advice on how to word your job ad to attract the right chef and what the industry related salaries are. We can also send you comments from chefs as to what attracts and keeps them.
For more information visit: www.chefsworld.co.uk
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