1. Rupert attends the Skills for Chefs Conference: 9 & 10 of July 2014

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    Rupert returned to Sheffield College to attend the 17th Annual Skills for Chefs conference. This years event features Michelin Starred chefs who showcase their talents with demonstrations and share their skills and knowledge. The conference also focuses on topical and political issues and allows top chefs to network with suppliers and colleagues.

    As part of the event Rupert invited some chefs to Baslow Hall to sample a special Taste of Britain Menu:

    Garden Herbs
    horseradish, apple, wild Sea Trout

    Cigalus Blanc 2012 Biodynamic Gerard Bertrand
    ….
    Tempura of Quail
    toasted seeds

    Chateau Pesquie Viognier 2011
    ….
    Pan Fried Langoustines
    peanut, mango, coconut

    Layers, Lehmann 2010
    ….
    Belly of Veal
    North Sea shrimps

    Saintbury Pinot Noir 2008 California
    ….
    Seedling Vegetables
    carrot gastrique, rapeseed jelly

    Pinot Gris Domaine Marcel Deiss 2009
    ….
    Best End of New Season Lamb
    crispy sweetbread & lemon

    Rully Rouge ‘en Guesnes’ 2008 Janthial
    ….
    Angelica Panna Cotta
    gooseberry
    ….
    Raspberry Soufflé
    pistachio ice cream

    Raspberry Schnapps
    ….
    A Selection of British Cheeses from the Trolley

    Fonseca Port 1996
    ….

    Coffee & Chocolates

    Posted by on 10. July 2014
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  2. Rupert Rowley is one of the Magnificent Seven!

    On Monday 6th October, the Final Flying Visit of 2014 will take place at the Devonshire Arms at Bolton Abbey in Yorkshire.

    The evening of ‘Swine and Dine’ will begin with a short introduction by Mark of Dingley Dell Pork followed by the butchery masterclass with Kevin Burrows. Guests will then be treated to a 7 course Pork Tasting Menu with wine cooked by 7 top chefs from the region, supported by College Students from around the country through “A Passion to Inspire”. Front of House Students from Bradford, Hull and Blackburn Colleges will be serving the meal.

    Menu 

    Live Theatre canapés
    Andrew Nutter – Nutters – Leeds City College

    …. 

    Pigs trotter – smoked eel – apple – sauce Cambridge – truffle
    Mark Poynton – Alimentum – Coleg Llandrillo

    …. 

    Heritage potato cooked in ham knuckle stock – crispy hens egg – hen of the woods – blood soup
    Steve Smith – Freemasons – East Kent College

    …. 

    Pork Jowl – Turbot – soy – broccoli – Dashi
    Adam Smith – Devonshire Arms – University College Birmingham

    ….

    Pork belly – lardo – sweetcorn – blueberries – smoked bacon fudge
    Paul Foster – Mallory Court – Sheffield College – Sheffield College
    ….

    Ham and Egg – Mango – passion fruit – coconut
    Rupert Rowley – Fischers Baslow – Wigan and Leigh College

    ….

    Petit Fours – Lovage – Bee pollen – Lemon – Bitter Chocolate
    Eric Snaith – Titchwell Manor – Gloucestershire College

    The event will will be raising money for children’s cancer charity Ilkley Candlelighters. The event is £95 for 7 courses with wine and tickets are available on 01756 718155 or events@devonshirehotels.co.uk.

    Posted by on 24. June 2014
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  3. Please vote for Fischer’s

    Harden’s are inviting restaurant diners to complete their latest restaurant survey by 21st June. By completing the form, you can receive a free copy of the 2015 UK Restaurant Guide (worth over £15).

    Visit their website for details:

    www.hardens.com

    Thank you!

    Posted by on 16. May 2014
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  4. Baslow Bees

    In April, we welcomed the arrival of bees from The Sheffield Honey Company. Owner, Jez Daughtry (pictured above with Rupert) launched the company in 2010 and is an artisan producer of premium quality local English honey and pure beeswax products.

    The bees are settling in nicely and enjoying the extensive gardens at Baslow Hall. Last week, the new wooden hives were installed within the idyllic area of the grounds. Rupert Rowley uses the Blossom Honey on the Taste of Britain menu with Yorkshire Blue. Our residents also enjoy the honey at breakfast!

    See Lesley Draper’s article in the Sheffield Telegraph here.

    Posted by on 3. May 2014
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  5. The Sheffield Cook Book

    We are delighted to be featured in the new Sheffield Cook Book, along with our sister restaurant Rowley’s in Baslow village. The Sheffield Cook Book showcases producers, suppliers, bars, delis and restaurants, as well as 50 recipes from Sheffield’s culinary community.

    Signed copies are available at both restaurants priced at £12.95.

    Posted by on 1. May 2014
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  6. Max opens Centre for Food and Hospitality Innovation

    This afternoon, Max Fischer has been invited to the new Centre for Food and Hospitality Innovation at Sheffield Hallam University. After a tour of the Centre, Max will be using the state-of-the-art facilities with a special cookery demonstration. A 5 course meal with wine pairing will be prepared and served by students at the university on the 12th floor of the Hallam building before Max officially opens the facilities.

    In November, Max was awarded an Honorary Doctorate by Sheffield Hallam University for his dedication to the hospitality industry. Don’t miss his cookery demonstration at the Sheffield Food Festival on Sunday 25th May at 11 am.

    Posted by on 2. April 2014
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  7. Please Vote for Fischer’s!

    Nominations open for “The Waitrose Good Food Guide Readers Restaurant of the Year 2015″ on Monday 3rd March. Please register your vote at www.thegoodfoodguide.co.uk/awards before Monday 12th May 2014.

    Last year we were ranked 29th in the Top 50 restaurants in the UK with a score of 7 out of 10 for Rupert’s cooking. “The whole experience is pretty well guaranteed to stay with you” The Good Food Guide.

    Your vote is very much appreciated!

    Posted by on 15. February 2014
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  8. The World Away Peak District ITV Advert

    Visit Peak District & Derbyshire has launched its first ever TV campaign, promoting the Peak District to an audience of over 8m people across ITV regions Anglia and Central between January and March 2014. At a special premiere last night, local businesses were invited to view the new advert before it goes live from Monday on the television.

    Posted by on 10. January 2014
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  9. Rupert judges at ‘Sheffield On A Plate’ Competition

    Last month, Rupert was involved with the ‘Sheffield On A Plate’ project in the form of a Master-chef competition between six Hallam University and six Sheffield University students, who cooked a six course meal for special guests and catering experts at the Sheffield College ‘Sparks’ restaurant.

    Sheffield on a Plate is a two year partnership project involving three education institutions of Sheffield, the local community food network, Grow Sheffield, and Fareshare Yorkshire. It is the first ever environmentally-focused partnership between Sheffield’s Universities and Colleges. Deputy Prime Minister Nick Clegg voiced his support of the project and the event, “Apart from being a worthy cause the event sounds like great fun. More people cooking quality locally sourced food is good for the environment, good for our health and good for local businesses. Therefore it is something we should all support. Good luck with your event!”

    The students received five weeks training in preparation for the event, by Master Chefs of Great Britain Neil Taylor and Mick Burke from Sheffield College, who taught them how to make meals using local, sustainable and affordable ingredients. After an impressive meal, the eleven amateur chefs were then held in suspense as Rupert told guests that the winning team would be invited along to Fischer’s for a day’s work experience in the kitchen.

    Rupert said: “Today has been great; I’ve really enjoyed the evening. The key thing I was looking for was the level of involvement in the kitchen. It was great seeing everyone get stuck in and projects like this are so important for the development of the catering industry. I am proud of my industry and engaging people in cooking is so important, whether it’s kids cooking rice krispie cakes at school, or people being taught fine dining, making people more aware of what they’re eating and where it’s come from is key to improving British cuisine. I judged the food on various criteria such as the taste and the flavour, but the dish that really stood out for me tonight was the pork. For that reason I announce Sheffield Hallam University as the winning team of the Master-chef competition!”

    For more information about the Sheffield on a Plate project and future events visit: www.sheffieldonaplate.com

    Posted by on 7. December 2013
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  10. Mince Pie Project

    For the second year running, Rupert has supported the Mince Pie Project with his favourite version. The project helps to raise money for Kids Company and FoodCycle by bidding for mince pies made by the UK’s best chefs.

    Rupert’s mince pie is described as ‘a crisp shortbread base filled with almond and marzipan flavoured mixed fruits, finished with a Viennese whirl.’

    Bidding starts from midday on Friday 6th December, click here to place your amount….. Thank you!!

    Update: The total amount raised for The Mince Pie Project was £39,218, and Rupert’s mince pies contributed £268 – so thank you for your support!!

    Posted by on 5. December 2013
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